Braised - by Jenny Goycochea-Marker (Paperback)

Book Synopsis

Minimum Effort, Maximum Flavor

Chef and Cutthroat Kitchen winner Jenny Goycochea-Marker showcases the easy art of braising―a low-and-slow technique known for effortlessly creating incredible flavors and textures. With a little wine and a little time, anyone can make nuanced, melt-in-your-mouth meals.

With this collection of 60 innovative braises, you'll savor gourmet, tender dishes like:

- Beef Ragu with Pappardelle
- Coq au Vin
- Prosecco Shrimp Scampi
- Cold Brew Braised Barbacoa
- Chorizo & White Wine Braised Clams
- Pork Pozole Verde
- Lazy Duck Leg Cassoulet
- Beer-Braised Lamb Tacos
- Pork Belly Banh Mi Sandwiches
- Mushroom & Lentil Bourguignon

Perfect for beginners or home cooks looking to level up their dinners, braising guarantees layered flavor and a fall-off-the-bone bite.

Let your oven do the work and enjoy impressive meals every day of the week!

Review Quotes

"Jenny effortlessly marries restaurant-quality recipes with ease and approachability. You will truly want to make every single dish in this book!"
--Jenna Barnard, creator of Butternut Bakery

"Jenny has such a talent for creating recipes that feel elevated but are still totally do-able at home. In her book, you'll find new favorites for special occasions and weeknights alike!"
--Jeanine Donofrio, creator of Love & Lemons and bestselling author of Love & Lemons Simple Feel Good Food

"At once elevated and approachable, Jenny's recipes have already earned a spot in our dinner rotation."
--Holly Erickson and Natalie Mortimer, creators of The Modern Proper and bestselling authors of The Modern Proper

"Jenny's recipes are sumptuous and accessible, even for someone who's not confident in the kitchen."
--Zoë François, creator of Zoë Bakes and bestselling author of Zoë Bakes Cakes

About the Author