The Braiser Cookbook Is Now Available!


Greetings. I’m so happy to announce that my new cookbook has been published on Amazon.com as a Kindle e-Book.

It’s called The Braiser Cookbook: 22 irresistible recipes created just for your braiser-great for Le Creuset, Lodge, All-Clad, Staub, Tromantina, and all other braiser pans.

And remember, you don’t have to own a Kindle to read e-books. You can download a free Kindle reading app here: Amazon.com – Read eBooks using the FREE Kindle Reading App on Most Devices

And no, you don’t need to have a braiser to cook these great braises. A heavy skillet with a tight-fitting lid will work, as will a Dutch oven with a tight-fitting lid. Just be sure that the pan and lid are ovenproof if the recipe calls for cooking the dish in the oven

So, what’s in this beautiful book? My co-author Richard Swearinger (former Senior Food Editor of Better Homes and Gardens Magazine) and I have compiled:

Braised Sage-Honey Pork Chops from The Braiser Cookbook

• Twenty main-dish recipes created just for the braiser.
• Two side-dish recipes that braise beautifully
• Four amazing side dishes that aren’t braised, but that are perfect for rounding out the menu.
• Twenty gorgeous and inspiring photographs of the finished recipes

You’ll also find tons of information on braising and using your braiser, including:

• Choosing a braiser
• Tips for great braising
• Adapting other recipes to your braiser
• Rounding out the menu
• Substituting other pans for your braiser

Here’s a taste of some of the recipes we’ve included:

Chicken with Brown Rice and Mushrooms (It’s a great weeknight one-dish meal from your braiser.)

 

 

 

 

 

 

 

 

 

 

Beef Plat Unique (one-dish meal) with Coriander, Cumin, Carrots, and Potatoes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Comté Rice: A beautiful go-with to braised meats.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Want more? Here’s the entire list of recipes:

CHICKEN

• Vermouth-Braised Chicken with Garlic, Onions, Red Pepper, and Paprika
• Chicken with 40 Cloves of Garlic
• Chicken with Mushrooms and Chervil Sauce
• Chicken Cooked in a Nest of Thyme
• Braised Chicken with Sweet Potatoes, Shallots, and Rosemary
• Braised Chicken with Green Olives and Citrus
• Chicken and Brown Rice and Mushrooms

PORK

• Braised Country-Style Pork Ribs “Agrodolce”
• Braised Sage-Honey-Mustard Pork Chops
• Pork Meat Balls with Dijon Cream Sauce
• Braised Pork with Cream Sauce
• Quick Beer-Braised Pork with Butternut Squash and Cremini Mushrooms
• Braised Pork Shoulder with Caramelized Onion Sauce
• Wine-Braised Pork with Cream Sauce

BEEF

• Boneless Short Ribs Bourguignon
• Braised Bottom Round Roast with French Onion Gravy
• Beef Plat Unique with Coriander and Cardamom
• Flemish Beef Carbonnade

OTHER MEATS

• Lamb Blade Steaks with Mustard, Herbs de Provence, and Wine
• Salmon on a Bed of Creamy Cabbage

SIDES

• Braised Root Vegetables
• Farro Pilaf with Date and Walnuts
• Comté Cheese Risotto
• Round Potatoes with Bacon and Parsley
• Noodles with Fines Herbes
• Baked Cabbage with Bacon, and Apples

So far, this book has 15 ratings, with an average of 4.5 stars out of five stars. To find out more, click on this icon:

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