The Cook's book -Jill Norman- Techniques, tips and recipes from various
Master Chefs

All About Braising - Molly Stevens - The art of Braising

Started to read Molly's book...had to stop as it was making me hungry.
So I started The Cook's Book...even made me more hungry.

--
-Alan

On Wed, 22 Feb 2006 21:52:58 GMT, Mr Libido Incognito
wrote:

All About Braising - Molly Stevens - The art of Braising

So, whatch gonna make first?

I love the braised cabbage. And the Chicken Goan.

Here is the thread from eGullet, about cooking from that book, and
some of the winners from it as well.

http://forums.egullet.org/index.php?showtopic=62220

Christine

Christine Dabney wrote on 22 Feb 2006 in rec.food.cooking

On Wed, 22 Feb 2006 21:52:58 GMT, Mr Libido Incognito
wrote:

All About Braising - Molly Stevens - The art of Braising

So, whatch gonna make first?

I love the braised cabbage. And the Chicken Goan.

Here is the thread from eGullet, about cooking from that book, and
some of the winners from it as well.

http://forums.egullet.org/index.php?showtopic=62220

Christine


I have another cooking book....A Chinese Casserole book...Cooking in Clay
or some such is it's name. (Had it for a while)

I might just apply some of her french style ideas/concepts to a recipe in
the chinese book.

Failing that the 5 spice baby back ribs in Molly's book look nice.

The making of foams in the Cook's Book intrigues me though so I might try
that as an starter... the Mango Raspberry and Yogurt Foam looks real
nice...Just need to buy a CO2 injector I believe it is.


It is low carb too. Kinda except for the raspberries,yogurt and
mangoes...Oh well, another treat/award for meeting a fixed weight loss
goal later this year.

--
-Alan