Ruhlman's how to braise

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 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.

Year

2015

Language

English

Publisher

Little, Brown and Company

Editions

1

Pages

147

ISBN

9780316254137

Data source: Wikidata