Research Catalog

Low & slow : the art and technique of braising, BBQ, and slow roasting

Title
Low & slow : the art and technique of braising, BBQ, and slow roasting / Robert Briggs ; photography by Phil Mansfield ; the Culinary Institute of America.
Author
Briggs, Robert, 1955-
Publication
New York : Houghton Mifflin Harcourt, 2014.

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FormatAccessStatusCall NumberLocation
TextUse in libraryRequestJFD 14-3773Schwarzman Building - Main Reading Room 315

Details

Additional Authors
Culinary Institute of America.
Description
246 pages : color illustrations; 21 cm
Uniform Title
Low and slow
Alternative Title
Low and slow
Subjects
Genre/Form
Cookbooks.
Note
  • Reprint of: Low and slow. -- Hoboken, NJ : Wiley & Sons, 2014.
  • Includes index.
Call Number
JFD 14-3773
ISBN
  • 9781118105917 (hardback)
  • 1118105915 (hardback)
LCCN
2013042022
OCLC
863100410
Author
Briggs, Robert, 1955- author.
Title
Low & slow : the art and technique of braising, BBQ, and slow roasting / Robert Briggs ; photography by Phil Mansfield ; the Culinary Institute of America.
Publisher
New York : Houghton Mifflin Harcourt, 2014.
Type of Content
text
Type of Medium
unmediated
Type of Carrier
volume
Summary
"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.
Added Author
Culinary Institute of America.
Added Title
Low and slow
Research Call Number
JFD 14-3773
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