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The second in a new series of highly accessible and instructive single-subject books covering basic to advanced techniques that will make you a better cook.
According to James Beard-award winning cookbook author Michael Ruhlman, "Braising is what cooking is truly about--transformation. You start with a tough, often inexpensive, cut of meat, and through your care and knowledge as a cook, you turn it into something tender and succulent and exquisite. That is true cooking, cooking that engages both mind and soul."
Among the recipes featured in this second book in Ruhlmans's new "how-to" series are Moroccan Lamb Tagine, Classic Yankee Pot Roast, Mexican Pork and Posole Stew with Dried Chilis, Braised Fennel, and a Corned Beef and Cabbage Braise.
As with the other books in this line, practical information about essential tools and staple pantry items will be outlined,along with straightforward and clearly presented advice and dozens of colorphotographs showcasing both finished dishes and step-by-step cooking techniques.
- Sales Rank: #372463 in Books
- Brand: Ruhlman, Michael/ Ruhlman, Donna Turner (PHT)
- Published on: 2015-02-10
- Released on: 2015-02-10
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 1.00" w x 7.75" l, .0 pounds
- Binding: Hardcover
- 160 pages
About the Author
Michael Ruhlman started writing about the lives of chefs 20 years ago, and he soon found an interest in becoming a chef himself. After his success with the narrative books The Making of a Chef, The Soul of a Chef and The Reach of a Chef, he has more recently taken his own skills in cooking to write innovative and successful food reference books including Egg, Ratio, The Elements of Cooking, and Charcuterie. Ruhlman has also appeared on food television numerous times, notably as a judge on Iron Chef and as a featured guest on Anthony Bourdain's No Reservations. He lives in Cleveland, Ohio with his wife, photographer Donna Turner Ruhlman.
Most helpful customer reviews
37 of 37 people found the following review helpful.
Quality over quantity
By DarthClem
When I first heard on an Alton Brown podcast that Michael Ruhlman was working on four books, each dedicated to an individual cooking concept, I was very excited. I enjoyed "Egg" quite a bit as a dedicated topic cookbook and was curious to see how Ruhlman would handle his "How to..." series. I'm very happy with "Braise", though not quite 5-star happy. I'll go into more detail on that below...
First the good:
Like "Egg" and "Roast", this is a beautiful book physically. From the cover to the binding to the thick pages, this is a well constructed book. Also like those two books (and "Ruhlman's Twenty" before them), the photography by Donna Turner Ruhlman is nothing short of gorgeous. From the mouth-watering full page pictures of the finished dishes to the step-by-step instructional pictures that accompany many of the recipes, you will likely find your stomach growling as you turn the pages.
Similar to the way "Ruhlman's Twenty" started each chapter with an intro, this book starts with a great primer to the concept of braising, including seasoning, searing and secrets. When the first few pages of a book have me saying "wow, that's good to know!", I take that as a very positive sign. From there Ruhlman dives into the recipes. There are 20 recipes in this book, plus a couple of sides. That may have some people questioning the value of this book -- 20 recipes for $20. That said, I could see myself trying every single one of them. Ruhlman clearly went for quality over quantity.
I also love the layout of the recipes. The ingredients are laid out in the order in which you will use them. The instructions are broken into individual bulletized steps, and the action words for each step are listed in bold. All of these things may sound like common sense, but I'm continually amazed by how many cookbooks don't take into consideration that when your hands are full of ingredients and/or utensils, a recipe should be easy to follow at a glance. I consider "Modernist Cuisine at Home" the best at recipe layout I've seen, but "How to Roast" is still darn good.
So what keeps me from giving "How to Braise" 5 stars? First, there is a TON of white space in this book. Margins (top, side and bottom) on every page are 1.5 inches. It kind of feels like an attempt to make the book fill up more pages (and it's still pretty thin). There's part of me that would rather see the eventual 4 "How to..." volumes put into a single $50 cookbook. I'll admit, this is a little nit-picky, given that the quality of the content more than justifies the price of this book.
One thing that would DEFINITELY push me to give this 5 stars would be more pictures by Donna Ruhlman. Though many of the recipes have her step-by-step pictures, a number do not. I think it is a testament to the quality of her work that I got bummed out whenever I went a couple of pages without her pictures.
Overall, "How to Braise" is a great book and one that will have you very anxious for the weekend to roll around so that you can start trying out the recipes. It also has me wondering what the next two books in the series will be. I suspect "How to Fry" will be one...
6 of 6 people found the following review helpful.
Solid recipes for curious cooks- technique
By Cissa
I am a huge fan of Ruhlman, and have never had one of his recipes or procedures fail. I do a lot of cooking, and this is high praise!
All of the recipes in this book look enticing, but I am especially entranced by the various vegetable braises. Cabbage, fennel, radishes, onions- they all look amazing!
While the basic theory behind braising is constant, this book shows many variations of both flavoring and technique, and I am eager to try a lot of them... especially the vegetables, and the various deep-winter braises during this really long and snowed-in winter.
Very recommended if you are interested in technique, or just want a lot of very solid braising recips!
1 of 1 people found the following review helpful.
The brisket was wonderful! The meat was fork tender and the sauce ...
By K. Marshall
I had wanted his Michael Ruhlman's Charcuterie book for a long time, then finally got it. Several recipes are now go-tos. I got this book, How to Braise, and it sat for a long time for whatever reason. We had friends over for dinner last night and "only" had grass-fed roasts available to cook. We know a rancher and get all our beef from him. His meats are grass fed from start to finish. Sometimes the bigger cuts can be a tad dry. I looked at his Brisket Carbonara recipe and decided to try it. His recipes have detailed instructions, and are written with the soul of someone who understands the importance of food. The brisket was wonderful! The meat was fork tender and the sauce sweet and slightly bitter from the porter braise. The book is set up in such a way that it's easy to go back to while you're cooking to see the next step. These aren't trendy recipes; they're good classic recipes that teach the techniques needed to pull them off to perfection. There's a TON of recipes in that book I want to try RIGHT NOW, except we still have leftover Carbonara!
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