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Low and Slow: How to Cook Meat Hardcover – 5 May 2016

4.4 out of 5 stars 23 customer reviews

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Product details

  • 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)
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Product description

Review

"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)

Book Description

A definitive guide to modern meat cookery from one of Britain's most exciting chefs.

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Customer Reviews

4.4 out of 5 stars
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Top Customer Reviews

Format: Hardcover Verified Purchase
This is one of the best books I have ever come across about meat cooking. Turns a lot of traditional knowledge on its head. Using it over and over again and every time, my cooking comes out perfectly. Even if you aren't in to BBQ and just want tips on roasting meat, this is the one.
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Format: Hardcover Verified Purchase
Excellent well written by Neil whose fantastic knowledge on meat shines through as well as his sense of humour. Makes complex things into very easy to understand layman terminology never getting over "cheffy" about things can't wait to cook some dishes from this book 👏👏👏👏
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Format: Kindle Edition Verified Purchase
As person that has recently taken a career jump to being a commis chef at the age of 30 this is a Great book, highly recommended. Although some ideas such and not resting sometimes Im not so sold on, I might be just missing his point. Has improved my technique for braising and roasting meat. Particularly, the idea of braising without aromats first and adding vegetable profiles later has been revelation. Good clear no fuss section on bbq/smoking including temperatures. If you want to gain better understanding of how to better cook meat, this book will help.
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By PatM on 21 Mar. 2017
Format: Kindle Edition Verified Purchase
I have now tried steaks, roast chicken and roast potatoes. All of them faultless.

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 :-)
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Format: Hardcover Verified Purchase
Great book.. Not often that I feel that I want to unlearn everything I ever thought I knew about cooking something. Richard Bertinet did it with bread making. This has done it for my meat cookery.
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Format: Hardcover Verified Purchase
This isn't just a cook book, it's an education into styles of cooking and the science of meat. It covers everything a meat lover could want. It explains the how's and whys of cooking! Bbq and slow cooking techniques are simple and brilliant. Just picking up and reading this will make you hungry. Honestly one of the best cook books I own, even the sauces are a revelation. I would put it on a par with the brilliant "let there be meat". The book itself is very well made and the photography will make you pile the pounds on just by looking at it. Would give 6 stars if possible.
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Format: Hardcover Verified Purchase
This book is my bible. Knowing and understanding how heat works, and what that does to meat, will change all your cooking. Neil is a genius in my opinion and its almost embarrassing when your family think you cook the most amazing roasted meat and you know it really is simple. Not only that, the roast potatoes are the best you've ever had and the bone marrow cauliflower cheese is something else. Who knew you could basically use bone marrow with anything. Buy this book, sit down, read and digest. Then get a cast iron frying pan. I would love him to write another book but I know he's told me everything he knows already.
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Format: Hardcover
Excllent condition. Great Father's Day present for BBQ and other occasions
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