Braised: 60 Recipes for Fall-Off-Your-Fork Tender Beef, Pork, Poultry & More

Minimum Effort, Maximum Flavor

Chef and Cutthroat Kitchen winner Jenny Goycochea-Marker showcases the easy art of braising―a low-and-slow technique known for effortlessly creating incredible flavors and textures. With a little wine and a little time, anyone can make nuanced, melt-in-your-mouth meals.

With this collection of 60 innovative braises, you’ll savor gourmet, tender dishes like:

– Beef Ragu with Pappardelle
– Coq au Vin
– Prosecco Shrimp Scampi
– Cold Brew Braised Barbacoa
– Chorizo & White Wine Braised Clams
– Pork Pozole Verde
– Lazy Duck Leg Cassoulet
– Beer-Braised Lamb Tacos
– Pork Belly Banh Mi Sandwiches
– Mushroom & Lentil Bourguignon

Perfect for beginners or home cooks looking to level up their dinners, braising guarantees layered flavor and a fall-off-the-bone bite.

Let your oven do the work and enjoy impressive meals every day of the week!

Author: Jenny Goycochea-Marker
Binding Type: Paperback
Publisher: Page Street Publishing
Published: 11/19/2024
Pages: 160
Weight: 0.79lbs
Size: 8.94h x 7.04w x 0.35d
ISBN: 9798890030955
Language: English