Low & Slow : : the art and Technique of Braising, Bbq, and Slow Roasting

Locations
Call Number: 641.76 Br
On Shelf At: Downtown Library

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 4-week checkout	641.76 Br	4-week checkout	On Shelf

"The Culinary Institute of America."
Reprint of: Low and slow. -- Hoboken, NJ : Wiley & Sons, 2014.
Includes index.
"Low & Slow is the book for anyone who's ready to go beyond grilling and master the craft of traditional barbecue. And not just barbecue, but braising and slow roasting, too--together the three pillars of low and slow cooking. With Low & Slow, you'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 that's sure to become your go-to handbook for all things slow cooking. Low & Slow explains what you need to know to make the most of every cut of meat, any time of year, whether you'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 you're passionate about cooking meat, this may be the only cookbook you ever need. "-- Provided by publisher.

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COMMUNITY REVIEWS

Great pics, good recipes... submitted by tbbrown76 on July 12, 2018, 2:51pm But, a bit too complicated for me. Plus, it didn't have the pork roast I was looking for.
Tom