Slow Fires: Mastering New Ways to Braise, Roast, and Grill

Patricia Janes Dompieri

5 Stars

October 22, 2015

Slow Fires: Mastering New Ways to Braise, Roast, and Grill by Justin Smillie, chef of Upland with Kitty Greenwald is a new niche cook book.  One might wonder why in this day anyone would purchase a forty dollar cook book when there are so many free recipes available on the internet.  There are still some people out there who prefer a physical cookbook that they can shelve in their kitchen rather than a collection of printed out recipes.  This book is a beautifully bound hardcover with full color photos of exotic looking meals.  It is a work of art- which it needs to be- in order to compete with the convenience of online recipes.  This book would make a great gift for a chef or as a housewarming gift.  As far as recipes- this book is for the advanced chef who feels at home cooking lamb and other exotic dishes such as "Salt Roasted Bass with Green Grape Smash". This book is about grilling- but not about a typical barbecue or hotdogs and hamburgers.  This book combines artistry and upscale ingredients with a variety of meat.  The first image shows a plate of fish- in their entirety- complete with faded glazed-over eyes neatly placed in a rustic, weathered terracotta dishware.  This minimalist entree looks deceptively simple.  Other entrees are more complicated and look more like fancy artwork in their presentation. The book goes over the step by step process of the recipes even the pre planning stage of what to do the day before.  As a blogger I received a copy of this book published by Clarkson Potter publishers for the purpose of writing this review.