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by Adrienne Petterson © 2007     About Me

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Braise - A Journey Through International Cuisine
by Daniel Boulud and Melissa Clark
HarperCollins
ISBN 0-06-056171-8
Published November 2006 - Hardcover - 228 pages - $32.50

Braise.  Just saying the word conjures up delicious kitchen sounds and smells.  And, my favorite, one-pot meals.  Award-winning international chef, Daniel Boulud, born in France, has come up with this exciting book which is a culinary culmination of dishes and influences from all around the world.  With a few restaurants to run, it's amazing Chef Daniel has the energy and inspiration to put together another book.  In this book we're treated to Meat, Poultry, and Rabbit; Fish and Seafood; Vegetables and Beans, and Fruit and other Desserts.  Braise, or slow cook, is a tender and loving way to prepare (not to mention convenient) a family meal, and we have many varieties to choose from in this book.  I found these hearty dishes tempting: Beer-Braised Pork Shank with Cumin and Chayote; Lamb Shoulder à la Gardiane (Braised Lamb Shoulder with Potato and Fennel); Lamb Shanks Rogan Josh (one of my all-time favorite foods), and Bananas with Nutmeg, Honey, and Coconut Crumble (sounds exotic).  Chef Daniel explains the braising technique and passes on very useful information about this way of cooking.  He also gives web addresses and/or telephone numbers for the more exotic and not-so-easy-to-come-by ingredients, at the back of the book.  I'd love to visit his New York restaurants, DANIEL, DB Bistro Moderne, and Café Boulud.  He also has restaurants in Palm Beach and Las Vegas.  No nutritional guides.  Partially illustrated.  Visit Chef Daniel at his website at www.danielnyc.com.  See my review of Chef Daniel's book, Café Boulud Cookbook.
Conclusion - Mouthwatering recipes from the master.

book cover


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