This is one of my absolute favorite cookbooks, especially in the colder months when all you want is to have something hot simmering on the stove or in the oven. Braises just scream "comfort food" to me, and almost every culture has braised dishes in their cuisine. There's great international representation here - Chinese red-cooked pork belly, French coq au vin, Vietnamese braised scallops, Italian ragus, Moroccan tagines, German sauerbraten, Mexican bisteces rancheros, Hungarian cabbage rolls, American pot roast... the list just goes on.
I've made a number of recipes from this book and so far everything has been fantastic. I won't be satisfied, though, until I cook everything in it. Here's a list of what I've tried:Escarole Braised with Cannellini Beans (p. 53)
- 4 stars - this was a great simple side dish, and the red pepper flakes add a nice kick.Creamy Braised Brussels Sprouts (p.65)
- 5 stars - I love brussels sprouts, and adding cream just makes anything better. This was really quick too.Braised Leeks with Bacon & Thyme (p. 86)
- 5 stars - Soooo good. I had hoped to have some leftovers to make the tart variation on the next page, but we ate them all. Next time I'll have to make a quadruple recipe, seriously.Braised Halibut Steaks with Creamy Leeks (p. 99)
- 4.5 stars - I made this with salmon steaks instead of halibut, but it was still great. Very rich, though.Short Ribs Braised in Porter Ale with Maple-Rosemary Glaze (p. 247)
- 5 stars - Perfect balance between sweet and savory, and the meat just fell off the bone.Braised Pork Chops & Creamy Cabbage (p. 339)
- 4 stars - The first thing I ever made from this book! Quite heavy, but really good.
There are dozens more recipes in here I'm dying to try, so I'll do my best to keep this review updated.