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Tagbraising

Includes: braising, Braising

Translations: Schmoren, Braseado, Braiser, Brasato, Smoren, Duszenie, Тушение, Bräsera

Tagged Works

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All About Braising: The Art of Uncomplicated Cooking by Molly Stevens (31 times)
Cooked: A Natural History of Transformation by Michael Pollan (7 times)
Braise: A Journey Through International Cuisine by Daniel Boulud (7 times)
Bones: Recipes, History, and Lore by Jennifer McLagan (4 times)
Slow Fires: Mastering New Ways to Braise, Roast, and Grill by Justin Smillie (3 times)
Real Stew: 300 Recipes for Authentic Home-Cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaise, Stroganoff, Goulash, Chowder, and Much More by Clifford A. Wright (3 times)
How to Braise Everything: Classic, Modern, and Global Dishes Using a Time-Honored Technique by America's Test Kitchen (2 times)
Sunday Roasts: A Year's Worth of Mouthwatering Roasts, from Old-Fashioned Pot Roasts to Glorious Turkeys, and Legs of Lamb by Betty Rosbottom (2 times)
Falling Off the Bone by Jean Anderson (2 times)
Meat: A Kitchen Education by James Peterson (2 times)
Braises and Stews: Everyday Slow-Cooked Recipes by Tori Ritchie (2 times)
The Best Slow and Easy Recipes: More Than 250 Foolproof, Flavor-Packed Roasts, Stews, Braises, Sides, and Desserts That Let the Oven Do the Work (Best Recipe Classics) by Cook's Illustrated (1 times)
Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook by Michael Ruhlman (1 times)
Done.: A Cook's Guide to Knowing When Food Is Perfectly Cooked by James Peterson (1 times)
Low and Slow: The Art and Technique of Braising, BBQ, and Slow Roasting by The Culinary Institute of America (1 times)
The Best One-Dish Suppers (The Best Recipes) by Cook's Illustrated (1 times)
Fast, Fresh, & Green by Susie Middleton (1 times)
Slow-Cooked Comfort: Soul-Satisfying Stews, Casseroles, and Braises for Every Season by Lydie Marshall (1 times)
Casseroles: Comfort Food at Its Best by Tessa Bramley (1 times)
The epicure's book of steak and beef dishes by Marguerite Patten (1 times)
Braten und Schmoren im Römertopf by Eva Exner (1 times)
Italian: Slow and Savory by Joyce Goldstein (1 times)
The steak book by Arthur Hawkins (1 times)
Variety Meats (The Good Cook) by Editors of Time-Life Books (1 times)
Tom Valenti's Soups, Stews, and One-Pot Meals: 125 Home Recipes from the Chef-Owner of New York City's Ouest and 'Cesca by Tom Valenti (1 times)

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Cook's Illustrated Magazine Best Recipe Series

Time-Life: The Good Cook

Time-Life: Die Kunst des Kochens

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