I've decided to purchase a 5.75 qt Staub Coq Au Vin Oven for my fiancee for Christmas. So... what's the best cookbook companion for this purchase? Thanks!
Jean Anderson "Falling off the Bone" for tougher cuts is a good choice.
Ditto re: All About Braising. One of the best cookbooks I've ever had. I also got her "All About Roasting" last year. It's good, but not as good as the Braising book.
"All About Braising" by Molly Stevens
Modernist Cuisine or something by Harold McGee.
Molly Stevens "All About Braising" is a great choice.
+1 its a great cookbook and Staub screams for braising
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