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Cargando... Slow Fires: Mastering New Ways to Braise, Roast, and Grillpor Justin Smillie
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Inscríbete en LibraryThing para averiguar si este libro te gustará. Actualmente no hay Conversaciones sobre este libro. Beautiful photographs, elaborate instructions, but I am very unlikely to cook any of these very elaborate and detailed meals. Interesting to browse through. ( ) I often use my cookbooks - not for an exact recipe but for inspiration, new combinations of ingredients, and new ways of cooking something. For that, Slow Fires by Justin Smillie and Kitty Greenwald definitely fits the bill. This beautiful technique based book focuses on braising, roasting, and grilling. While not for the novice cook or every day meals, it is a book for foodies looking for new inspiration. Read my complete review at: http://www.memoriesfrombooks.com/2015/11/slow-fires-mastering-new-ways-to-braise... Reviewed for the Blogging for Books program sin reseñas | añadir una reseña
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Justin Smillie learned Italian food from a Californian master, Jonathan Waxman, and honed his rustic flavors in stylish New York City kitchens. He's also a seafood and vegetable fanatic whose signature dish is an arm-length slow-roasted short rib with olives and walnuts. His food is just as complex as his story, but at its heart are simple techniques done well. He teaches us the difference between hard-searing a cut for roasting versus a modest browning for a delicate braise, and how to gently steam fish to tenderness or hard-grill it for firm, juicy flesh. This is a classic cookbook for modern tastes. Drawing inspiration from Italy and beyond, these recipes teach us not only how to cook but how to truly understand the philosophy of heat. No se han encontrado descripciones de biblioteca. |
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Google Books — Cargando... GénerosSistema Decimal Melvil (DDC)641.7Technology Home and family management Food And Drink Cooking TechniquesClasificación de la Biblioteca del CongresoValoraciónPromedio:
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