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Slow Fires

Slow Fires

Mastering New Ways to Braise, Roast, and Grill: A Cookbook

by Justin Smillie
Publication Date: 01/03/2016

From a crunchy peppercorn-crusted, slow-roasted short rib to a delicate braised snapper, New York Times three-star chef Justin Smillie shows us how to master the most satisfying ways of cooking: braising, roasting, and grilling.

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.

General cookery & recipes
Publication Date:
Random House USA Inc
Country of origin:
United States
Dimensions (mm):
Justin Smillie

Chef-partner of the acclaimed Upland in New York City, Justin Smillie began his cooking career during his teenage years, quickly ascending through the ranks of NYC landmarks Mercer Kitchen and Gramercy Tavern before becoming the chef of the urban-rustic favorite Barbuto.

He was the chef at Il Buco Alimentari e Vineria, where he won three stars from the New York Times.

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