All About Braising: The Art of Uncomplicated Cooking (Molly Stevens)

From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish.

• a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables, and the right pots,
• 125 reliable, easy-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises,
• planning tips to highlight the fact that braised foods taste just as good, if not even better, as leftovers,
• a variety of enlightened wine suggestions for any size pocketbook with each recipe.