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Low and Slow: How to Cook Meat by Rankin New 9781785030871 Fast Free Shipping..
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- Buy It NowLow and Slow: How to Cook Meat by Rankin New 9781785030871 Fast Free Shipping..
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Located in: NY, United States
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- 98% positive feedback
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eBay item number:392866989115
Item specifics
- Condition
- PublishedOn
- 2016-05-05
- Title
- Low and Slow: How to Cook Meat
- ISBN
- 9781785030871
- EAN
- 9781785030871
- Book Title
- Low and Slow : How to Cook Meat
- Item Length
- 9.9in
- Publisher
- Ebury Publishing
- Publication Year
- 2017
- Format
- Hardcover
- Language
- English
- Item Height
- 1.1in
- Genre
- Cooking
- Topic
- Courses & Dishes / Casseroles, Methods / Barbecue & Grilling, Specific Ingredients / Meat
- Item Width
- 7.6in
- Item Weight
- 34.7 Oz
- Number of Pages
- 272 Pages
About this product
Product Information
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
Product Identifiers
Publisher
Ebury Publishing
ISBN-10
1785030876
ISBN-13
9781785030871
eBay Product ID (ePID)
240581734
Product Key Features
Book Title
Low and Slow : How to Cook Meat
Format
Hardcover
Language
English
Topic
Courses & Dishes / Casseroles, Methods / Barbecue & Grilling, Specific Ingredients / Meat
Publication Year
2017
Genre
Cooking
Number of Pages
272 Pages
Dimensions
Item Length
9.9in
Item Height
1.1in
Item Width
7.6in
Item Weight
34.7 Oz
Additional Product Features
Lc Classification Number
Tx693
Reviews
"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, 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!
Table of Content
1: PREFACE 2: FOREWORD BY ADAM PERRY LANG 3: FOREWORD BY FAY MASCHLER 4: INTRODUCTION 1: What is low and slow? 2: How to cook meat 3: Before cooking 4: Meat quality 5: Rare breeds 6: Mutton and hogget vs lamb 7: Corn-feeding vs grass-feeding 8: Farming and the environment 9: When to colour meat 10: Searing meat 11: Why you should move meat around the pan 12: Why you should flip meat regularly during cooking 13: How meat cooks in an oven 14: Using higher temperatures 15: Reheating meat 16: Equipment 5: STEAKS 1: Introduction 2: Bashing out steaks 3: Bone or no bone? 4: Colouring steak/searing 5: Seasoning steak 6: Let's lay 'resting' to rest 7: Internal cooking temperatures 8: Rare to well-done 9: A temperature guide 10: How to cook steak 11: Different steaks to consider 12: Sauces, butters and sides for steaks 6: ROASTS 1: Introduction 2: How to roast meat 3: To brine or not to brine? 4: Marinades 5: Crispy skin 6: Pink pork 7: General food safety tips 8: Roast methods 9: Stocks, gravies and side dishes for roasts 7: BRAISES 1: Introduction 2: The overnight braise 3: A braising timeline 4: Cooking without a lid 5: The result 6: Braising stock 7: Braised meat dishes 8: BBQ/SLOW-SMOKING 1: Introduction 2: How to light a BBQ 3: What wood to use 4: Choosing charcoal 5: Wood or charcoal and wood? 6: Meat starting temperatures 7: The stall 8: How hot should my smoker be? 9: Spraying meat and water pans 10: Types of barbecues for smoking 11: BBQ methods 12: Rubs, sauces and sides for BBQs 13: A note on meat rubs 9: Glossary 10: Index 11: Acknowledgements
Copyright Date
2016
Dewey Decimal
641.588
Intended Audience
Trade
Dewey Edition
23
Illustrated
Yes
Item description from the seller
Business seller information
Value Added Tax Number:
- GB 724498118
Seller assumes all responsibility for this listing.
eBay item number:392866989115
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Prompt professional kind honest communication. Shipping took some time for shipping partner to connect w/USPS, but this is to be expected w/economy/media mail. This shipping method allows the proprietor to offer free shipping and good prices on their items. It was only 12 days from purchase date to delivery date. Item was listed as Very Good condition and arrived in better than described condition. Deck is complete, cards, book, and box are like new. Great price! Thank you very much! 5-stars!
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This seller has excellent prices, communications, packaging and very fast shipping. The book was exactly as described and I would definitely buy from this seller again. Note to seller; Thank you!
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