Low and Slow: How to Cook Meat

Rankin, Neil

Published by Ebury Press, 2017
ISBN 10: 1785030876 / ISBN 13: 9781785030871
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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. Bookseller Inventory # V9781785030871

About this title:

Synopsis: 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.

About the Author:

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.

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Bibliographic Details

Title: Low and Slow: How to Cook Meat
Publisher: Ebury Press
Publication Date: 2017
Binding: Hardcover
Book Condition: New

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Book Description Ebury Press, 2017. 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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Book Description Ebury Publishing, United Kingdom, 2017. Hardback. Condition: New. Language: English . Brand New Book. No Christmas kitchen dramas, 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. The book is fantastic. Managed not to overcook a beef joint for the first time ever!. Seller Inventory # AAZ9781785030871

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