How to Braise Everything

This is a modern master class on the art of braising, with 225 foolproof recipes that unlock deep flavors in meat, poultry, seafood, and even vegetables. An introductory section covers everything: parsing protein cuts, distinguishing wet braises from dry braises (cooking "en cocotte"), preparing your ingredients for success, our favorite Dutch ovens—a braising essential—and other tools.

Cooks of all levels will learn the ins and outs of braising. Without the constant flipping required of searing, the frequent temperature checks of roasting, or the mess of frying, it’s a nearly hands-off cooking method, save for a bit of prep. We teach practical, transferable techniques such as how to tie a roast or how to properly trim artichokes before braising. Learn that you can brown meat just by letting it cook uncovered, and discover that you can use powdered gelatin to contribute body to a sauce when using boneless cuts.

Often protein, vegetables, and starch, plus a sauce that creates and thickens itself through the cooking process emerge from the skillet, baking dish, or Dutch oven.

You can braise more than you might think—even delicate vegetables. If you can braise it there’s a chapter for it: Beef, Lamb and Veal, Pork, Poultry, Seafood, Vegetarian Mains, Beans, and Vegetable Sides.

Explore international cuisines and modern flavors, turning out whole roasts, vibrant chilis, elegant meals for a dinner party, or vegetarian entrées everyone will love