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Slow and steady.
In his newest book, Michael Ruhlman sheds light on the misunderstood world of braising. “It's a kind of alchemy, taking something tough and inedible to tender and succulent," he explained to us when the book was first released. Now that it’s the season of slow-cooking, we’re ready to dive into the topic oven mitts-first.
Most of the dishes are meaty (think lamb shanks, chicken thighs—after all, this is a technique that was devised for tenderizing tough cuts), but unexpected standouts like Braised Fennel have us thinking that every cook might have something to learn from its pages. Each book is signed by Ruhlman, on a bookplate.
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In his newest book, Michael Ruhlman sheds light on the misunderstood world of braising. “It's a kind of alchemy, taking something tough and inedible to tender and succulent," he explained to us when the book was first released. Now that it’s the season of slow-cooking, we’re ready to dive into the topic oven mitts-first.
Most of the dishes are meaty (think lamb shanks, chicken thighs—after all, this is a technique that was devised for tenderizing tough cuts), but unexpected standouts like Braised Fennel have us thinking that every cook might have something to learn from its pages. Each book is signed by Ruhlman, on a bookplate.