Publisher: Little Brown & Co. 2008
 ISBN-10 : 08487325
ISBN-13 ‏ : ‎ 978-0848732592
288 pages -- Approx. size: 10.5" by 9.55" by 1.25"

Opens with a brief history of this centuries-old technique and a look at the many ways slow cooking and braising transforms the texture of food as well as enhances the natural flavors.

Five chapters filled with more than 130 recipes follow, offering a range of irresistible ideas for preparing and braising fish and shellfish, poultry, meats, and vegetables, both using a traditional stovetop or oven method, as well as a slow cooker. Detailed instructions and step-by-step photographs explain the basic techniques of slow cooking and braising such as browning ingredients, carving large cuts of meat, and preparing delicious side dishes.

Book and jacket are like new. Spotless interior. This large book would make a perfect gift for the cook in your life. Please see photos, enlarge and email with any questions you may have. Thanks for looking.

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