Low and Slow: How to Cook Meat

Rankin, Neil

ISBN 10: 1785030876 / ISBN 13: 9781785030871

Published by Ebury Press, 2017

About this Item

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. . 2016. hardcover. . . . . Books ship from the US and Ireland.

Seller Inventory # V9781785030871

Bibliographic Details

• Title: Low and Slow: How to Cook Meat
• Publisher: Ebury Press
• Publication Date: 2017
• Language: English
• ISBN 10: 1785030876
• ISBN 13: 9781785030871
• Binding: Hardcover
• Condition: New

About this title

Synopsis

STEAKS. ROASTS. BRAISES. BARBECUE.

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.

'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

About the Author

Neil Rankin has cooked in fine-dining restaurants Rhodes 24 and Chez Bruce. While working at Barbecoa he discovered a love for charcoal and as head chef for Pitt Cue then John Salt he modernised meat cookery and made barbecue hot.

In autumn 2013 Neil opened Smokehouse in Islington, where indoor barbecue meets fine-dining pub fare. He opened Bad Egg, an American-diner style restaurant celebrating the humble egg, in 2014 and a second Smokehouse in Chiswick in spring 2015. Amongst Neil's new ventures are a monthly recipe column in The Independent and London Union, an exciting street food venture.