Braise: A Journey Through International Cuisine - Rilegato

Boulud, Daniel; Clark, Melissa

Rilegato

ISBN 10: 0060561718 ISBN 13: 9780060561710

Casa editrice: Ecco Pr, 2006

Riassunto

A treasury of braising recipes by a Bon Appetit Chef of the Year introduces the philosophy of "moist heat" cooking while collecting top-recommended recipes from a variety of cultures including Thailand, Mexico, and France, in a volume that provides instructions that are accessible to cooks of any skill level. 40,000 first printing.

Su questo libro

Recensione:

“I look forward to the comforting scents and tastes of slow cooked food ... ultimately tender and delicious.” (Thomas Keller)

“Only Daniel, the expert of slow cooked food, could bring such energy to the art of braising.” (Jean-Georges Vongerichten)

“The most exciting book on braising...incredible techniques... thank you for so brilliantly sharing your talent with us.” (Eric Ripert)

“What a treat... sends you running for the kitchen. I can’t wait to cook from this book!” (Suzanne Goin)

“Yum-braise with one of America’s greatest chefs.” (Emeril Lagasse)

“Daniel Boulud is an undisputed creative genius... Braise is the book he was destined to write... a classic!” (Robert M. Parker, Jr.)

“I love Daniel’s food and it tastes so wonderful.” (Nobu Matsuhisa)

L'autore:

Daniel Boulud was raised near Lyon, France. In 1993 he opened his much-heralded restaurant Daniel, which was awarded four stars by the New York Times and praised as one of the best in the world. He has since opened DB Bistro Moderne and Café Boulud in New York, a Café Boulud in Palm Beach, and Daniel Boulud Brasserie in Las Vegas. Boulud has received countless culinary honors, including Chef of the Year awards from Bon Appétit and the James Beard Foundation, which also named him the country's Outstanding Restaurateur in 2006. He lives in New York City.

Melissa Clark writes about cuisine and other products of appetite. After brief forays working as a cook in a restaurant kitchen and as a caterer out of her fifth-floor walk-up, Clark decided upon a more sedentary path. She earned an MFA in writing from Columbia University, and began a freelance food-writing career. Clark is currently a food columnist for the New York Times, and has written for Bon Appétit, Food & Wine, Every Day with Rachael Ray, and Martha Stewart, among others. She has written more than thirty-two cookbooks, including In the Kitchen with a Good Appetite and Cook This Now. Clark was born and raised in Brooklyn, where she now lives with her husband, Daniel Gercke, and their daughter, Dahlia.

Su questa edizione

• Editore: Ecco Pr
• Data di pubblicazione: 2006
• ISBN 10: 0060561718
• ISBN 13: 9780060561710
• Rilegatura: Copertina rigida
• Numero di pagine: 228