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Braise: A Journey Through International Cuisine

Relié - 31/10/2006 - Ecco

  • Braise: A Journey Through International Cuisine

Le Pitch

Présentation de l'éditeur Daniel Boulud's BRAISE is the superstar chef's guide to braising. Featuring braising recipes from around the world, this book will become an instant classic and the definitive cookbook on the technique, bringing one pot meals to a whole new level. BRAISE is Daniel Boulud's definitive cookbook on the time–honored cooking technique of braising. Braising is "moist heat" cooking, where a small amount of liquid is cooked along with the food in a closed container over long periods of time. A successful braise mingles the flavors of the food being cooked with the liquid it is cooked in, and, because the cooking takes place slowly without burning the food, the technique results in rich, aromatic flavors. Daniel Boulud has collected the world's best recipes for BRAISE. Featuring dishes from Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, BRAISE is a comprehensive guide to braising. With simple recipes for all kinds of braises –– from meat to fish to vegetables –– the book is sure to please cooks of every skill level. Whether you're interested in the ordinary (Pot Roast) or the exotic (Quiabebe from Brazil), Boulud's expert guidance and easy to follow recipes bring the world of braise to your fingertips with welcome simplicity and intense flavour. Revue de presse “I look forward to the comforting scents and tastes of slow cooked food … ultimately tender and delicious.” -- Thomas Keller “Only Daniel, the expert of slow cooked food, could bring such energy to the art of braising.” -- Jean-Georges Vongerichten “The most exciting book on braising…incredible techniques… thank you for so brilliantly sharing your talent with us.” -- Eric Ripert “What a treat... sends you running for the kitchen. I can’t wait to cook from this book!” -- Suzanne Goin “Yum-braise with one of America’s greatest chefs.” -- Emeril Lagasse “Daniel Boulud is an undisputed creative genius… Braise is the book he was destined to write… a classic!” -- Robert M. Parker, Jr. “I love Daniel’s food and it tastes so wonderful.” -- Nobu Matsuhisa Biographie de l'auteur 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 DB Bistro Moderne and Café Boulud in New York, a Café Boulud in Palm Beach, and Daniel Boulud Brasserie in Las Vegas. Boulud has received countless culinary honors, including Chef of the Year awards from Bon Appétit 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 MFA in writing from Columbia University, and began a freelance food-writing career. Clark is currently a food columnist for the New York Times, and has written for Bon Appétit, Food & Wine, Every Day with Rachael Ray, and Martha Stewart, among others. She has written more than thirty-two cookbooks, including In the Kitchen with a Good Appetite and Cook This Now. Clark was born and raised in Brooklyn, where she now lives with her husband, Daniel Gercke, and their daughter, Dahlia. Afficher moins Afficher plus
Détails du livre

Braise: A Journey Through International Cuisine

Relié - 31/10/2006 - Ecco

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Produit collecté et traité en France

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Le Pitch

Présentation de l'éditeur Daniel Boulud's BRAISE is the superstar chef's guide to braising. Featuring braising recipes from around the world, this book will become an instant classic and the definitive cookbook on the technique, bringing one pot meals to a whole new level. BRAISE is Daniel Boulud's definitive cookbook on the time–honored cooking technique of braising. Braising is "moist heat" cooking, where a small amount of liquid is cooked along with the food in a closed container over long periods of time. A successful braise mingles the flavors of the food being cooked with the liquid it is cooked in, and, because the cooking takes place slowly without burning the food, the technique results in rich, aromatic flavors. Daniel Boulud has collected the world's best recipes for BRAISE. Featuring dishes from Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, BRAISE is a comprehensive guide to braising. With simple recipes for all kinds of braises –– from meat to fish to vegetables –– the book is sure to please cooks of every skill level. Whether you're interested in the ordinary (Pot Roast) or the exotic (Quiabebe from Brazil), Boulud's expert guidance and easy to follow recipes bring the world of braise to your fingertips with welcome simplicity and intense flavour. Revue de presse “I look forward to the comforting scents and tastes of slow cooked food … ultimately tender and delicious.” -- Thomas Keller “Only Daniel, the expert of slow cooked food, could bring such energy to the art of braising.” -- Jean-Georges Vongerichten “The most exciting book on braising…incredible techniques… thank you for so brilliantly sharing your talent with us.” -- Eric Ripert “What a treat... sends you running for the kitchen. I can’t wait to cook from this book!” -- Suzanne Goin “Yum-braise with one of America’s greatest chefs.” -- Emeril Lagasse “Daniel Boulud is an undisputed creative genius… Braise is the book he was destined to write… a classic!” -- Robert M. Parker, Jr. “I love Daniel’s food and it tastes so wonderful.” -- Nobu Matsuhisa Biographie de l'auteur 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 DB Bistro Moderne and Café Boulud in New York, a Café Boulud in Palm Beach, and Daniel Boulud Brasserie in Las Vegas. Boulud has received countless culinary honors, including Chef of the Year awards from Bon Appétit 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 MFA in writing from Columbia University, and began a freelance food-writing career. Clark is currently a food columnist for the New York Times, and has written for Bon Appétit, Food & Wine, Every Day with Rachael Ray, and Martha Stewart, among others. She has written more than thirty-two cookbooks, including In the Kitchen with a Good Appetite and Cook This Now. Clark was born and raised in Brooklyn, where she now lives with her husband, Daniel Gercke, and their daughter, Dahlia. Afficher moins Afficher plus
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