Search inside this book

No other editions

Login or register to add a new recipe title and comments.

All About Braising: The Art of Uncomplicated Cooking

Recent Reviews

Braised Shallot Confit reviewed by friederike

27th September 2013

Very delicious! I used four large onions (about 600g total), cut into rings, instead of the shallots. After the cooking time given in the recipe, they weren't cooked through yet, so I added a little extra wine and cooked them another half hour or so....
read more »

World's Best Braised Green Cabbage reviewed by donnakay

13th June 2013

I love this braised cabbage! The recipe is perfect as is...I have nothing to add.
read more »

Moroccan Spice-Rubbed Lamb Shoulder Chops reviewed by kcookie

9th April 2013

Lamb shoulder chops are very fatty and tasty. The meat was very flavourful and tender, but not much of it. I'd make this again but double the onions...they melted away to very little. Easy to put together before braising.
read more »

Braised Turkey Thighs with Onions and Buttercups Squash reviewed by friederike

24th November 2012

To die for. Really, this was brilliant. It was a lot of work, but it was very rewarding, too. We let the turkey braise just a bit too long, but the squash was just perfect. I'm sure she wrote the recipe with Thanksgiving in mind, as the portion sizes...
read more »

Login or register to add your own reviews from this cookbook.