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Faible et lent : comment faire cuire la viande par Rankin neuf 9781785030871 livraison rapide gratuite..
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Numéro de l'objet eBay :392866989115
Dernière mise à jour le 24 sept. 2024 10:43:30 CEST. Afficher toutes les modificationsAfficher toutes les modifications
Caractéristiques de l'objet
- État
- PublishedOn
- 2016-05-05
- Title
- Low and Slow: How to Cook Meat
- ISBN
- 9781785030871
- Book Title
- Low and Slow : How to Cook Meat
- Publisher
- Ebury Publishing
- Item Length
- 9.9 in
- Publication Year
- 2017
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 1.1 in
- Genre
- Cooking
- Topic
- Courses & Dishes / Casseroles, Methods / Barbecue & Grilling, Specific Ingredients / Meat
- Item Weight
- 34.7 Oz
- Item Width
- 7.6 in
- Number of Pages
- 272 Pages
À propos de ce produit
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
Number of Pages
272 Pages
Language
English
Topic
Courses & Dishes / Casseroles, Methods / Barbecue & Grilling, Specific Ingredients / Meat
Publication Year
2017
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
34.7 Oz
Item Length
9.9 in
Item Width
7.6 in
Additional Product Features
Intended Audience
Trade
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!
Dewey Edition
23
Dewey Decimal
641.588
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
Synopsis
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, No kitchen dramas or barbecue fails ever again. Just perfectly cooked meat. OFM award-winner Neil Rankin knows how to cook meat. In this book he explains how he does it, using the foolproof methods he has honed to perfection and relies on in the kitchens of Temper in London. "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." Neil Rankin 'You've cost me a bloody fortune. Steak on four nights...Perfect every time. My boys - steak mad - are so happy.' Diana Henry '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 'Without any doubts the best meat/bbq book I've read! Everything about it is just spot on.' @artisanbaker 'The book is fantastic. Managed not to overcook a beef joint for the first time ever!' @KungFuBBQ
LC Classification Number
TX693
Description de l'objet fournie par le vendeur
Informations sur le vendeur professionnel
WRAP Ltd
Mubin Ahmed
2 Lester Way
Wallingford
OX10 9TA
United Kingdom
Numéro de TVA :
- GB 724498118
Numéro d'immatriculation de la société :
- 03800600
Je certifie que toutes mes activités de vente seront conformes à toutes les lois et réglementations de l'UE.
Numéro CRN :
- 03800600
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