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Braises and Stews: Everyday Slow-Cooked Recipes Kindle Edition

by Tori Ritchie (Author), Ben Fink (Photographer) Format: Kindle Edition
4.4 4.4 out of 5 stars 66 ratings
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Enjoy the satisfying flavors of slow-cooked comfort food with this easy-to-use volume brimming with delicious, traditional recipes.

Remember those tantalizing smells coming from Grandma’s kitchen as she made her treasured, slow-cooked meals? Braises and Stews brings modern convenience and style to good old-fashioned comfort food.

Organized by main ingredient, this handy cookbook dishes up the secrets for making such savory one-pot meals as Classic Pot Roast or Pub Short Ribs. Lighter fare like Coq au Vin prepared with white wine or a Roman-inspired Spring Stew of Favas, Artichokes, and Fresh Peas will appeal to those with smaller appetites. Why stew over dinner when there are so many tasty options to throw in the pot?
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  1. Print length
    210 pages
  2. Language
    English
  3. Sticky notes
    On Kindle Scribe
  4. Publisher
    Chronicle Books LLC
  5. Publication date
    October 26, 2012
  6. Reading age
    13 years and up
  7. Grade level
    8 and up
  8. File size
    18118 KB
  9. Page Flip
    Enabled
  10. Word Wise
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  11. Enhanced typesetting
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  12. See all details
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Editorial Reviews

About the Author

Tori Ritchie is a San Francisco-based food writer and host of CBS's Five-Minute Cooking School.

New York photographer Ben Fink's work has appeared in Saveur, Food & Wine, and Bon Appétit magazines.

Product details

  • ASIN ‏ : ‎ B00A6BDWOY
  • Publisher ‏ : ‎ Chronicle Books LLC (October 26, 2012)
  • Publication date ‏ : ‎ October 26, 2012
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 18118 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Enabled
  • Sticky notes ‏ : ‎ On Kindle Scribe
  • Print length ‏ : ‎ 210 pages
  • Customer Reviews:
    4.4 4.4 out of 5 stars 66 ratings

About the author

Follow authors to get new release updates, plus improved recommendations.
Tori Ritchie

Tori Ritchie

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Tori Ritchie was born, raised, and still lives in San Francisco, where she's been writing about food and teaching cooking for over 30 years. She hosted "The Five-Minute Cooking School" on CBS The Early Show and before that, traveled the country filming "Ultimate Kitchens" for Food Network. She teaches cooking at Draegers Cooking School, teaches food writing at Stanford Continuing Studies, gives food tours in San Francisco with Edible Excursions, and volunteers for Food Runners. You can connect with Tori on Twitter @tuesdayrecipe or on Facebook. Read more at www.tuesdayrecipe.com.

Customer reviews

4.4 out of 5 stars
4.4 out of 5
66 global ratings

Top reviews from the United States

R. Acampora
5.0 out of 5 stars Cook Your Way Through!
Reviewed in the United States on July 13, 2010
Verified Purchase
This is a truly outstanding cookbook that you will enjoy "cooking your way through" rather than keeping it on the shelves for some future time that may never arrive. The recipes are easy to follow, yet they're not ordinary in any way. I have enjoyed trying one dish after another with consistently excellent results.

This book also serves as a good companion book to "All About Braising: The Art of Uncomplicated Cooking" by Molly Stevens, which is also an excellent cookbook for braising recipes and one that helps users to understand what braising is all about. I tend to use both books very often but in different circumstances. In general, I use the Molly Stevens book more for special occasions and this book more for everyday use (as the title implies), but there is considerable overlap. These recipes turn out so well that they could be prepared for the most discriminating of guests, and many of the recipes in the Molly Stevens book are fine for everyday use. Both books are excellent in showing you exactly what you need -- both in terms of equipment and cooking techniques -- to come up with amazing braised/stewed dishes that will delight your family and/or any guests who may be fortunate enough to be invited for dinner!
19 people found this helpful
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Dee
5.0 out of 5 stars Braising Recipes 101 Bravo!
Reviewed in the United States on August 18, 2012
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I really enjoy this Cookbook! For the Newbie, either to cookinig in general or to Cast Iron Cooking the intro to Brasing is worth the price of the book alone! I find the variety of recipes interesting and the format is well written- easy to read and understand. I think simplicity is always a benefit- even for the more experienced cook.
I find her directions for Braisng to be right on and have had excellent
results doing just as recommended in my new Lodge Color Enamel Cast Iron 3 and 6 Qt dutch ovens. I am looking forward to trying several new recipes this week. I would recommend this book and am going to look for other cookbooks Tori Ritchi. I find the color photos by Ben Fink to be plentious, beautiful and HELPFUL!

