Low and Slow: The Art and Technique of Braising, BBQ, and Slow Roasting

Overview

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 ...

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Overview

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.

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Editorial Reviews

Publishers Weekly
12/16/2013
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. (Apr.)
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Product Details

  • ISBN-13: 9781118105917
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 4/1/2014
  • Pages: 256
  • Sales rank: 225,558
  • Product dimensions: 8.10 (w) x 7.30 (h) x 0.90 (d)

Meet the Author

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts, Latin cuisines, and wine and beverage studies. A network of more than 45,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

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 college’s degree programs, taught the school’s perennially popular Low and Slow adult education course. During his tenure at the CIA, he also oversaw two of the school’s award-winning restaurants, The Escoffier Restaurant and St. Andrew’s Café, 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.

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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

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