Stevenss comprehensive guide to this versatile way of cooking is written to instruct a cook at any level. Included are 125 easy recipes, helpful advice on the best cuts of meat, the right choice of fish and vegetables, the right pots, and more. n n- a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables, and the right pots, n- 125 reliable, easy-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises, n- planning tips to highlight the fact that braised foods taste just as good, if not even better, as leftovers, n- a variety of enlightened wine suggestions for any size pocketbook with each recipe.