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For other authors named Molly Stevens, see the disambiguation page.

4+ Works 583 Members 9 Reviews 1 Favorited

About the Author

Classically trained as a chef in France, Molly Stevens has directed programs and taught at the French Culinary Institute in New York City, New England Culinary Institute in Vermont, and Ecole de Cuisine La Varenne in Burgundy, France, and Venice, Italy. A popular teacher, she continues to travel show more and teach cooking classes Tim Gaiser, is a Master Sommelier and the Education Chair for the American Chapter of the Court of Master Sommeliers, as well as a contributing editor for Fine Cooking magazine show less

Works by Molly Stevens

Associated Works

One Potato, Two Potato (2001) — Author — 165 copies

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Common Knowledge

Birthdate
20th Century
Gender
female

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Reviews

Great cookbook if you want to learn all about slow, moist-environment cooking.
 
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womanwoanswers | 6 other reviews | Dec 23, 2022 |
Molly Stevens writes as well as she cooks and this beautiful book is a pleasure to use. Be sure to try the Vietnamese Braised Scallops, Braised Cauliflower with Capers, Short Ribs Braised in Ale with Maple Rosemary Glaze, and Soy-Braised Chicken Thighs with Star Anise and Orange Peel. Those are some of our current favorites. You might be able to pick up this book, used, at Amazon; I've had very good luck getting books from them.
 
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tkcs | 6 other reviews | Feb 23, 2019 |
I got this from the library to read the section on the science of roasting. I couldn't put it down. It is massive so I didn't read the entire book but it was fascinating to understand what I kind of knew from the feel of cooking to a scientific oh this is why this works kind of way. Delicious recipes too.
 
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E.J | 1 other review | Apr 3, 2013 |
This is one of my absolute favorite cookbooks, especially in the colder months when all you want is to have something hot simmering on the stove or in the oven. Braises just scream "comfort food" to me, and almost every culture has braised dishes in their cuisine. There's great international representation here - Chinese red-cooked pork belly, French coq au vin, Vietnamese braised scallops, Italian ragus, Moroccan tagines, German sauerbraten, Mexican bisteces rancheros, Hungarian cabbage rolls, American pot roast... the list just goes on.

I've made a number of recipes from this book and so far everything has been fantastic. I won't be satisfied, though, until I cook everything in it. Here's a list of what I've tried:

Escarole Braised with Cannellini Beans (p. 53) - 4 stars - this was a great simple side dish, and the red pepper flakes add a nice kick.

Creamy Braised Brussels Sprouts (p.65) - 5 stars - I love brussels sprouts, and adding cream just makes anything better. This was really quick too.

Braised Leeks with Bacon & Thyme (p. 86) - 5 stars - Soooo good. I had hoped to have some leftovers to make the tart variation on the next page, but we ate them all. Next time I'll have to make a quadruple recipe, seriously.

Braised Halibut Steaks with Creamy Leeks (p. 99) - 4.5 stars - I made this with salmon steaks instead of halibut, but it was still great. Very rich, though.

Short Ribs Braised in Porter Ale with Maple-Rosemary Glaze (p. 247) - 5 stars - Perfect balance between sweet and savory, and the meat just fell off the bone.

Braised Pork Chops & Creamy Cabbage (p. 339) - 4 stars - The first thing I ever made from this book! Quite heavy, but really good.


There are dozens more recipes in here I'm dying to try, so I'll do my best to keep this review updated.
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agirlnamedfury | 6 other reviews | Mar 30, 2013 |

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