Spoiler alert! Spoiler alert!
Braising is a technique of cooking meats and vegetables in liquid, over low heat, for a very long time. This type of cooking tends to result in exceptionally tender food and a rich flavor, as every spice that is added to the broth infuses into the meat and the meat's flavors will infuse into the vegetables. The technique, although it may differ slightly from culture to culture, is used in just about every cuisine in the world, meaning that the applications are virtually limitless, and Daniel Boulud's new cookbook, Braise: A Journey Through International Cuisine, aims to introduce readers to more than a few ideas, new and old. You'll find flavors from Thailand to France to Mexico, and many recipes are accompanied with outstanding photos to give you a hint as to what you're in for - although you're not going to get the full experience until you lift the lid of your own dutch oven and smell the aromas yourself.
The book has about 100 recipes using seafood, vegetables and meats, including Sea Scallops with Salsify, Shiitake Mushrooms and White Miso, Chicken Basquaise with Artichokes and Pork Shoulder with Guinness, Dried Cherries, and Sweet Potatoes.
The James Beard Foundation has just announced their
nominees for the 2006 James Beard Foundation Awards. The awards are the most prestigious in the industry and honor the
top culinary professionals in every category, from journalists to cookbooks to chefs. There are 62 awards in all this
year. Nominees include:
Best General Cookbooks
Internet writing on Restaurant, Food, Beverage or Nutrition
Best Internet Website for Food
Continue reading 2006 James Beard Foundation Awards nominees announced!
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