Braise: A Journey Through International Cuisine

I got this book from a recommendation. I didn't know who the author was at first...I cooked some recipes and wow . Every recipe is flavorful. Highly, highly recommend..

I love Daniel Boulud but have most of these recipes in any number of other cookbooks. NOTE: I have LOTS of cookbooks. If you don’t, he’s a great Chef.

I thought this was a new book. It is newly released, yes. But it is a reprint from his book published in 2006. So make sure you don't already have it on your book shelf.But if you somehow missed this book when it was first released in 2006 (like I did), and if you have the time and inclination to braise, this would be a great purchase. These recipes are not really difficult, but they are definitely not "same-ole', same-ole'. There are some quality "keeper" recipes in this book. These are a cross between (what I would call) gourmet recipes and recipes with unusual flavor combinations and out of the ordinary ingredients. They have a flair that I find appealing and interesting. The tweaks and finesse incorporated into these recipes make me want to try them myself.On another note: The cover is real cheapo paper and it curls. Totally not good and not in keeping with the quality of the recipes. What were the editors thinking?!? Just a quick money-maker with little work and effort involved? Maybe try to get one of the older copies--there are no differences...

The 1975 edition of Joy of Cooking would be the other ... Get this. It will really move your efforts to the next level or help you refine them if they're already near that. Also "All About Meat" by the Lobel bros, if you can have three...

As a "want to be" chef, this book was purchased many months after eating at Daniel (which I would also highly recommend). The best advice I can give would be to read the beginning of the book. It has many tips that I missed (but needed) when attempting the first recipe, which still turned out wonderful and would have been made easier by the first few pages. The recipes have some uncommon ingredients which makes the recipes even more fun. As one shops for some of these out of the way spices etc, you may find yourself discovering more than you expected. The recipes are also put together such that you can take the list, and slight modify things for whatever you might be cooking that evening. So, not only is the cookbook great, it inspires (or at least has for me) ideas on what you might be able to do on your own. I have only done 5-6 of the recipes and all received great reviews by the guests enjoying the cuisine. I highly recommend the book!

I got this book 2 weeks ago and love it! I have made 3 recipes and my hubby has truly enjoyed them. Thank you Daniel Boulud for writing such a great book!We have now had this book several months and it my FAVORITE cookbook. Everything has come out wonderful. Try the Texas BBQ Braise. It is so good you won't believe it! Please Daniel write another Braise book. My family is drooling with this one!

I found the book well written, and easy to use. Some of the ingredients are a bit unusual but very tasty together... It is also a good jumping off point to inventing your own braises

This was pretty good, but not as good as "All About Braising: The Art of Uncomplicated Cooking" by Molly Stevens. If you want to know about braising then you only need one cookbook: the one from Molly Stevens.