Author: Yuka Ohashi
The Braiser (Braiser Sauté Pan) is part of the "STAUB" line of enameled cast iron cookware born in France.
Compared to a standard pot, it features a larger diameter, a shallower depth, a wide base, and gently sloping sides.
The wide base allows ingredients to be arranged without overlapping, ensuring even heat distribution for efficient cooking.
It is easy to turn delicate foods like fish or hamburger patties with a spatula, allowing you to finish them beautifully without losing their shape.
Its shallow design makes it easy to serve food, making it perfect for taking straight from the stove to the dining table.
Beyond its excellent heat retention that keeps dishes warm, its texture and design add a touch of elegance to any table setting.
This book introduces the basics of using a Braiser, along with waterless recipes specifically designed for it.
Waterless cooking is a method that utilizes the natural moisture of ingredients, allowing flavors to develop easily with minimal seasoning while highlighting the authentic taste and essence of the food.
From side dishes and main courses to rice dishes, party food, bread, and desserts—all perfected with the "Braiser x Waterless Cooking" combination—this book features a wide variety of recipes that are easy to incorporate into daily life, showcasing the joy of effortless waterless cooking.
While various Braiser recipes have appeared in previous Staub cookbooks, this is the first dedicated entirely to waterless cooking with a Braiser.
Whether you already own a Braiser or are planning to get one, this book is packed with the unique joy and appeal that only Braiser cooking can provide.
On sale 26/10/05
▼Click here for book details▼
Waterless Cooking with a Staub Braiser | Seibundo Shinkosha Co., Ltd. (seibundo-shinkosha.net)