000			01879cam a2200385 i 4500
001			u158572
003			SIRSI
005			20240916205736.0
008			140522s2015 nyua 001 0 eng
010			_a 2014941487
020			_a9780316254137 _q(hardcover)
020			_a0316254134 _q(hardcover)
035			_a(OCoLC)902672403 _z(OCoLC)881437213 _z(OCoLC)903651793
050	0	0	_aTX686 _b.R86 2015
082	0	0	_a641.7/3 _223
092			_a641.73 _bR933r
100	1		_aRuhlman, Michael, _d1963-
245	1	0	_aRuhlman's how to braise : _bfoolproof techniques and recipes for the home cook / _cMichael Ruhlman.
246	3	0	_aHow tro braise
250			_aFirst edition.
264		1	_aNew York : _bLittle, Brown and Company, _c2015.
300			_axi, 147 pages : _bcolor illustrations ; _c25 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
505	0		_aThe basics -- The recipes -- Equipment & tools -- The braising larder.
520			_aThe second in a new series of highly accessible and instructive single-subject books covering basic to advanced techniques that will make you a better cook. According to author Michael Ruhlman, braising is what cooking is truly about - transformation. You start with a tough, often inexpensive, cut of meat, and through your care and knowledge as a cook, you turn it into something tender and succulent and exquisite. That is true cooking, cooking that engages both mind and soul.
650		0	_aBraising (Cooking)
650		7	_aBraising (Cooking) _2fast _0(OCoLC)fst01752891
655		7	_aCookbooks. _2fast _0(OCoLC)fst01752725
655		4	_aCookbooks.
655		7	_aCookbooks. _2lcgft
949			_cc.1 _lON-ORDER _tBOOK _xPRINT _p
999			_a641.73 R933R _wDEWEY _c5323 _i51994001710971 _f6/29/2023 _g3 _lCIRCSTACKS _mLRC _p$25.00 _rY _sY _tBOOK _u7/3/2019 _xPRINT _d5323