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?Everyday Slow-Cooked Recipes Tori Ritchie. 6. ... Braises are always simmered, but what does simmer really mean? ... The right simmer should be afew little bubbles at a time breaking the surface of the liquid; it shouldna#39;t be bubbling madly.
|Title||:||Braises and Stews|
|Publisher||:||Chronicle Books - 2012-10-26|