Items related to Low and Slow: How to Cook Meat
If you have ever cooked a steak medium-well instead of medium-rare, a chicken that ends up dry, a stew that's tough or stringy or a rack of ribs that fall too much off the bone then this book will make your life that little bit better. This is a step-by-step guide to cooking meat at the temperatures and times that get the best results. There's no need for fancy equipment, a team of chefs or a cooking diploma. You just need this book and some patience. Includes metric measures.
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Neil Rankin opened Smokehouse in 2013, Bad Egg in 2014 and a second Smokehouse in spring 2015. Among his new ventures are a monthly recipe column in The Independent and London Union, an exciting street food venture.
"Every once in a while a chef comes along that embraces a cooking technique and style and makes it their own. The first time I ate Neil’s food, I was blown away, this is the ultimate in great eating, packed full of flavour with robust, powerful and muscular tastes. This is ‘agricultural’ cooking at its very best!" —Tom Kerridge
"Invaluable book – meat as you have never cooked it before." —Fay Maschler
"Put simply: Rankin’s book will make you 100% more brilliant behind the stove." —Grace Dent
"Invaluable book – meat as you have never cooked it before." —Fay Maschler
"Put simply: Rankin’s book will make you 100% more brilliant behind the stove." —Grace Dent
"About this title" may belong to another edition of this title.
- PublisherEbury Press
- Publication date2017
- ISBN 10 1785030876
- ISBN 13 9781785030871
- BindingHardcover
- Number of pages272
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Low and Slow : How to Cook Meat
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Low and Slow: How to Cook Meat
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Book Description Hardcover. Condition: New. BRAND NEW ** SUPER FAST SHIPPING FROM UK WAREHOUSE ** 30 DAY MONEY BACK GUARANTEE. Seller Inventory # 9781785030871-GDR
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Low and Slow
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Low and Slow: How to Cook Meat
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Book Description Condition: New. Suitable for those who have ever cooked a steak medium-well instead of medium-rare, a chicken that ends up dry, a stew that's tough or stringy or a rack of ribs that fall too much off the bone, this is a step-by-step guide to cooking meat at the temperatures and times that get the best results. Num Pages: 272 pages. BIC Classification: WBTB. Category: (G) General (US: Trade). Dimension: 198 x 254 x 28. Weight in Grams: 1000. . 2017. Hardcover. . . . . Seller Inventory # V9781785030871
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Low and Slow: How to Cook Meat
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Low and Slow: How to Cook Meat by Rankin, Neil [Hardcover ]
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Low and Slow (Hardcover)
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Book Description Hardcover. Condition: new. Hardcover. The definitive meat cookbook from Neil Rankin, the chef behind the OFM award-winning Temper.No kitchen dramas or barbecue fails ever again. Just perfectly cooked meat.OFM award-winner Neil Rankin knows how to cook meat. In this book he explains how he does it, using the foolproof methods he has honed to perfection and relies on in the kitchens of Temper in London."If you have ever cooked a steak medium-well instead of medium-rare, a chicken that ends up dry, a stew that's tough or stringy or a rack of ribs that fall too much off the bone then this book will make your life that little bit better." Neil Rankin'You've cost me a bloody fortune. Steak on four nights.Perfect every time. My boys - steak mad - are so happy.' Diana Henry'Simply put- Rankin's book will make you 100% more brilliant behind the stove.' Grace Dent'The first time I ate Neil's food, I was blown away' Tom Kerridge'Fire-cooking is unavoidably tactile 'real' cooking and Neil is one of the heroes leading the charge. He eschews sterility and embraces flame.' Adam Perry Lang'Meat hates to be overcooked, says Neil, so low and slow is the way to go which obviates brining, resting, letting joints come to room temperature and other shibboleths learned at our mothers' knee. There is a great deal useful and inspiring to be absorbed here from a battle-scarred Scotsman in a trucker's cap. and tongs as an extension of his fingers.' Fay Maschler'Without any doubts the best meat/bbq book I've read! Everything about it is just spot on.' atartisanbaker'The book is fantastic. Managed not to overcook a beef joint for the first time ever!' atKungFuBBQ My boys - steak mad - are so happy.' Diana Henry'Simply put: Rankin's book will make you 100% more brilliant behind the stove.' Grace Dent'The first time I ate Neil's food, I was blown away' Tom Kerridge'Fire-cooking is unavoidably tactile 'real' cooking and Neil is one of the heroes leading the charge. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781785030871
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Low and Slow: How to Cook Meat
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ISBN 10: 1785030876
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Book Description Condition: New. Suitable for those who have ever cooked a steak medium-well instead of medium-rare, a chicken that ends up dry, a stew that's tough or stringy or a rack of ribs that fall too much off the bone, this is a step-by-step guide to cooking meat at the temperatures and times that get the best results. Num Pages: 272 pages. BIC Classification: WBTB. Category: (G) General (US: Trade). Dimension: 198 x 254 x 28. Weight in Grams: 1000. . 2017. Hardcover. . . . . Books ship from the US and Ireland. Seller Inventory # V9781785030871
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Low and Slow : How to Cook Meat
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ISBN 10: 1785030876
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