- Hardcover: 272 pages
- Publisher: Ebury Press (5 May 2016)
- Language: English
- ISBN-10: 1785030876
- ISBN-13: 978-1785030871
- Product Dimensions: 19.7 x 2.8 x 25.4 cm
- Average Customer Review: 4.4 out of 5 stars See all reviews (23 customer reviews)
- Amazon Bestsellers Rank: 3,416 in Books (See Top 100 in Books)
Low and Slow: How to Cook Meat Hardcover – 5 May 2016
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"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)
"Invaluable book – meat as you have never cooked it before." (Fay Maschler)
"Put simply: Rankin’s book will make you 100% more brilliant behind the stove." (Grace Dent -)
"This is a first-rate book written by someone who knows his stuff… the most useful cookbook I have read for some time." (Shaun Hill The Caterer)
A definitive guide to modern meat cookery from one of Britain's most exciting chefs.See all Product description
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Top Customer Reviews
I have a smoker so I was familiar with cooking chicken at this sort of temperature (125°C) using thigh portions.
I never imagined that you could apply the same cooking temperature and time to a whole chicken.
One unexpected bonus is that if the recipe calls for the meat to cool down, and the potatoes the same then you can start preparing them when you like and just pop them both together into a very hot oven to finish them off.
Well done Neil and I hope to visit Temper one day!
Highly recommended, oh, and read the intro before diving into a recipe. A little understanding will go a very long way :-)
Most Recent Customer Reviews
one of the better cookery reference books, More of a how to cook meat not a list of recipesPublished 5 months ago by AT
Hope so but it was a gift for good friend so can't write accurate reviewPublished 6 months ago by Cricktart
Great book lots to learn, much to practise. This book will be ideal for feeding the family great new dishes without the stress.Published 7 months ago by John Blake
I don't normally like to write negative reviews, but any book claiming to tell us "how to cook meat" - something that human societies have been doing for thousands of years... Read morePublished 9 months ago by Daniel O'DONOGHUE
First class book and I have read it cove rot cover (unusual for me wth cookery books). The Kamada diagram is mislabelled, which is a stupid proof reading oversight in a book from... Read morePublished 9 months ago by AJB