Synopses & Reviews
Low and Slow is the book for anyone whoand#8217;s ready to go beyond grilling and master the craft of traditional barbecue. And not just barbecue, but braising and slow roasting, tooand#8212;together the three pillars of low and slow cooking. With
Low and Slow, youand#8217;ll learn to apply the magic of low heat and long cooking times to transform tough cuts of meat into juicy, flavorful finished dishes. The pros at The Culinary Institute of America have packed all their expertise, along with mouthwatering color photographs, into a compact volume thatand#8217;s sure to become your go-to handbook for all things slow cooking.
Low and Slow explains what you need to know to make the most of every cut of meat, any time of year, whether youand#8217;re braising a pot of short ribs, barbecuing beef brisket in the backyard, or slow roasting lamb in the oven. Plus, with chapters on homemade rubs and sauces and enough sides to accompany every meal, if youand#8217;re passionate about cooking meat, this may be the only cookbook you ever need.
Review
"Better Homes and Gardens provides a basic grilling how-to, along with plenty of photos and enticing recipes. After information on grill types, setting up, cleaning up, tools, and safety, the recipes include Honey-Citrus Pork Quesadillas, Lamb Chops with Blackberry-Pear Chutney, and Feta-Stuffed Pita Burgers. This book makes grilling easy, with step-by-step photos and just enough helpful information to give beginners confidence. Rick Browne's Grilling for All Seasons and Steven Raichlen's How To Grill are also excellent for novices." (Library Journal, August 2011)
Synopsis
One of America's favorite brands shows you how to do one of America's favorite pastimes—grilling!
- More than 200 recipes show step by step how to grill everything from meat and poultry to seafood and appetizers—even dessert.
- A comprehensive chapter covers seasonings, including marinades, brines, rubs, and sauces.
- More than 1000 photos make this the most visual guide on the market, showing you exactly how to cook perfect food.
- Thorough introductory material take the mystery out of grilling, from how to start the fire to how to manage heat and prevent flare-ups.
- A complete section on smoking covers this popular topic.
Synopsis
The ultimate visual guide to grilling and smoking Nothing tastes better than tender, juicy meat hot from the grill! Everything you need to be a backyard barbecue master is at your fingertips with this visual guide to grilling meats, poultry, seafood, and more.
Bone up on basic skills, then move on to more than 250 mouthwatering recipes and 950 photos that show you exactly what to do.
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More than 600 step-by-step photos guide you through techniques such as stuffing pork chops, seasoning ribs, and using a rotisserie
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Delectable ideas for grilled sides and even desserts! Try Mexican-Style Street Corn, Buttermilk Mashed Grilled Potatoes, and Grilled Peach Cobbler
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Dozens of marinades, brines, rubs, and sauces offer endless ways to add variety
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A complete chapter on smoking shows how to experience true barbecue in your own backyard
Synopsis
An illustrated guide to mastering the art and technique of braising, barbecuing, and slow roastingand#160;at home from The Culinary Institute of America.
About the Author
Robert Briggs was a longtime professor and administrator at The Culinary Institute of America and a barbecue enthusiast who, in addition to his many courses in the collegeand#8217;s degree programs, taught the schooland#8217;s perennially popular Low and Slow adult education course. During his tenure at the CIA, he also oversaw two of the schooland#8217;s award-winning restaurants, The Escoffier Restaurant and St. Andrewand#8217;s Cafand#233;, and served as associate dean for advanced cooking and assistant director for continuing education. Before joining the faculty of the CIA, he held various chef positions in restaurants across the country.
Table of Contents
Acknowledgments
Introduction
Chapter 1: Getting Started
Chapter 2: Braising
Chapter 3: Barbecuing
Chapter 4: Slow Roasting
Chapter 5: Sides
Chapter 6: Sauces and Rubs
Glossary
Index