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.
Slow Fires: Mastering New Ways to Braise, Roast, and Grill by Justin Smillie, chef of Upland with…Read Review
What a glorious cookbook devoted to braising, roasting and grilling! Various techniques are covered in detail -- and some far out methods such as braising chicken legs in the liquids created by a tightly packed pan of peppers.…Read Review
Justin Smillie has created a cookbook that should be considered a masterclass on braising, roasting and grilling. Almost more of a textbook on the subject than a cookbook. Slow Fires is a heavy tome with absolutely stunning photography,…Read Review
I love this book! I have used the rub recipes over and over and they are a huge hit in my house!! Simple and beautiful to…Read Review
This is a home run, from cover to cover wonderful recipes beautiful ingredients presented in a yes you can make this manner.Ingredients I know and some I've never heard of but want to try, the use of both vegetables and fruits to…Read Review