I love to braise. I love everything about the technique: The smells that waif through the house, the complex flavors that can result from (fairly) minimal ingredients and effort. The dawdle of the cooking process. Give me a free afternoon, and my top choice of cooking style will be a braise.
I saw this book coming, and I had to have it. I pre-ordered it and waited impatiently. I have done that before with other cook books, but never for an ATK book. This has been an exception, and oh! What a wonderful exception—ah, I mean book--this is! I just wish it had come out last Fall rather than coming now as we roll into Spring. But I have it in my hands now, and I will over-use it until my love of grilling overwhelms me.
I need to confess this, considering that I’ve just said that I love braises and braising: Except for a few long-time treasured recipes that I know by heart, most of my past braises have lacked—let me call it—“finesse”. Maybe I would get lucky and what all I tossed into my braise would result in something spectacular. But more often, the main ingredient ended up too well done, or maybe too tough, or maybe the pieces were cut too small and it all fell apart, almost disintegrating. Or, maybe the sauce was underwhelming, or the flavor too over-the-top, too overwhelming. Or it was just missing something, (which I usually fixed by adding a touch of vinegar, a sweet something, or a bouillon cube, and then it ended up tasting too much like the last braise I concocted.)
**So, this book is becoming indispensable to me: It gives me spot-on, detailed information that make my braises turn out perfectly. (Usually I balk at the specifics that ATK recipes “lecture” me about, (know what I mean?), but in this book I embrace those specifics. I now have tricks and tips. I have info to pair the right cut of meat; with the right weight, thickness, or cube size; with the proper amount of liquid; with the optimal sequence for adding ingredients, and the proper cooking temperature and time.**
I think my braising technique developed decades ago, after I bought my first Crock Pot. Then I got my first Dutch oven. Then I got into braising, and I thought the technique was simply cooking with a minimum of liquid, under a cover, and I “concocted” the ingredient mix. I, think I basically shuffled my slow-cooker mentality over to my braises. Now, if my experience sounds familiar, you will greatly appreciate this book from ATK.
Here is one of the Radical Ideas I mention in the title to my review. I expect Rancho Gordo’s Steve Sando will come to attention at this one: Brine your dry beans before cooking. (Sorry, can’t confirm or deny that advice. I’m either hesitant to ruin a bag of great beans, or find out that my own personal technique is not the perfection I thought it was. I will say that ATK’s advice does not discuss the age of the beans they use, or where they get their beans from, and they do not call out heirloom beans.
Another Radical Idea: Mentioned early-on in a discussion of the reasoning behind browning/searing ingredients: Searing meats does NOT seal in juices. Browning does create more flavor. I’m still mulling that over. But mentioning some of the radical ideas does suggest to you that there is plenty of information to savor here—whether you swallow it or eventually spit it out does not negate the savor.
This book has so many fabulous recipes in it—using familiar ingredients that are easy to find—that it may very well earn a permanent place on your kitchen counter. (My book is actually firmly ensconced next to the drink coaster on the table next to my reading chair.) If you planned on making a few braises a week, you could cook from this book for years to come, and not do the same one twice.
There are so many great recipes in here that one of your problems will be deciding which to try first. I am particularly happy with the abundance of pork recipes. (Which pork cuts, which pork chops work best?) And there are so many chicken (mostly thigh) recipes, you won’t know where to start. There are plenty of beef recipes, bean recipes, seafood recipes and vegetable recipes. (I’m determined to find a 4 pound octopus, but not having any luck….) There are some lamb and veal dishes, too. What’s missing? No recipes for turkey or duck thighs, no recipes for offal or “overlooked” cuts continue to be overlooked in this book.
Definitely take a browse through the “Look Inside” feature on this product page. It will provide much insight. As always, this is another ATK book that has clear instructions, detailed ingredient lists, plenty of pictures (both how-to and completed dishes), equipment recommendations and a great index. This book also contains 6 pages of charts detailing the nutritional information for all of the included recipes. It’s a good-sized, hard-bound book that looks like it will stand the test of time. I highly recommend this ATK book. In my opinion, it’s the best one they’ve ever put together.
Let me know, by commenting below, what you think of those “Radical Ideas” I mentioned above. I’m curious!
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From the Publisher
Why braise?
Tender meat. One-pot meals. Hands-off cooking.
Chicken Vesuvio
Braising Gear
When braising meat in the test kitchen, we almost always reach for our trusty Dutch oven. The sturdy, roomy pot conducts heat well, so the meat gets a good sear. It’s also outfitted with a tight-fitting lid.
Let's Braise
Braise the roof!
Braising is a pillar of cuisines around the world but is not quite as familiar in the United States. That’s changing as more home cooks discover how steady, moderate heat can coax the best flavor out of meat, poultry, seafood, and even vegetables. With braising, the raw, often-tough ingredients go into the pan and emerge tender and with a luscious sauce. How to Braise Everything is the definitive guide to braising quick weeknight meals and laid-back weekend feasts.
