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Author: Tori Ritchie Publisher: Chronicle Books ISBN: 1452125058 Category : Cooking Languages : en Pages : 145
Book Description
Enjoy the satisfying flavors of slow-cooked comfort food with this easy-to-use volume brimming with delicious, traditional recipes. Remember those tantalizing smells coming from Grandma’s kitchen as she made her treasured, slow-cooked meals? Braises and Stews brings modern convenience and style to good old-fashioned comfort food. Organized by main ingredient, this handy cookbook dishes up the secrets for making such savory one-pot meals as Classic Pot Roast or Pub Short Ribs. Lighter fare like Coq au Vin prepared with white wine or a Roman-inspired Spring Stew of Favas, Artichokes, and Fresh Peas will appeal to those with smaller appetites. Why stew over dinner when there are so many tasty options to throw in the pot?
Author: Tori Ritchie Publisher: Chronicle Books ISBN: 1452125058 Category : Cooking Languages : en Pages : 145
Book Description
Enjoy the satisfying flavors of slow-cooked comfort food with this easy-to-use volume brimming with delicious, traditional recipes. Remember those tantalizing smells coming from Grandma’s kitchen as she made her treasured, slow-cooked meals? Braises and Stews brings modern convenience and style to good old-fashioned comfort food. Organized by main ingredient, this handy cookbook dishes up the secrets for making such savory one-pot meals as Classic Pot Roast or Pub Short Ribs. Lighter fare like Coq au Vin prepared with white wine or a Roman-inspired Spring Stew of Favas, Artichokes, and Fresh Peas will appeal to those with smaller appetites. Why stew over dinner when there are so many tasty options to throw in the pot?
Author: Linda Griffith Publisher: Houghton Mifflin ISBN: 9780395935217 Category : Cooking Languages : en Pages : 360
Book Description
Cooking Under Cover combines fabulous flavor and convenience in one pot. Whether for family or company, few dinners are easier or more welcome than a one-pot meal, which can bubble along unattended, then be served in the same dish. James Beard Award winners Linda and Fred Griffith present 175 recipes from around the world: soups, stews, casseroles, braises, and other one-pot dishes.
Author: Maureen Abood Publisher: Running Press Adult ISBN: 0762456043 Category : Cooking Languages : en Pages : 257
Book Description
Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These lush flavors of Maureen Abood's childhood, growing up as a Lebanese-American in Michigan, inspired Maureen to launch her award-winning blog, Rose Water & Orange Blossoms. Here she revisits the recipes she was reared on, exploring her heritage through its most-beloved foods and chronicling her riffs on traditional cuisine. Her colorful culinary guides, from grandparents to parents, cousins, and aunts, come alive in her stories like the heady aromas of the dishes passed from their hands to hers. Taking an ingredient-focused approach that makes the most of every season's bounty, Maureen presents more than 100 irresistible recipes that will delight readers with their evocative flavors: Spiced Lamb Kofta Burgers, Avocado Tabbouleh in Little Gems, and Pomegranate Rose Sorbet. Weaved throughout are the stories of Maureen's Lebanese-American upbringing, the path that led her to culinary school and to launch her blog, and life in Harbor Springs, her lakeside Michigan town.
Author: Australian Women's Weekly Staff Publisher: Australian Women's Weekly ISBN: 9781863967549 Category : Casserole cooking Languages : en Pages : 399
Book Description
Stews and casseroles are among the most comforting of winter foods and the most forgiving; once you've done the preliminary preparation, they'll happily cook by themselves. Most of them also freeze well so you can cook a big batch at one time and know that, after a quick defrost in the microwave, you'll have a delicious warming dinner waiting for you when you get home. Seafood stews and vegetable stews feature here along with the more traditional beef, lamb, veal, pork, chicken and duck recipes.
Author: Cook's Illustrated Publisher: America's Test Kitchen ISBN: 1936493721 Category : Cooking Languages : en Pages : 1157
Book Description
Recipes don’t have to be fast to be simple—this easy cookbook gives you 250+ recipes that prove building flavor slowly leads to fantastic results with minimal hassle The appeal of cooking food slowly is undeniable; a moderate oven temperature and extended cooking time can build rich, concentrated flavor and yield tender, juicy meat. But when most of us think of dishes that are slow cooking by nature—such as roasts, braises, and stews—we think of an all-day affair requiring constant attention, like something to prepare for a special occasion. But in fact, in many cases just the opposite is true. These dishes are, for the most part, easy. Although they take time, the process is largely unattended, leaving you free to simply walk away. You’ll find all the classic slow-cooked dishes here—dishes where time, slow simmering, and gentle heat work their magic. We promise it’s worth the wait.
Author: America's Test Kitchen Publisher: America's Test Kitchen ISBN: 1945256729 Category : Cooking Languages : en Pages : 408
Book Description
With one simple, mostly hands-off technique, you'll unlock deep flavors in meat, poultry, seafood, and even vegetables in this authoritative guide of 200 foolproof, unique recipes. Braises are far from just stews! The treasured technique of cooking food slowly and gently in liquid is a pillar of cuisines around the world, and How to Braise Everything is a modern master class. You'll learn that a pot roast cooks much in the same way as a warm-spiced Moroccan lamb tagine, savory Spanish stewed chickpeas, or even a pot full of hearty bacon-enhanced collard greens. The elemental method is simple: Combine your main ingredient with a flavorful liquid, cook (usually) at a low temperature, and you're left with superbly tender meat or vegetables and a flavorful sauce or broth, both parts benefitting from an exchange of flavors. But this simplicity doesn't mean there's not a right and a wrong way to braise. When should you sear your meat before its bath? Should you presoak your beans? What's better for braising: the oven or the stove? You'll discover tricks to coax out as much flavor as possible from braised subjects in streamlined recipes. We cover comforting favorites like Old-Fashioned Pot Roast and classics like Chicken Cacciatore while also bringing the technique up to date, exploring international dishes with vibrant flavors like Mexican Chicken with Pumpkin Seed Sauce and Hake in Saffron Broth with Chorizo and Potatoes. Verdant vegetable sides like Braised Spring Vegetables with Tarragon and hearty bean dishes like Curried Lentils with Golden Raisins complete the meal.
