Slow Fires

Slow Fires

Mastering New Ways to Braise, Roast, and Grill

Book - 2015 | First edition
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Random House, Inc.
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.

Baker & Taylor
Collects recipes from the celebrated chef and restaurateur that teach home cooks how to master braising, roasting, and grilling, including chicken legs braised in peperonata, salt-roasted bass, grilled skirt steak, and grilled lobster.

& Taylor

Drawing inspiration from Italy and beyond, the New York Times three-star chef and partner of the acclaimed Upland restaurant teaches home cooks how to master braising, roasting and grilling, in a classic cookbook for modern tastes.

Publisher: New York : Clarkson Potter/Publishers, [2015]
Edition: First edition
ISBN: 9780804186230
Branch Call Number: 641.71 SMILLIE
Characteristics: 320 pages : color illustrations ; 26 cm


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