The 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.
Among the recipes featured in this second book in Ruhlmans's new "how-to" series are Moroccan Lamb Tagine, Classic Yankee Pot Roast, Mexican Pork and Posole Stew with Dried Chilis, Braised Fennel, and a Corned Beef and Cabbage Braise.
As with the other books in this line, practical information about essential tools and staple pantry items will be outlined, along with straightforward and clearly presented advice and dozens of color photographs showcasing both finished dishes and step-by-step cooking techniques.
