>>> BlackFriday All About Braising: The Art of Uncomplicated Cooking
This is one of the best cookbooks I've ever had. My collection is now up to about 300 cookbooks and this one ranks right up at the top. The organization is fantastic. In terms of usability it is also excellent. Each recipe has the hours it will take to cook along with the serving size right in front. The directions could not be any clearer. The recipe chapters are organized by food type - vegetables seafood poultry and game beef veal pork lamb.
The recipes are easy. The author explains not only how but why each step is taken. The recipes we've tried have turned out GREAT and our guests have been very impressed with the dinners we've served from this book.
I especially appreciated the explanations of the different types of cookware at the beginning of the book. A lot of topics I had questions about she answers -- types of meat cuts braising vs. crock pot/slow cookers (she has about the same opinion of slow cookers as my Mom who is another great cook - that it can be easy but generally has inferior results) and she has a nice resource section for purchasing items. I also liked the wine suggestions.
The photography is beautiful. This is a good book for both beginners and experienced cooks because it explains things in great detail and has the standard favorite recipes but it also has a great selection of more unusual recipes that I've not seen in other cookbooks.
I'll be giving lots of these as gifts at Christmas.