Author: America's Test Kitchen Publisher: America's Test Kitchen ISBN: 1945256710 Category : Cooking Languages : en Pages : 409
Book Description
With one simple, mostly hands-off technique, you'll unlock deep flavors in meat, poultry, seafood, and even vegetables in this authoritative guide of 200 foolproof, unique recipes. Braises are far from just stews! The treasured technique of cooking food slowly and gently in liquid is a pillar of cuisines around the world, and How to Braise Everything is a modern master class. You'll learn that a pot roast cooks much in the same way as a warm-spiced Moroccan lamb tagine, savory Spanish stewed chickpeas, or even a pot full of hearty bacon-enhanced collard greens. The elemental method is simple: Combine your main ingredient with a flavorful liquid, cook (usually) at a low temperature, and you're left with superbly tender meat or vegetables and a flavorful sauce or broth, both parts benefitting from an exchange of flavors. But this simplicity doesn't mean there's not a right and a wrong way to braise. When should you sear your meat before its bath? Should you presoak your beans? What's better for braising: the oven or the stove? You'll discover tricks to coax out as much flavor as possible from braised subjects in streamlined recipes. We cover comforting favorites like Old-Fashioned Pot Roast and classics like Chicken Cacciatore while also bringing the technique up to date, exploring international dishes with vibrant flavors like Mexican Chicken with Pumpkin Seed Sauce and Hake in Saffron Broth with Chorizo and Potatoes. Verdant vegetable sides like Braised Spring Vegetables with Tarragon and hearty bean dishes like Curried Lentils with Golden Raisins complete the meal.
Author: Jacques Burdick Publisher: Fawcett ISBN: 9780449905456 Category : Cookery, International Languages : en Pages : 0
Book Description
Stews have been around almost as long as cooking itself. Every culture has developed its own stews, and every cook in each culture has his or her own ideas about what a stew should be. Satisfying, nutritious, easy to prepare--and prepare in advance--stews never go out of style. Savory Stews is your guide to these mouthwatering one-pot meals, a delectable collection of stews from all over the world. Created by restaurateur and cookbook author Jacques Burdick, these one hundred recipes include braises, ragouts, guly...s, hot pots, and more, for every occasion and every palate. You'll find comforting classics like hearty Chicken and Dumplings, spicy Louisiana Chicken Gumbo, hot Texas chili, and creamy Clam Chowder; sophisticated fare such as rich Romanian Apricot Chicken, aromatic Trastevere Beef Stew, and summery Shrimp and Black Bean Bisque; and unusual fruit and vegetable dishes, including Venetian Rice and Green Peas, and Tangy Quince and Citrus Compote. You'll also learn to prepare the broths and stocks that are the mainstays of stew cooking. Whether you are looking for an elegant centerpiece for your next dinner party or a comforting meal for an evening at home, you'll find it here. Savory Stews is a new and delightful twist on cookery that has been around forever, with good reason--add warm bread, a crisp salad, and dinner is served! "Jacques Burdick, long recognized as a master storyteller, now joins the ranks of master chefs. This is a creative collection of savory and sweet stews, gloriously enhanced by Burdick's fact-filled, colorful recollections of travels and tables. This book elevates stew to a higher level and will motivate even the most reluctant cook to take outthe old stew pot." --Anne Casale Author of Lean Italian Cooking "There are other cookbooks paying various tributes to the virtues of stew; none I know, however, is both as beguilingly inspiring and just plain helpful as Jacques Burdick's savory guide." --Evan Jones Author of Epicurean Delight
Author: Emery Emery Rourke Publisher: ISBN: Category : Languages : en Pages : 129
Book Description
★★★Roast Stew Braise The big cookbook with 100 delicious recipes (meat, poultry, game, vegetarian and low carb)★★★ Stews are especially quick to prepare in the rest of the way in the oven. The result is a delicious dish with a delicious sauce on top. A stew does not always have to be served with meat. We have put together the recipe book from many different types of meat. But there was still enough space for delicious vegetarian oven dishes. The recipe book offers you a diverse selection of braised and stir-fry dishes. From hearty to vegetarian to low carb / keto dishes are presented in this cookbook. ⚠⚠All recipes provide nutritional information. In addition, some international stews such as B. Greek goulash, Mont Ventoux casserole, vegetarian mustard cabbage with tofu and keto chicken Provencale are presented. The recipes spend for everyone so that you can serve your family, friends or acquaintances an unforgettable Sunday roast. Additionally, the cookbook contains a small part of advice on stewing, roasting and stewing. I hope you will have good luck and lots of fun when youprepare and enjoy dishes.
Author: Tori Ritchie
Author: Tori Ritchie
Author: Linda Griffith
Author: Maureen Abood
Author: Australian Women's Weekly Staff
Author: Cook's Illustrated
Author: Dave Becker
Author: America's Test Kitchen
Author: America's Test Kitchen
Author: Jacques Burdick
Author: Emery Emery Rourke