Thank you~
4 people found this helpful
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C. Rice
5.0 out of 5 stars Another Great Cookbook To Add To Your Collection
Reviewed in the United States on February 15, 2011
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Along with the other recently purchased cookbooks (A Bird in The Oven, All About Braises, The Essentils of Roasting) this book is also explains in detail about brasing, roasting, and stewing. This book too also comes with mouth watering photos (which always helps me in making a decision on ordering a cookbook) but with a variety of recipes some more simple and basic than others. To me if you get one good recipe out of any cookbook they are always worth the money. The knowledge of knowing and understanding what you doing and why you are doing it, I really enjoy sitting down and reading and looking thru the book and can't wait to try some recipes. Its a nice addition to the cookbooks I just recently ordered!! Would highly recommend.
13 people found this helpful
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Enquiring Customer
4.0 out of 5 stars Useful for beginners
Reviewed in the United States on November 3, 2013
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Good book for amateurs or beginners and for my level very useful. Combination pictures and plain text explaining the method .Advance Cooks will be disappointed.
One person found this helpful
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aniscom
5.0 out of 5 stars I already had the excellent "All about braising" by Molly Stevens when I ordered ...
Reviewed in the United States on November 30, 2014
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I already had the excellent "All about braising" by Molly Stevens when I ordered this cookbook. I love braises, so I risked the $2.51 and was pleasantly surprised. Tori Richie (not Ben Fink) is the author, and she wrote, " What I want to do is help you get a great dinner on the table tonight without searching for special ingredients, without exhaustive preparation, without spending a lot of money." She succeeded. The recipes are wonderful, the illustrations (by Fink) are appetizing, and the directions are precise.

One nice feature is her emphasis on accompaniments--both a chapter on recipes and another on pairing of braises to accompaniments. Not every dish is best with rice or polenta.
6 people found this helpful
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TomTommyC
2.0 out of 5 stars Braising for Beginners
Reviewed in the United States on September 4, 2007
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I am convinced that slow-cooked Braising methods are the best way to prepare meats that are rich and tender and layered with flavors. This book is an okay introduction to the topic if you have not worked with these kind of recipes before. But the recipes in this book are VERY BASIC. (Italian Slow and Savory by Joyce Goldstein is a far better introduction to the topic with much more interesting recipes.) For instance, this book includes a recipe for Apricot Couscous. Boil the couscous and dried appricots, then serve it. For this I need to buy a cookbook??? Similar recipe for herbed, buttered noodles. Pretty much standard recipes for Pub Short Ribs, Chili, Osso Bucco, that sort of thing. Just okay overall.
62 people found this helpful
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L. Maxwell
3.0 out of 5 stars Good, but not really for the recipes.
Reviewed in the United States on September 16, 2011
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The intro to the book is great - inspired me to buy my Le Creuset which I love! Lots of good information. But when I started cooking using the recipes, I was disappointed. I went to the Joy of Cooking to compare the two chicken cacciatore recipes and discovered that Joy uses a lot more herbs and spices than Braises. I found this true for all recipes. I am a big fan of herbs and spices, so I find the recipes bland.
6 people found this helpful
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Lisa Cunningham
5.0 out of 5 stars Easy to use recipes!
Reviewed in the United States on July 11, 2019
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Love this book! I've already made three recipes from it. The recipes and instructions are simple, easy to read, and a joy to use!
One person found this helpful
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Top reviews from other countries

barb
5.0 out of 5 stars Best Cookbook!
Reviewed in Canada on February 22, 2016
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This is the best cook book ever.I have used mine for years - easy to follow recipes - great pictures. I give this cookbook as gifts. This is the 4 th one I have given away. Everyone loves it. Yummy recipes. I have a Staub casserole which is perfect for slow cooking.
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Minni Bham
5.0 out of 5 stars braises and a tewd
Reviewed in the United Kingdom on November 16, 2014
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Good well written receipes have tried a few and turnrd out well
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TMC
1.0 out of 5 stars I would like Amazon to take this book back as I wanted ...
Reviewed in the United Kingdom on January 11, 2015
Verified Purchase
I would like Amazon to take this book back as I wanted to use my free kindle voucher code, but what a surprise, it didn't give me an opportunity to use the code and took my money.

Good way to get money from people!!!!!
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