A look in the braising pot:
- Aromatics: Braises benefit from a base of aromatic flavor for complexity. Common Examples: Onion, carrot, celery, bell pepper, garlic, shallot, ginger, chiles, hardy herbs
- Beefy Boosters: Umami-rich ingredients increase the perception of meatiness. Common Examples: Tomato paste, anchovies, soy sauce, mushrooms, parmesan cheese rind
- Liquid: The braising liquid coaxes out and transfers flavors. Common Examples: Chicken broth, beef broth, wine, canned tomatoes, bottled clam juice
- Main Event: All these ingredients come together to braise something. Common Examples: Beef, pork, lamb, sausages, poultry, fish and shellfish, beans, legumes, vegetables
- Finishing Touches: Use a bright flavor touch at the end to provide textural contrast. Common Examples: Fresh herbs, lemon juice, vinegar, nuts, gremolata, rouille or chutney
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French-Style Pot RoastThis elegant dish traditionally calls for marinating the beef in red wine before cooking and adding collagen-rich veal and pork parts for body. We found easier, quicker ways to generate the same flavor and texture with fewer steps and ingredients. We recommend a medium-bodied, fruity red wine, such as Côtes du Rhône or Pinot Noir, for this recipe. |
Southern-Styled Smothered ChickenSince chicken is relatively mild in flavor, most chicken dishes taste like whatever else is in the dish rather than the chicken itself. Smothered chicken is designed to coax out as much chicken flavor as possible and then bolster it with supporting—not distracting—ingredients, in this case garlic and dried sage. A splash of cider vinegar brightens the sauce just before serving. |
Spanish Shellfish Stew (Zarzuela)Chock-full of shellfish like lobsters, clams, and mussels, this tomato-based stew is seasoned with saffron and paprika and thickened with a picada, a flavorful mixture of ground almonds, bread crumbs, and olive oil. The shellfish release their rich liquors into the pot as they cook to provide the broth with clean, fresh seafood flavor. |
Leg of Lamb en Cocotte with Garlic and RosemaryFall-apart meat is great, but a roast cut into tender slices is also desirable—and you can get it with braising if you use the en cocotte method. No liquid is added to the pot here; instead, the flavorful lamb cooks in its own juices. Since the meat’s gamey flavor comes mostly from the fat, trim as much as possible before browning the roast then braise the lamb with sprigs of rosemary and a handful of sliced garlic cloves. In just an hour you’ll have a simple, beautifully flavored main. |
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Reviews with images
Easily Laid Out Recipes, Very Well Written Cookbook - Great to Add to your Cookbook Collection
The America’s Test Kitchen How to Braise Everything cookbook is a fantastic cookbook for anyone who is interested in using the braising technique to cook foods. Braising is a French cooking technique that utilizes both wet and dry heat to prepare foods - foods are typically fried or sautéed at a high temperature then finished in a covered pot at a lower temperature then stewed in some liquid. This book covers the methods on how to prepare beef, lamb, veal, pork, poultry, seafoods, vegetarian mains, beans, and vegetable side dishes utilizing the braising methods. The recipes are easy to follow, well written, and utilize mostly ingredients that are easy to find. Each recipe includes a “why this recipe works” paragraph which covers what the recipe is, why they used the braising technique, and changes they made to the “traditional recipe”. Each recipe also includes drool worthy photographs so you should be able to get a good idea of what the recipe should look like.At the beginning of the book, there are some quick information regarding braising including what’s typically included in a braised meal, whether it’s better to braise on a stovetop vs an oven, timing of braise, and how to make dishes ahead to serve later. There is also information on cuts of meat and how to prepare them for braising (beef, lamb, pork, veal, shellfish, fish), as well as how to prepare beans for cooking and how to choose potatoes best suited for braising. The book is broken up into eight sections pertaining to beef, lamb and veal, pork, poultry, seafoods, vegetarian mains, beans, and vegetable side dishes. Each section is headed with a table of contents so you can easily find a recipe based on the meat or vegetable you’d like. There’s also a small section at the beginning of the book which include quick recipes on sides such as rice, noodles, pilaf, cous cous, and other sides to be served with the braised main dishes. Overall, I found this recipe book to be highly informative, easily laid out, and covered virtually all I’d need to know about braising. The ATK cookbooks are great for both beginning and seasoned cooks to use, and the recipes taste great once completed. This would be a great gift for any foodie.
Top reviews from the United States
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This book will help you finesse, perfect your braising techniques; give you a few radical ideas, too
Reviewed in the United States on February 16, 2019Reviewed in the United States on March 8, 2019
Reviewed in the United States on May 19, 2020
Top reviews from other countries
Dave MacDonald
It's from Cooks Illlustrated and that says it all
Reviewed in Canada on April 2, 2024Amazon Customer
Muito numa em área com pouca bibligrafia.
Reviewed in Brazil on November 2, 2019David Little
Looks promising..itching to try some of the recipes.
Reviewed in Canada on November 25, 2019