---
product_id: 3887896
title: "All About Braising: The Art of Uncomplicated Cooking"
price: "198.86 DT"
currency: TND
in_stock: true
reviews_count: 13
url: https://www.desertcart.tn/products/3887896-all-about-braising-the-art-of-uncomplicated-cooking
store_origin: TN
region: Tunisia
---

# All About Braising: The Art of Uncomplicated Cooking

**Price:** 198.86 DT
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- **What is this?** All About Braising: The Art of Uncomplicated Cooking
- **How much does it cost?** 198.86 DT with free shipping
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## Description

Winner of the James Beard Foundation Book Award From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish. The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. Today, braising remains as popular and as uncomplicated as ever. Molly Stevens's All About Braising is a comprehensive guide to this versatile way of cooking, written to instruct a cook at any level. Everything you need to know is here, including: • a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables, and the right pots • 125 reliable, easy-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises • planning tips to highlight the fact that braised foods taste just as good, if not even better, as leftovers • a variety of enlightened wine suggestions for any size pocketbook with each recipe. 16 color photographs, 50 line drawings

Review: A Keeper! - I received a set of enamel-coated cast iron pots for my anniversary two years ago and purchased this book to learn some great recipes to use with them. I spent the first afternoon browsing through the book, skimming the different sections, and reading some of the recipes. The next time I sat down and read the whole first section and was instantly enchanted. Her way of instructing readers on the history, equipment, and techniques of braising was fantastically easy to follow - like having a conversation instead of getting a lecture or lesson. I quickly made several items out of the book and they turned out to be very delicious and quite easy to make with the proper planning and preparation. Then, because she teaches you a method and gives you guidelines about pairings, liquids, and herbs/seasonings to use I have often bought whatever lovely cut of meat was on sale that was suitable for braising and used a recipe for a similar cut as a guideline to making the dish. Those have also turned out amazing. I've served her recipes to just my husband and myself as dinner, but also turned them into entertainment dishes where I can prepare everything in advance then let it cook in the oven for hours while I finish cooking other dishes or getting everything else set up for guests. Although we have made many of the recipes and experiment with various cuts of meat and vegetables, there are two dishes that we make quite often and keep fairly true to her recipe. The first is Yankee Pot Roast Redux on pg. 252. We make it with JK Scrumpy's Hard Apple Cider, which is very sweet and has a strong apple flavor so it condenses down to a sort of lightly alcoholic apple syrup and is really good with pork cuts of any kind. If you like apple cider that tastes more like beer, I've heard that Crispin Cider's The Saint is really good. The second recipe we make quite often is Red Wine-Braised Short Ribs with Rosemary and Porcini on pg. 241. This is the hands-down favorite of my family and most of my guests. We always add various vegetables between the roast and the tomato-porcini ragu in the bottom of the pan to make it a one-pot meal. It has a very amazing depth of flavor and for once the veggies steeped in all that flavor are just as fought-over as the meat part of the dish! We've made this recipe with various full-bodied red wines (no sweet wine here, pick a dry or semi dry with a nice rich taste) and had it turn out well. Most recently we used a Bordeaux and it was delicious. There are a lot of steps to this recipe, but if you do most of your prep up front on the same day as you start marinading the ribs it cuts a lot of the active cooking time down. Also, as with so many braised dishes, this tastes even better a day or two after you cook it, so you can make it ahead and just heat it back through in the oven the day you wish to serve it. We have also made many of the braised vegetable side dishes and added quite a few to the regular list of meals as well. This book is one that deserves a spot near the kitchen because many of the recipes will be ones you make over and over. It is a wonderful instructional guide to the method of braising and is overflowing with great recipes that will become favorites. I have purchased it over and over again as gifts for family, friends, and most recently a coworker who loves cooking but is looking to learn methods and add versatile recipes to her repertoire. I've heard nothing but rave reviews back, whether people have tried many of these or just a few. It seems that this book is full of instant classics and family favorites.
Review: Best Find ever! - First off I never heard of Molly Stevens. I found a recipe that called for braising and I went online to see just how to do this and saw the reviews on her "All About Braising" and decided to order it. Well I just received the cookbook and after reading the first twenty two pages, I know immediately I'm going to love it. It is beautifully written for a novice or for a more experienced cook. You can tell there was a lot of thought that went into preparing this cookbook. So many times I have come across cookbooks where the author automatically assumes the reader knows all about cooking whether it is braising, roasting or baking and left so many unanswered questions. They don’t seem to consider just how many different level of cooks will hopefully be buying their book. Well not Molly Stevens. You can tell from the very beginning the author took her time step by step. There are many helpful hints mentioned such as “don’t buy a pot just because it has the “spikes” it is not necessary. She advises other ways to achieve the same results in braising. She explains also the method behind braising and why the size of a pot matters for the type of food you are cooking. The recipes she has included look very interesting and simple to make and the ingredients will be easily found. I never thought of braising vegetables and her simple Butter Glazed Radishes sounds wonderful. The author also tells you how to shop and what to look for when buying meats, seafood and vegetables. I think she has covered it all. The hardest part now is trying to decide which recipe to try first, the Short Ribs Braised in Porter Ale with Maple-Rosemary Glaze or the Salmon Fillets Braised in Pinot Noir with Bacon & Mushroom or the Whole Chicken Braised with Pears & Rosemary. I will certainly now take a look at the other cookbooks she has to offer because this one is a winner!

