Ruhlman's How to Braise

$25 · Offered by Kitchen Arts & Letters

Ruhlman’s ability to explain culinary technique has been amply demonstrated with works such as Charcuterie , Ratio , and Egg . Here his appealing, straightforward approach includes twenty highly detailed recipes, step-by-step photographic sequences, and plenty of encouragement to home cooks to improvise on his ideas and make braising a method they can use for dishes of their own devising. Anyone who has relished braised chicken thighs coq au vin -style or turned out a pork and hominy posole will see a world of possibilities opening up through this book. Cloth. Color photographs throughout.

• Binding: Hardcover

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