Braise: A Journey Through International Cuisine

Author(s): Daniel Boulud

Soups & Stews

Braising uses a moist heat technique, in which food and a small amount of liquid are placed in a closed container and cooked over a long period of time. A successful braise mingles the flavors of the food and the liquid, and results in rich, aromatic flavors. In "Braise", superstar chef Daniel Boulud has collected the world's best braised dishes. With inspiring recipes for all kinds of braises - from meat to fish to vegetables - from around the globe, including Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, Bouland brings the world of braising home with welcome simplicity and intense flavor. Whether its whipping up the familiar (Pot Roast) for a family dinner to preparing the exotic (Quiabebe from Brazil) for entertaining, Boulud's expert guidance and easy-to-follow recipes offer dishes full of variety and unparalled flavor. Braise will please cooks of every skill level and satisfy even the most discriminating palate.


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"Only Daniel, the expert of slow cooked food, could bring such energy to the art of braising."--Jean-Georges Vongerichten

Daniel Boulud was raised near Lyon, France. In 1993 he opened his much-heralded restaurant Daniel, which was awarded four stars by the New York Times and praised as one of the best in the world. He has since opened Cafe Boulud in New York and Palm Beach, DB Bistro Moderne in New York, and Daniel Boulud Brasserie in Las Vegas. Boulud has received countless culinary honors, including Chef of the Year awards from Bon Appetit and the James Beard Foundation, which also named him the country's Outstanding Restaurateur in 2006. He lives in New York City. Melissa Clark writes about cuisine and other products of appetite. After brief forays working as a cook in a restaurant kitchen, and as a caterer out of her fifth floor walk-up, Clark decided upon a more sedentary path. She earned an M.F.A. in writing from Columbia University, and began a freelance food writing career. Currently, Clark is a food columnist for the New York Times, and has written for Bon Appetit, Food and Wine, Every Day with Rachael Ray, and Martha Stewart, among others. She has written over thirty-two cookbooks, among them In the Kitchen with a Good Appetite and Cook This Now. Clark was born and raised in Brooklyn, New York, where she now lives with her husband, Daniel Gercke and their daughter, Dahlia.

General Fields

  • : 9780062232380
  • : HarperCollins Publishers Inc
  • : ECCO Press
  • : 0.295
  • : March 2013
  • : 232mm X 187mm X 14mm
  • : United States
  • : April 2013
  • : books

Special Fields

  • : Daniel Boulud
  • : Paperback
  • : 641.73
  • : 256
  • : 4-8 Page Colour Inserts