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Low and Slow: The Art and Technique of Braising, BBQ, and Slow Roasting
ISBN-13:
9781118105917
ISBN-10:
1118105915
Edition:
1
Author:
The Culinary Institute of America, Robert Briggs
Publication date:
2014
Publisher:
Mariner Books
Format:
Hardcover
256 pages
Category:
Meat & Game
,
Barbecuing & Grilling
,
Outdoor Cooking
,
Slow Cookers
,
Kitchen Appliances
,
Cooking by Ingredient
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Book details
ISBN-13:
9781118105917
ISBN-10:
1118105915
Edition:
1
Author:
The Culinary Institute of America, Robert Briggs
Publication date:
2014
Publisher:
Mariner Books
Format:
Hardcover
256 pages
Category:
Meat & Game
,
Barbecuing & Grilling
,
Outdoor Cooking
,
Slow Cookers
,
Kitchen Appliances
,
Cooking by Ingredient
Summary
Low and Slow: The Art and Technique of Braising, BBQ, and Slow Roasting (ISBN-13: 9781118105917 and ISBN-10: 1118105915), written by authors
The Culinary Institute of America, Robert Briggs, was published by Mariner Books in 2014.
With an overall rating of 3.5 stars, it's a notable title among other
Meat & Game
(Barbecuing & Grilling, Outdoor Cooking, Slow Cookers, Kitchen Appliances, Cooking by Ingredient) books. You can easily purchase or rent Low and Slow: The Art and Technique of Braising, BBQ, and Slow Roasting (Hardcover) from BooksRun,
along with many other new and used
Meat & Game
books
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And, if you're looking to sell your copy, our current buyback offer is $0.74.
Description
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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