Molly Stevens’ All About Braising
I don’t buy many cookbooks these days. The receipes are all the same and the writing is very functional, with little personality. They feel like product rather than art. I don’t have any problem with someone making a living, but that doesn’t mean I have to buy them. All About Braising is different.
I recently received a copy of All About Braising. I know Molly Stevens’ work from Fine Cooking magazine and I like her style a lot. She is clear and direct and speaks to the reader with the voice of someone who knows the subject. The recipes are filled with the details that come from experience, like your older sister hanging over your shoulder showing you how she cooks. Stevens explains the technique of braising clearly and goes on to cover receipes from Asia, Europe and the Americas that range through all manner of ingredients, from vegetables to beef, lamb, pork, and poultry. If you like reading cookbooks, you’ll like this one.
I gave a copy to my daughter-in-law who has already cooked a number of Molly’s recipes. Katie has a new kitchen and, after months of microwaved food and pizza, has jumped back into cooking. She loves the book and the recipes have all turned out well for her as well as for me. This one isn’t like the Austrian self-sharpening razors–it’s worth it.