![Molly Stevens](https://d2culxnxbccemt.cloudfront.net/hobby/content/uploads/2023/01/26165557/instructoravatar-65.png)
Secrets of Slow Cooking: Mastering the Braise
Molly Stevens![Class Preview](https://d2culxnxbccemt.cloudfront.net/hobby/content/uploads/2022/12/14222746/image-203-768x436.jpg)
- In-depth Instruction; over 160 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
![Getting Started](https://d2culxnxbccemt.cloudfront.net/hobby/content/uploads/2022/12/14222541/image-1910.jpg)
![The Main Ingredient](https://d2culxnxbccemt.cloudfront.net/hobby/content/uploads/2022/12/14222556/image-1911.jpg)
![Browning Before the Braise](https://d2culxnxbccemt.cloudfront.net/hobby/content/uploads/2022/12/14222614/image-1912.jpg)
![Adding Aromatics](https://d2culxnxbccemt.cloudfront.net/hobby/content/uploads/2022/12/14222632/image-1913.jpg)
![Choosing a Braising Liquid](https://d2culxnxbccemt.cloudfront.net/hobby/content/uploads/2022/12/14222645/image-1914.jpg)
![The Braise](https://d2culxnxbccemt.cloudfront.net/hobby/content/uploads/2022/12/14222658/image-1915.jpg)
![The Finish](https://d2culxnxbccemt.cloudfront.net/hobby/content/uploads/2022/12/14222710/image-1916.jpg)
![Braising Vegetables](https://d2culxnxbccemt.cloudfront.net/hobby/content/uploads/2022/12/14222727/image-1917.jpg)
Explore the science behind braising ā gently cooking meats or vegetables undercover in a little bit of liquid ā and discover the delicious and tender result! From ingredient selection to in-depth discussions on the correct methods for browning, flavoring, and cooking, Molly offers her expert advice culled from years spent testing techniques and developing recipes for her James Beard Award-winning book, All About Braising. Mollyās step-by-step approach to building a delicious braise will give you the confidence to tackle any recipe and use any protein or vegetable you choose!
Molly Stevens
Molly Stevens is a food writer, cookbook author, editor and cooking teacher. She has won James Beard Foundation awards for her cookbooks All About Roasting: A New Approach to a Classic Art (WW Norton, 2011) and All About Braising: The Art of Uncomplicated Cooking (WW Norton, 2004). Both books also received accolades from the International Association of Culinary Professionals (IACP). Molly is a contributing editor to Fine Cooking, and also writes regularly for Saveur, Bon AppĆ©tit and Eating Well magazines. In 2006 she was named Cooking Teacher of the Year by IACP, and in 2007 she was selected as the Bon Appetit Cooking Teacher of the Year, for being Ā[one of the] extraordinary men and women Ā people like Julia Child, Jacques PĆ©pin, and Mario Batali Ā who have made an indelible mark on the way we eat, drink, cook, read, and entertain.Ā
![Molly Stevens](https://d2culxnxbccemt.cloudfront.net/hobby/content/uploads/2023/01/26165557/instructoravatar-65.png)
Bonus materials available after purchase