Braised

Bol

Master the art of braising with the friendly assistance and mouthwatering recipes of Jenny Goycochea, creator of So Much Food. Minimum Effort, Maximum Flavour. Chef and Cutthroat Kitchen winner Jenny Goycochea-Marker showcases the easy art of braising—a low-and-slow technique known for effortlessly creating incredible flavors and textures. With a little wine and a little time, anyone can make nuanced, melt-in-your-mouth meals. With this collection of 60 innovative braises, you'll savor gourmet, tender dishes like: Beef Ragu with Pappardelle, Coq au Vin, Prosecco Shrimp Scampi, Cold Brew Braised Barbacoa, Chorizo & White Wine Braised Clams, Pork Pozole Verde, Lazy Duck Leg Cassoulet, Beer-Braised Lamb Tacos, Pork Belly Banh Mi Sandwiches, Mushroom & Lentil Bourguignon Perfect for beginners or home cooks looking to level up their dinners, braising guarantees layered flavor and a fall-off-the-bone bite. Let your oven do the work and enjoy impressive meals every day of the week!

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Pagina's: 160, Paperback, Page Street Publishing Co.