• Winner of James Beard Foundation Award for Best Single Subject Cookbook


• Winner of International Association of Culinary Professionals Cookbook Award for Best Single Subject Cookbook


• Included as one of the Top 10 Cookbooks of 2004 by Food & Wine Magazine


• Included in The Village Voice "Top 10 Best Cookbooks Of All Time", October 2009

Book Description:

From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish. Molly Stevens's All About Braising is a comprehensive guide to this versatile way of cooking, written to instruct a cook at any level. Everything you need to know is here, including:

• a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables, and the right pots


• 125 reliable, easy-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises


• planning tips to highlight the fact that braised foods taste just as good, if not even better, as leftovers


• a variety of enlightened wine suggestions for any size pocketbook with each recipe


• color photographs, 50 line drawings

Published by WW Norton, 2004