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Slow Fires: Mastering New Ways to Braise, Roast, and Grill Hardcover – November 3, 2015
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“Smillie’s learn-the-rules-then-break-them approach — not to mention the promise of his incredibly delicious food — will inspire even slacker cooks to dive in.” – Grub Street
About the Author
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.
KITTY GREENWALD is the Slow Fast Food columnist for the Wall Street Journal. She has cooked in Portugal, France, and Italy; had a catering company in New York; contributed to Real Simple magazine; worked with Slow Food Nation; and was a fellow at the Montalvo Arts Center.
Top customer reviews
That said, damn. This is one great cookbook. Lots of Italian-Mediterranean flavors, but compellingly unique and original in their composition - nontraditional, highly original, cheffed-up, and fascinating. Often the result is sort of a mutated, creative riff on something traditional, like paella or roast chicken or grilled fish, just familiar enough to hit the same spot but often rethought and reconstructed for maximum impact. The recipes are ruthlessly uncompromising in their commitment to technique and often span multiple steps over hours and days, but Smillie is a patient guide, and provides scheduled milestones for recipe completion. The instructions are detailed, and a committed intermediate home cook should do fine - but a breezy, easy cookbook this is not.
I find myself raiding this book for flavor pairings, ingredients, and ideas much more often than I actually cook the entire recipes straight through. I've done a few, yes, but my availability doesn't do this book full justice - and I am hardly a slavish recipe-follower in any case. However, as a source of ideas and culinary concepts alone, it's worth the price. I just did some chicken thighs with Smillie's rosemary-anchovy rub, indirect roasted on the grill. I'm sure his full thrice-roasted chicken recipe is better still, but just skimming off the rub and the ideas made for a really great dinner. You may wish to do the same until you have a winter Sunday free to throw yourself in. Either way, I think you'll find it worth it.
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