MARC record from Internet Archive

LEADER: 02375cam a2200397 i 4500
001 2013042022
003 DLC
005 20140415080253.0
008 131114r20142014nyua 001 0 eng
010 $a 2013042022
020 $a9781118105917 (hardback)
040 $aDLC$beng$erda$cDLC$dDLC
042 $apcc
050 10 $aTX840.B3$bB744 2014b
082 00 $a641.7/6$223
084 $aCKB109000$aCKB005000$2bisacsh
100 1 $aBriggs, Robert,$d1955-$eauthor.
240 10 $aLow and slow
245 10 $aLow & slow :$bthe art and technique of braising, BBQ, and slow roasting /$cRobert Briggs ; photography by Phil Mansfield ; the Culinary Institute of America.
246 3 $aLow and slow
264 1 $aNew York :$bHoughton Mifflin Harcourt,$c2014.
300 $ax, 246 pages :$bcolor illustrations ;$c21 cm
336 $atext$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
500 $aReprint of: Low and slow. -- Hoboken, NJ : Wiley & Sons, 2014.
520 $a"Low & Slow is the book for anyone who's ready to go beyond grilling and master the craft of traditional barbecue. And not just barbecue, but braising and slow roasting, too--together the three pillars of low and slow cooking. With Low & Slow, you'll learn to apply the magic of low heat and long cooking times to transform tough cuts of meat into juicy, flavorful finished dishes. The pros at The Culinary Institute of America have packed all their expertise, along with mouthwatering color photographs, into a compact volume that's sure to become your go-to handbook for all things slow cooking. Low & Slow explains what you need to know to make the most of every cut of meat, any time of year, whether you're braising a pot of short ribs, barbecuing beef brisket in the backyard, or slow roasting lamb in the oven. Plus, with chapters on homemade rubs and sauces and enough sides to accompany every meal, if you're passionate about cooking meat, this may be the only cookbook you ever need. "--$cProvided by publisher.
500 $aIncludes index.
650 0 $aBarbecuing.
650 0 $aBraising (Cooking)
650 0 $aRoasting (Cooking)
650 0 $aSauces.
655 7 $aCookbooks.$2lcgft
650 7 $aCOOKING / Methods / Slow Cooking.$2bisacsh
650 7 $aCOOKING / Methods / Barbecue & Grilling.$2bisacsh
710 2 $aCulinary Institute of America.