by Tori Ritchie
Remember those tantalizing smells coming from Grandma's kitchen as she made her treasured, slow-cooked meals? Braises and Stews brings modern convenience and style to good old-fashioned comfort food.
Organized by main ingredient, this handy cookbook dishes up the secrets for making such savory one-pot meals as Classic Pot Roast or Pub Short Ribs. Lighter fare like Coq au Vin prepared with white wine or a Roman-inspired Spring Stew of Favas, Artichokes, and Fresh Peas will appeal to those with smaller appetites.
With color photographs to guide your creations and a recipe pairing chart to make it easy to decide what accompaniments to choose, this book will let you make fun and delicious no-fret meals!
Tori Ritchie is a San Francisco-based food writer and host of CBS's Five-Minute Cooking School.
New York photographer Ben Fink's work has appeared in Saveur, Food & Wine, and Bon Appétit magazines.
This page created February 2008
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