How to Braise Everything: Classic, Modern, and Global Dishes Using a Time-Honored Technique

How to Braise Everything is a guide to braising, a cooking technique that involves slowly simmering food in liquid. The book contains 200 recipes featuring meat, poultry, seafood, and vegetables prepared using this method. Braising is used across cuisines worldwide. The basic process is the same regardless of the dish: combine your main ingredient with flavorful liquid, cook at low temperature, and the result is tender food with a flavorful sauce or broth. However, execution matters. The book addresses practical questions like whether to sear meat before braising, whether to presoak beans, and whether to use an oven or stovetop. Recipes range from traditional American dishes like Old-Fashioned Pot Roast and Chicken Cacciatore to international options such as Mexican Chicken with Pumpkin Seed Sauce, Hake in Saffron Broth with Chorizo and Potatoes, Braised Spring Vegetables with Tarragon, and Curried Lentils with Golden Raisins. The book also covers braised vegetables and bean dishes.