Tag braising
Tagged Works
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- All About Braising: The Art of Uncomplicated Cooking by Molly Stevens
- Braise: A Journey Through International Cuisine by Daniel Boulud
- Cooked: A Natural History of Transformation by Michael Pollan
- Bones: Recipes, History, and Lore by Jennifer McLagan
- Slow Fires: Mastering New Ways to Braise, Roast, and Grill by Justin Smillie
- Falling Off the Bone by Jean Anderson
- Real Stew: 300 Recipes for Authentic Home-Cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaise, Stroganoff, Goulash, Chowder, and Much More by Clifford A. Wright
- How to Braise Everything: Classic, Modern, and Global Dishes Using a Time-Honored Technique by America's Test Kitchen
- Sunday Roasts: A Year's Worth of Mouthwatering Roasts, from Old-Fashioned Pot Roasts to Glorious Turkeys, and Legs of Lamb by Betty Rosbottom
- Meat: A Kitchen Education by James Peterson
- Braises and Stews: Everyday Slow-Cooked Recipes by Tori Ritchie
- Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook (Ruhlman's How to..., 2) by Michael Ruhlman
- Done.: A Cook's Guide to Knowing When Food Is Perfectly Cooked by James Peterson
- Low and Slow: The Art and Technique of Braising, BBQ, and Slow Roasting by The Culinary Institute of America
- The Best One-Dish Suppers (The Best Recipes) by Cook's Illustrated
- Fast, Fresh, & Green by Susie Middleton
- Best Slow and Easy Recipes: More than 250 Foolproof, Flavor-Packed Roasts, Stews, and Braises that let the Oven Do the Work (Best Recipe Classics) by Cook's Illustrated
- Slow-Cooked Comfort: Soul-Satisfying Stews, Casseroles, and Braises for Every Season by Lydie Marshall
- Casseroles: Comfort Food at Its Best by Tessa Bramley
- The epicure's book of steak and beef dishes by Marguerite Patten
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Related Series
Aliases and Translations
Includes: braising, Braising
Translations: Schmoren, Braseado, Braiser, Brasato, Smoren, Duszenie, Тушение, Bräsera
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