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Braised
60 Recipes for Fall-Off-Your-Fork Tender Beef, Pork, Poultry & More
Jenny Goycochea-Marker
Minimum Effort, Maximum Flavor
Chef and Cutthroat Kitchen winner Jenny Goycochea-Marker showcases the easy art of braising—a low-and-slow technique known for effortlessly creating incredible flavors and textures. With a little wine and a little time, anyone can make nuanced, melt-in-your-mouth meals. With this collection of 60 innovative braises, you'll savor gourmet, tender dishes like:
Beef Ragu with Pappardelle
Coq au Vin
Prosecco Shrimp Scampi
Cold Brew Braised Barbacoa
Chorizo & White Wine Braised Clams
Pork Pozole Verde
Lazy Duck Leg Cassoulet
Beer-Braised Lamb Tacos
Pork Belly Banh Mi Sandwiches
Mushroom & Lentil Bourguignon
Perfect for beginners or home cooks looking to level up their dinners, braising guarantees layered flavor and a fall-off-the-bone bite. Let your oven do the work and enjoy impressive meals every day of the week!
Detalles del libro
- Editorial
- Page Street Publishing
- Año de publicación
- 2024
- Colección
- Idioma
- Inglés
- ISBN
- 9798890030962
- LAN
- 871c5823f4a4