In Praise of Braise
In Praise of Braise: "When done with the proper liquids (stocks or wine) and the right aromatics (root vegetables and herbs), braising carries more flavor than boiling or stewing and doesn't dry out or burn food the way roasting can." Good short history of braising plus four recipes; I especially liked the Braised Guinness Stout Short Ribs and Anthony Bourdain's Coq Au Vin.
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