Mastering New Ways to Braise, Roast, and Grill
On Sale: November 3, 2015
Hardcover / e-Book
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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.
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