The Taco: the world's most perfect food.

I first heard of Molly Steven's "All About Braising." from the people over at CooksTalk. This cookbook is based on, you guessed it, braising or slow cooking with low heat and moisture. Molly Stevens is a highly regarded chef who has written numerous books. In this book, her recipes are unique versions of basic braises. She likes to pair meats with interesting things, for example Whole Chicken braised with Pears and Rosemary or Zinfandel Pot Roast with Glazed Carrots & Fresh Sage. I find her reicpes very enticing and I've always enjoyed her articles for Fine Cooking magazine, so I decided to get the book. I found it for a great price at Half.com. The first recipe that I tried was Braised Pork Country Ribs with Chipotle , Roasted Tomatoes & Red Peppers. It turned out good, but not so deliciously wonderful that I need to make it again soon. As per her suggestion, for leftovers, I shredded the cooked meat from the ribs and added it back to the flavorful sauce to make pork tacos. These tacos were more yummy than the original dish. But really that shouldn't surprise me, doesn't everything taste better on a tortilla?