Slow Fires: Mastering New Ways to Braise, Roast, and Grill by Justin Smillie with Kitty Greenwald
Hardcover: 320 pages
Publisher: Clarkson Potter (November 3, 2015)
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.
This book is big and heavy, and the photos are beautiful. It’s all about Mastering New Ways To Braise, Roast, And Grill. There’s info on Foundations and Finishes. How to choose the right pot etc. The recipes are a bit lot different than what I cook, but I do want to give some of them a try. Some take more than one day, and some of the ingredients aren’t ones I’ve ever eaten before, like quail and rabbit legs. The name of some of the recipes are a bit misleading if you don’t read the recipe. Shrimp and Prosciutto Tea sounds like a tea right? I wouldn’t want to drink tea that had shrimp and prosciutto in it. But it’s actually a braising liquid. The author explains that it’s called a tea because it’s more of an infusion than a stock. Interesting!
I love nectarines. They’ve always been my favorite fruit. There’s a recipe in this book for Pickled Nectarines! What? I have to try it to see how they taste pickled. There’s a recipe for Corn Milk. Never heard of that before, but it’s vegan. My son, his wife and kids are vegan. Wonder if they want to try this?
I love this book and think I’ll keep it handy so I can try recipes from it when I feel a bit adventurous in the kitchen. I’ll start out easy, and maybe try Braised Cranbery Beans. I’ve seen these beans in the store for years but never tried them. If you love to cook or want a different kind of cookbook with different recipes, try this.
Here is a list of random recipes in the book to give you an idea of what it’s about.
Lamb Stewed With Almonds And Tunisian Spices
Summer Clams In Corn Milk With Fresh Corn Relish
Olive Oil Cured Cod And Summer Tomato Panade
Chanterelle And Pea Conserva
Perfect Braised Chickpeas
Veal Meatballs With Gingered Buttermilk And Corn Two Ways
Grilled Lobster With Spiced Fried Rice
Sounds interesting, doesn’t it?
I received this book from Blogging for Books for this review
Weekend Cooking is hosted @ Beth Fish Reads