by Molly Stevens

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Review

Braising, the art of cooking foods with both dry and moist methods resulting in melt in your mouth amazingness. Often used to tenderize tougher cuts of meat, but for me the stand out recipe in this book was the "World's Best Braised Cabbage ", cabbage, carrots, onions, olive oil and chicken stock or water transforms and elevates the lowly cabbage to a work of art. YUM. What are you waiting for get to braising!

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