Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook

The second in a new series of highly accessible and instructive single-subject books covering basic to advanced techniques that will make you a better cook.
According to James Beard-award winning cookbook author Michael Ruhlman, "Braising is what cooking is truly about--transformation. You start with a tough, often inexpensive, cut of meat, and through your care and knowledge as a cook, you turn it into something tender and succulent and exquisite. That is true cooking, cooking that engages both mind and soul."

Among the recipes featured in this second book in Ruhlmans's new "how-to" series are Moroccan Lamb Tagine, Classic Yankee Pot Roast, Mexican Pork and Posole Stew with Dried Chilis, Braised Fennel, and a Corned Beef and Cabbage Braise.

As with the other books in this line, practical information about essential tools and staple pantry items will be outlined,along with straightforward and clearly presented advice and dozens of colorphotographs showcasing both finished dishes and step-by-step cooking techniques.

• Ruhlman's How to Roast: Foolproof Techniques and Recipes for the Home Cook
• Ruhlman's How to Saute: Foolproof Techniques and Recipes for the Home Cook
• All About Braising: The Art of Uncomplicated Cooking
• Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto
• Egg: A Culinary Exploration of the World's Most Versatile Ingredient
• How to Braise Everything: Classic, Modern, and Global Dishes Using a Time-Honored Technique
• Ratio: The Simple Codes Behind the Craft of Everyday Cooking
• Ratio: The Simple Codes Behind the Craft of Everyday Cooking
• The Book of Schmaltz: Love Song to a Forgotten Fat
• The Elements of Cooking: Translating the Chef's Craft for Every Kitchen