Slow Fires: Mastering New Ways to Braise, Roast, and Grill, by Justin Smillie, Kitty Greenwald
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Slow Fires: Mastering New Ways to Braise, Roast, and Grill, by Justin Smillie, Kitty Greenwald
PDF Ebook Download Online: Slow Fires: Mastering New Ways to Braise, Roast, and Grill, by Justin Smillie, Kitty Greenwald
A diligent crisping, a murmuring simmer, a slow roast, a ripping hot sear: mastery of the subtleties of heat and time is Justin Smillie's hallmark. In this book, the celebrated chef of Upland explores the fundamental techniques of braising, roasting, and grilling--and shows you how to see them in new ways, to learn the rules to break them.The chapters begin with thorough lessons on these basic methods. From there, the recipes evolve to feature variations on the techniques, altering ratios of moisture, intensities of heat, reversing expected processes. Sometimes the techniques are surprising, like braising chicken leggs in the juices created by overcrowding a pan of peppers. And sometimes the results are unbelievable, like tender peppercorn-crusted short ribs, made by first steaming the ribs before searing them to a spicy crisp. This is a book about delighting in the details, about cooking by hand, about learning to see and smell and touch like a modern master. It's a book you will keep, read, learn, and cook from for years to come.
Slow Fires: Mastering New Ways to Braise, Roast, and Grill, by Justin Smillie, Kitty Greenwald- Amazon Sales Rank: #17572 in Books
- Published on: 2015-11-03
- Released on: 2015-11-03
- Original language: English
- Number of items: 1
- Dimensions: 10.26" h x 1.33" w x 8.82" l, 1.25 pounds
- Binding: Hardcover
- 320 pages
Review “Smillie’s learn-the-rules-then-break-them approach — not to mention the promise of his incredibly delicious food — will inspire even slacker cooks to dive in.” – Grub Street
About the Author Chef-partner of the acclaimed Upland in New York City, JUSTIN SMILLIE began his cooking career during his teenage years, quickly ascending through the ranks of NYC landmarks Mercer Kitchen and Gramercy Tavern before becoming the chef of the urban-rustic favorite Barbuto. He was the chef at Il Buco Alimentari e Vineria, where he won three stars from the New York Times.KITTY GREENWALD is the Slow Fast Food columnist for the Wall Street Journal. She has cooked in Portugal, France, and Italy; had a catering company in New York; contributed to Real Simple magazine; worked with Slow Food Nation; and was a fellow at the Montalvo Arts Center.
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Most helpful customer reviews
4 of 4 people found the following review helpful. This is one great cookbook. Lots of Italian-Mediterranean flavors By Char It deserves to be said right up front: this is a 4000/5000-level cookbook. If it were a college class, it would be the one with about 15 people in it, mostly exhausted grad students, with the entire grade being an original research project. Attendance will not be graded, and Smillie doesn't care if you have to pull an all-nighter to get it done.That said, damn. This is one great cookbook. Lots of Italian-Mediterranean flavors, but compellingly unique and original in their composition - nontraditional, highly original, cheffed-up, and fascinating. Often the result is sort of a mutated, creative riff on something traditional, like paella or roast chicken or grilled fish, just familiar enough to hit the same spot but often rethought and reconstructed for maximum impact. The recipes are ruthlessly uncompromising in their commitment to technique and often span multiple steps over hours and days, but Smillie is a patient guide, and provides scheduled milestones for recipe completion. The instructions are detailed, and a committed intermediate home cook should do fine - but a breezy, easy cookbook this is not.I find myself raiding this book for flavor pairings, ingredients, and ideas much more often than I actually cook the entire recipes straight through. I've done a few, yes, but my availability doesn't do this book full justice - and I am hardly a slavish recipe-follower in any case. However, as a source of ideas and culinary concepts alone, it's worth the price. I just did some chicken thighs with Smillie's rosemary-anchovy rub, indirect roasted on the grill. I'm sure his full thrice-roasted chicken recipe is better still, but just skimming off the rub and the ideas made for a really great dinner. You may wish to do the same until you have a winter Sunday free to throw yourself in. Either way, I think you'll find it worth it.
1 of 1 people found the following review helpful. Beautiful Educational Cookbook for Foodies By The Bookend Family This is beyond a doubt one of the most beautiful cook books I own, and it is incredibly resourceful to the point that I would call it educational. It is a heavy tomb of a cookbook, and it does require actually reading the information, which is not only informative, but written with a very eloquent hand. This book should be a requirement for anyone who loves cooking well, or for anyone who loves to cook for dinner parties. This is not a beginner cookbook, and it is not a cookbook you grab off the shelf to decide dinner, but that is absolutely alright. Because what it does do is provides manageable impressive recipes that the average cook can pull off with some thought and effort. This is important, because there are times we want to show off some skill, but aren't professionals, and this is the book that helps you do just that. The recipes are amazing, and I'll be honest prior to this review I could only attempt one of them. So you need to read, reflect, consider, and than choose what you will make. The ingredients, while long, are not so exclusive that you won't be able to locate them. Many of them you will have on hand. You will need to organize and prepare before making the meal, and make sure you have the time. But WOW when you pull it off you are going to impress everyone around. I highly recommend this book if you are a foodie or looking to take your cooking to the next level.
5 of 7 people found the following review helpful. will definitely appeal to omnivores with adventurous tastes... By Virginia Campbell Both rustic and sophisticated, "Slow Fires: Mastering New Ways to Braise, Roast, and Grill", by Justin Smillie and Kitty Greenwald, will definitely appeal to omnivores with adventurous tastes. While many of the recipes are best suited to experienced cooks with epicurean palates, the updated braising, roasting, and grilling techniques can be appreciated and adapted by home cooks of varying kitchen skills. Justin Smillie advises that curiosity combined with tradition and intuition guides his own cooking, and the intent of this book is to provide meals prepared and enjoyed when time can be taken to savor the full experience. Knowing how to make the most of the ingredients, and then optimizing utensils, cooking pans, heat, moisture, and time will produce amazing results. The cooking techniques featured here naturally involve meat, but vegetables are also incorporated with flavorful results. This is a large book filled with recipes and color photos. The impressive cover image is "Peppercorn-Crusted Short Ribs"--a signature dish for Justin Smillie. In addition to the sections covering Braising, Roasting, and Grilling, there is a final section called "Foundations and Finishes" which features broths, condiments, preserves, and other special touches. Chef-partner of the acclaimed Upland in New York City, JUSTIN SMILLIE began his cooking career during his teenage years, quickly ascending through the ranks of NYC landmarks Mercer Kitchen and Gramercy Tavern before becoming the chef of the urban-rustic favorite Barbuto. He was the chef at Il Buco Alimentari e Vineria, where he won three stars from the New York Times. KITTY GREENWALD is the Slow Fast Food columnist for the Wall Street Journal. She has cooked in Portugal, France, and Italy; had a catering company in New York; contributed to Real Simple magazine; worked with Slow Food Nation; and was a fellow at the Montalvo Arts Center.Review Copy Gratis Clarkson Potter Publishers via Blogging for Books
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