Penned by star Chef Daniel Boulud and notable food writer Melissa Clark, this collection of recipes is devoted to the one-pot meal. One of the original “low and slow” methods, braising can incorporate flavors from around the world, so expect recipes that evoke Thailand, Italy, Lebanon, Russia, and more.
This article originally appeared in Sous-Vide magazine’s Spring/Summer 2016 issue.
More Recommended BooksVIEW ALL BOOKS
Under Pressure: Cooking Sous Vide
$75.00
Thomas Keller's 295-page tome on the intricacies of sous vide is nothing short of a work of art....
Sous Vide
$35
Hugh Acheson once again celebrates the art of the slow-cooked meal in this guide to cooking sous vide....
The Photography of Modernist Cuisine
$120.00
Nathan Myhrvold’s photography tome showcases the marriage of food and science in breathtaking color....