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #82,722 in Books ( See Top 100 in Books ) #24 in Cast Iron Recipes #30 in Dutch Oven Recipes #88 in Meat Cooking |
| Customer Reviews | 4.6 out of 5 stars 474 Reviews |

## Images

![All About Braising: The Art of Uncomplicated Cooking - Image 1](https://m.media-amazon.com/images/I/71JCamLnO6L.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ A Keeper!
*by B***S on January 13, 2014*

I received a set of enamel-coated cast iron pots for my anniversary two years ago and purchased this book to learn some great recipes to use with them. I spent the first afternoon browsing through the book, skimming the different sections, and reading some of the recipes. The next time I sat down and read the whole first section and was instantly enchanted. Her way of instructing readers on the history, equipment, and techniques of braising was fantastically easy to follow - like having a conversation instead of getting a lecture or lesson. I quickly made several items out of the book and they turned out to be very delicious and quite easy to make with the proper planning and preparation. Then, because she teaches you a method and gives you guidelines about pairings, liquids, and herbs/seasonings to use I have often bought whatever lovely cut of meat was on sale that was suitable for braising and used a recipe for a similar cut as a guideline to making the dish. Those have also turned out amazing. I've served her recipes to just my husband and myself as dinner, but also turned them into entertainment dishes where I can prepare everything in advance then let it cook in the oven for hours while I finish cooking other dishes or getting everything else set up for guests. Although we have made many of the recipes and experiment with various cuts of meat and vegetables, there are two dishes that we make quite often and keep fairly true to her recipe. The first is Yankee Pot Roast Redux on pg. 252. We make it with JK Scrumpy's Hard Apple Cider, which is very sweet and has a strong apple flavor so it condenses down to a sort of lightly alcoholic apple syrup and is really good with pork cuts of any kind. If you like apple cider that tastes more like beer, I've heard that Crispin Cider's The Saint is really good. The second recipe we make quite often is Red Wine-Braised Short Ribs with Rosemary and Porcini on pg. 241. This is the hands-down favorite of my family and most of my guests. We always add various vegetables between the roast and the tomato-porcini ragu in the bottom of the pan to make it a one-pot meal. It has a very amazing depth of flavor and for once the veggies steeped in all that flavor are just as fought-over as the meat part of the dish! We've made this recipe with various full-bodied red wines (no sweet wine here, pick a dry or semi dry with a nice rich taste) and had it turn out well. Most recently we used a Bordeaux and it was delicious. There are a lot of steps to this recipe, but if you do most of your prep up front on the same day as you start marinading the ribs it cuts a lot of the active cooking time down. Also, as with so many braised dishes, this tastes even better a day or two after you cook it, so you can make it ahead and just heat it back through in the oven the day you wish to serve it. We have also made many of the braised vegetable side dishes and added quite a few to the regular list of meals as well. This book is one that deserves a spot near the kitchen because many of the recipes will be ones you make over and over. It is a wonderful instructional guide to the method of braising and is overflowing with great recipes that will become favorites. I have purchased it over and over again as gifts for family, friends, and most recently a coworker who loves cooking but is looking to learn methods and add versatile recipes to her repertoire. I've heard nothing but rave reviews back, whether people have tried many of these or just a few. It seems that this book is full of instant classics and family favorites.

