Slow Fires

Mastering New Ways to Braise, Roast, and Grill: A Cookbook

Nonfiction, Food & Drink, Meats & Dairy, Meat, International, European, Italian, Appliances
Cover of the book Slow Fires by Justin Smillie, Kitty Greenwald, Potter/Ten Speed/Harmony/Rodale
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Author: Justin Smillie, Kitty Greenwald ISBN: 9780804186247
Publisher: Potter/Ten Speed/Harmony/Rodale Publication: November 3, 2015
Imprint: Clarkson Potter Language: English
Author: Justin Smillie, Kitty Greenwald
ISBN: 9780804186247
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication: November 3, 2015
Imprint: Clarkson Potter
Language: English

The celebrated chef of Upland explores the fundamental techniques of braising, roasting, and grilling--and shows you how to see them in new ways, to learn the rules to break them.

The chapters begin with thorough lessons on these basic methods. From there, the recipes evolve to feature variations on the techniques, altering ratios of moisture, intensities of heat, reversing expected processes. Sometimes the techniques are surprising, like braising chicken leggs in the juices created by overcrowding a pan of peppers. And sometimes the results are unbelievable, like tender peppercorn-crusted short ribs, made by first steaming the ribs before searing them to a spicy crisp.

This is a book about delighting in the details, about cooking by hand, about learning to see and smell and touch like a modern master. It's a book you will keep, read, learn, and cook from for years to come.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

The celebrated chef of Upland explores the fundamental techniques of braising, roasting, and grilling--and shows you how to see them in new ways, to learn the rules to break them.

The chapters begin with thorough lessons on these basic methods. From there, the recipes evolve to feature variations on the techniques, altering ratios of moisture, intensities of heat, reversing expected processes. Sometimes the techniques are surprising, like braising chicken leggs in the juices created by overcrowding a pan of peppers. And sometimes the results are unbelievable, like tender peppercorn-crusted short ribs, made by first steaming the ribs before searing them to a spicy crisp.

This is a book about delighting in the details, about cooking by hand, about learning to see and smell and touch like a modern master. It's a book you will keep, read, learn, and cook from for years to come.

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