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.
"Chef Briggs, an admired instructor at the Culinary Institute of America, passed away in May 2012 at the age of 57. He leaves behind this concise and workmanlike volume of lessons and recipes culled from his Low and Slow adult education course. Three cooking methods are covered: braising, which involves searing the meat before introducing the moist heat of a sauce or stock; barbecuing, with all of its regional variations, from Memphis dry ribs to Kansas City wet spareribs; and slow roasting, which calls for low heat, and high patience, with up to a four-hour wait for the perfect slow-roasted pork belly. Just when one thinks that the collection is weighed down with standards like osso buco or braised oxtails, Briggs will pull a rabbit out of the hat, or more likely, a duck, smoke-roasted, with dried cranberry sauce, or a smoked trout, served with apple-horseradish cream, or even a plate of ravioli, stuffed with barbecued pork butt. Also surprising, and perhaps a disappointment to the eager carnivore, is that about a quarter of the recipes are for salads and side dishes, ranging from classic mac & cheese to a roasted corn and jicama salad." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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
Chapter 1: Getting Started
Chapter 2: Braising
Chapter 3: Barbecuing
Chapter 4: Slow Roasting
Chapter 5: Sides
Chapter 6: Sauces and Rubs