### ⭐⭐⭐⭐⭐ Best Find ever!
*by E***M on May 14, 2016*

First off I never heard of Molly Stevens. I found a recipe that called for braising and I went online to see just how to do this and saw the reviews on her "All About Braising" and decided to order it. Well I just received the cookbook and after reading the first twenty two pages, I know immediately I'm going to love it. It is beautifully written for a novice or for a more experienced cook. You can tell there was a lot of thought that went into preparing this cookbook. So many times I have come across cookbooks where the author automatically assumes the reader knows all about cooking whether it is braising, roasting or baking and left so many unanswered questions. They don’t seem to consider just how many different level of cooks will hopefully be buying their book. Well not Molly Stevens. You can tell from the very beginning the author took her time step by step. There are many helpful hints mentioned such as “don’t buy a pot just because it has the “spikes” it is not necessary. She advises other ways to achieve the same results in braising. She explains also the method behind braising and why the size of a pot matters for the type of food you are cooking. The recipes she has included look very interesting and simple to make and the ingredients will be easily found. I never thought of braising vegetables and her simple Butter Glazed Radishes sounds wonderful. The author also tells you how to shop and what to look for when buying meats, seafood and vegetables. I think she has covered it all. The hardest part now is trying to decide which recipe to try first, the Short Ribs Braised in Porter Ale with Maple-Rosemary Glaze or the Salmon Fillets Braised in Pinot Noir with Bacon & Mushroom or the Whole Chicken Braised with Pears & Rosemary. I will certainly now take a look at the other cookbooks she has to offer because this one is a winner!

### ⭐⭐⭐⭐⭐ Bring Back Family Dinner Nights with This Book!
*by C***T on December 15, 2013*

I LOVE this book! I'm not new to braising, but was a novice and learned a lot about techniques and more importantly how the cuts of meat in beef work. We try to follow Paleo as much as possible and I've been struggling with new dishes. Well Eureka, I've found the Holy Grail! Most recipes don't need any substitutions, some are as simple as dredging in almond flour rather than regular flour. I love all the extra info that is thrown in here and there and the short stories about where a recipe came/developed from. I've picked up so many tips on cooking and meat/produce selection. Easy one pot wonder recipes. I don't have time to cook at length with two little ones at home. These are all things I can prepare while they are down for short naps, pop it into the oven and voila dinner is done! I just bought a Le Creuset 3.5Q Braiser (at an outlet, what a deal!) and saw this book on their site. I'm in love with the easy cooking, easy clean up, minimal ingredients, and all homemade results. I love that braisers, no matter the brand, can go from oven to the table and have a lovely presentation. Things always look and smell amazing. As a mom it makes me want to make the family sit down to dinner to 'present' what I've made. I'm again proud of my cooking and meal creation and we're gathering for family dinner at a table rather than sitting watching TV or eating at the kitchen bar quickly. With this book I can easily pass the processed boxed dinners in the store. Delicious home cooking is so much easier than you might think! I can already tell things are becoming family favorites that I will be making for years. This is one of the top 2 Go-To cookbooks in my house now. It's nothing short of amazing!

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*Product available on Desertcart Tunisia*
*Store origin: TN*
*Last updated: 2026-09-23*