Braise: A Journey Through International Cuisine

In BRAISE, superstar chef Daniel Boulud and renowned food writer Melissa Clark collect the world's best braised dishes. Braising uses a "moist heat" technique, in which food and a small amount of liquid are placed in a closed container and cooked over a long period of time. A successful braise mingles the flavours of the food and the liquid, and results in rich, aromatic flavors.

With inspiring recipes for all kinds of braises-from meat to fish to vegetables-from around the globe, including Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, Bouland brings the world of braising home with welcome simplicity and intense flavor. Whether he's whipping up the familiar (Pot Roast) for a family dinner or preparing the exotic (Quiabebe from Brazil) for entertaining, Boulud's expert guidance and easy-to-follow recipes written in Clark's clear and inviting style offer dishes full of variety and unparalled flavor. BRAISE will please cooks of every skill level and satisfy even the most discriminating palate