#16 in Meat cooking books
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Reddit mentions of All About Braising: The Art of Uncomplicated Cooking

Sentiment score: 2
Reddit mentions: 7

We found 7 Reddit mentions of All About Braising: The Art of Uncomplicated Cooking. Here are the top ones.

All About Braising: The Art of Uncomplicated Cooking
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Specs:
Height10.3 inches
Length8.3 inches
Number of items1
Release dateOctober 2004
Weight2.71609506784 pounds
Width1.4 inches

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Found 7 comments on All About Braising: The Art of Uncomplicated Cooking:

u/jeexbit · 6 pointsr/Cooking

Check this book out if you haven't already: All About Braising: The Art of Uncomplicated Cooking

u/BettyMcBitterpants · 4 pointsr/mylittleandysonic1

I haven't been cooking much lately, but...

Get [this book.](http://www.amazon.com/All-About-Braising-Uncomplicated-Cooking/dp/0393052303 "'Uncomplicated' is a lie.") Make all the foods. Pepperonata is one of my favourites, along with the cabbage recipes, then the chicken with prunes & olives, pork with milk, and pretty much all the beef recipes are the ones I made regularly. Having a braising pot is an absolute requirement, though [preferably a cast iron enamel one].

This is one I used to really like--before I learned how to actually cook. It was easy & good, but sometimes the difficulty came in when trying to find the correct type of seasoning packet at the store.

Huevos rancheros: make sure you have lard to fry the tortillas in.. and you might as well use that for the eggs, too. If you've never made it, it's basically a breakfast tostada with a corn tortilla piled with [refried or black] beans, salsa/pico de gallo, a fried egg, and cheese or sour cream on top. It's barely more complicated to make than eggs on toast, as long as you have some leftover beans, but much more rewarding. It's not too hard to make homemade refried beans, either, especially if you use canned beans--make a big mess of 'em & then use the leftovers for all kinds of snacks for days.

Carnitas: the secret ingredient the recipes don't tell you about is using some Coke in the cooking liquid.

Diana Kennedy has some good books if you want more Mexican foods.

.... There are lots of things I like to make. I dunno. Hummus & falafel. [Beef with broccoli.](http://rasamalaysia.com/beef-and-broccoli-recipe/2/ "This is my go-to Chinese recipe site.") Butter chicken [just buy the seasoning packet at the Indian market]. Saag. The hard thing about making different ethnicities is how many different seasonings you have to keep in the pantry, and then there are the essential varieties of rice. Usually jasmine & basmati are enough, though; jasmine for all East Asian foods, basmati for Middle Eastern & South Asian. Mexican can be pretty much any kind; I usually go with jasmine, I think. Sushi, tho, that requires another variety entirely. Picking one ethnicity at a time to master makes pantry building easier.. more gradual.

Oh, yeah, also Epicurious is a great site for recipes with lots of search parameters. Recipes are generally from Bon Apetit or Gourmet magazines--the recipes published in Bon Apetit are simpler & more reasonable than the ones in Gourmet. I would like to go to America's Test Kitchen, but that, like, costs money or something, so screw them.

u/RCProAm · 2 pointsr/recipes

All about Braising, and All about Roasting by Molly Stevens are my most used books. Changed my life.

http://www.amazon.com/All-About-Braising-Uncomplicated-Cooking/dp/0393052303

u/juniorjj · 1 pointr/food

All About Braising
Do yourself a favor and buy a dutch oven and this book.

I also love Larousse Gastronomique

u/Oldpenguinhunter · 1 pointr/AskCulinary

Thanks! I developed mine from trial and error with the help from the book: All About Braising. The polenta was all me though!

u/lardons · 1 pointr/ketorecipes

Carnitas!

Braised Pork Belly and Braised Short Ribs from Molly Stevens' Cookbook All About Braising