Culinary Arts

Slow Fires: Mastering New Ways to Braise, Roast, and Grill

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 …

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Bar Tartine: Techniques & Recipes

Here’s a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine—co-founded by Tartine Bakery’s Chad Robertson and Elisabeth Prueitt—is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into …

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Michael Symon’s 5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners

Cohost of The Chew and Food Network Iron Chef Michael Symon shares 120 superfast easy recipes for busy cooks–perfect for weeknights.With his boisterous laugh and Midwestern charm, Michael Symon has become one of the most beloved cooking personalities on television. For ABC’s The Chew, he developed a brilliant, simple formula to help home cooks pull together fresh, from-scratch meals …

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