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.

Braising, by definition, is a cooking technique where a food is browned, then slowly cooked in a small amount of liquid for a long period of time. The method is often praised for the flavorful and tender meats and vegetables that it produce and while it is used year round, it is a fall and winter favorite because during cooler months a little extra heat in the kitchen is often welcomed. All About Braising: The Art of Uncomplicated Cooking is a book that is purely dedicated to the technique and is a great place to start looking for guidance or ideas when approaching it.

The 120 or so recipes range from basic chicken and beef dishes, which you have probably eaten or cooked on numerous occasions, to slightly less common ones, such as Vietnamese Braised Scallops. There are even recipes that are not meat-centric, including the Simplest Potato & Leeks Braise. All are easily achievable by the average home cook and once you have the technique down, you will confidently be able to braise a roast on your own. The author offers sound advice on all the ins-and-outs of braising, as well as on choosing ingredients and her overall cooking philosophy, which seems to be something along the lines of: cook often and cook for people you care about. The best part is that because braising takes little active time, you 'll have time to spend with whoever you are cooking for as you cook.

You leave the house in the dark. You come home in the dark. It's winter, and you yearn for a lovingly-cooked meal. Why not have it ready when you get home? Why not fill your house with the rustic aromas of slow cookery?

But I have a job, or, at least a life, I can hear you murmuring to yourself, shaking your head. I don't have a personal chef. I'll just throw a Lean Cuisine in the oven.

No! Stop! Put away that freezer meal. Freezers are for summer, when you eat ice cream and whir up smoothies with fresh fruit and yogurt. Winter is for slow cookers, for Crock-Pots and baking at low, low heat and, oh, the bountiful braise. Monday, January 23, we'll be celebrating all that is slow - all our recipes will cook at low heats for several hours. Nearly all of them can be mixed early in your day and set cooking, and the flavors will combine throughout the afternoon as the dish gets more, and more, and more tender, until it is meltingly delectable, until it sings on your tongue.

Classic slow-cooked meals were invented long before the Crock-Pot trademark was ever registered. Dishes like cassoulet and baked beans and Beef Bourguignonne hearken from centuries ago. Once, everything was cooked slow. We honor our culinary heritage. We long for food that has nothing "fast" about it.