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

by Justin Smillie, Kitty Greenwald

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 chapters begin with thorough lessons on these basic methods. From there, the recipes evolve to feature variations on the techniques, altering ratios of moisture, intensities of heat, reversing expected processes. Sometimes the techniques are surprising, like braising chicken leggs in the juices created by overcrowding a pan of peppers. And sometimes the results are unbelievable, like tender peppercorn-crusted short ribs, made by first steaming the ribs before searing them to a spicy crisp.

This is a book about delighting in the details, about cooking by hand, about learning to see and smell and touch like a modern master. It's a book you will keep, read, learn, and cook from for years to come.

Genres: Cookbooks, Cooking, Reference, Nonfiction, Food

320 pages, Hardcover

First published November 3, 2015

Reviews

[MrsK Books · Rating 2 out of 5]

With anticipation, I began browsing this newest cookbook. Browsing is not necessarily the reading skill you should use. Justin has provided many introductory pages with very detailed tips, which I took notes on in one of my quicker grilling books. Although the recipes are beyond my everyday cooking skills or menu tastes, I found many helpful tips for braising, roasting, and grilling.

With great passion, Justin has provided a layout for chefs to follow beginning with his techniques for resting times, wet/dry brining, oils, vinegars, spices, and citrus/herbs. These "tidbits" were an excellent lead into the following subjects:

Braising, do you know which liquids work the best for meaty or lean or vegetable dishes? Are you building the flavor of the cut before building the base? Do you provide a "resting" time once the dish is out of the oven before adding the finishing touches and serving? With excellent step-by-step instructions you can encourage the flavors of dishes beyond your usual cooking style.

Utilizing the braising steps, your roasting will be pushed to a new taste. In the roasting section, there are so many tips for choosing radiating heat or searing surfaces and even steaming options. Included in this section is practical "pre-cooking" decisions (stove; stove to oven, oven). Excellent directives for knowing your tools and pans (roaster, deep edged pan, or flat cookers) and which pan works for what type of heat.

When it comes to grilling, well here is where mastery can begin. Tips for grilling like you roast became inspiring. Discovering how to manipulate your grill and the type of grilling bed you use will keep your flavors strong vs. burnt or tough. You will discover "how" to test the heat of your grill with the palm of your hand (no concern your palm is 6 inches above the heat/grill and you instantly will know what the heat level is like reading an oven). Tips for quick actions during "flare ups" will save your meat and help you regain control of the grill.

I know the perfect chef that will find delicious recipes within these pages. Could it be you?
MrsK
*If I dislike a book, for whatever reason, you will never see a review of it on my Blog. I will not prejudice any reader against a book that they might really enjoy. I respect the relationship between the author and the reader, I respect the author's purpose, and I respect every reader's freedom to choose what they wish to read, experience, learn from, and enjoy.

"I received this book from Blogging for Books for this review."

[Evan · Rating 4 out of 5]

The recipes in this book get five stars. They are superb. Buy this book and make them and be happy and full.

The layout and editing of the cookbook itself, however, could be better. Here are some examples.

-There are few "in progress" pictures. Some recipes take 3+ days; a shot of the raw cut, the brine, the sear, the braise, etc., would have been excellent. Michael Ruhlman's cookbooks often do this, as does "The Family Meal" from El Bulli. (To be fair, there are some "in progress" photo pages - p. 183, for example. But give me some pictures on setting up a wood fire! Don't make me go reference Mallmann to cook your recipe.)

-The useful "How to plan this meal" box is buried at the end of each recipe. Why not place it at the front, in the unused white space next to the recipe description? That way, the reader can quickly see how long a recipe will take to prepare. Need dinner tonight? This three-day recipe isn't for you; move on to the next candidate.

-Some of the instructions are just a touch unclear, such as whether the peppercorn-crusted short rib should be peppercorn side up or down, or how to separate the rib cartilage from the muscle. It's not impossible to figure out; just a little more difficult than necessary.

[Michelle · Rating 4 out of 5]

I am really intrigued by this book and its conception and organization. Divided into 4 sections - braising, roasting, grilling and finishing, this book supposedly provides an introduction to cooking using "slow fire". The recipes are indeed slow - most taking around 3 days to complete from start to finish, but Smillie explains that these menus are meant to be weekend fare - great recipes for really digging into cooking and great food to share while entertaining. I like his approach to presenting 52 complete menus (each recipe comes with recipes for accompanying sides and finishes), and I love the fact that the accompanying recipes are included next to the main dish. I agree with a fellow reviewer that the timeline for completing the recipes is a bit buried, but it is provided, making following the recipes all together a bit easier. Still, I would love to see a longer description of an entire work flow - incorporating steps for all of the recipes together. I've never really seen a cookbook that does that, but I think that would definitely work here.
Smillie's recipes dip into ingredients I am not likely to use - rabbit, octopus, etc. but I like the fact that they are included as they are interesting to read. However, there are several recipes which I know I will not be able to make due to the availability of some items (black garlic) - which really limits the book's usefulness for me - though I think most readers who live in a major city will not have that problem.
The photography is lovely, and I love the matte finish to the pictures. I also agree that more in-step pictures would be helpful, but then the book might not fit on my cookbook stand. :)
Overall, I think this is a good book to have, but its use as a reference is a bit limited. I was expecting more instruction, but as an experienced cook, I don't know that I need more. A novice may find this book a bit difficult to follow, but the caliber of the recipes suggests this book aims more towards those at home in the kitchen.

[Stephanie (Reading is Better With Cupcakes) · Rating 5 out of 5]

This cookbook is HUGE. I was blown away by the size of it. I know cookbooks aren't typically small, but I still wasn't prepared for the size of this guy. I received my copy from Blogging for Books in exchange for a fair and honest review, so I had no idea what to expect of it. It is too new for me to have seen in stores. I was quite honestly blown away.

Aside from the introduction, there are 4 sections to this cookbook: braising, roasting, grilling, and foundations and finishes. There is just so much to this book! It is perfect for anyone who loves to do any of the above and to explore the wide world of cooking.

That being said, I would say that a lot of the recipes aren't necessarily what you would think of making on a normal day. I think of them as being a little bit more fancy. This book isn't filled with hamburgers and hot dogs. Instead it has recipes for things such as: Grilled Duck Breast with Charred Greens, Grapes, and Celery (pg. 236), Farro Porridge with Sweet and Savory Winter Antipasto (pg. 137), and Summer Clams in Corn Milk with Fresh Corn Relish (pg. 72). Obviously these are just some of the recipes that you can find in this cookbook as there are many many more.

Unfortunately, not all of the recipes come with pictures. If they did this already huge book would be ginormous! Some of the pictures aren't all that appetizing either, but that is because they aren't of the actual food plates you would create. In stead they are of the food items: fish, pig, octopus/squid. They all have the same type of photo quality to them that the cover does; a bit of a darker touch.

Slow Fires is not meant for your every day cook. You won't be finding a meal that you will be wanting to cook after a long week day. However, if you like adventuring out with your cooking you will be happy to find some dishes that you can make at home that are worthy of high class restaurants.


Find more of my reviews here:
http://readingwithcupcakes.blogspot.com/

[Virginia Campbell · Rating 4 out of 5]

Both rustic and sophisticated, "Slow Fires: Mastering New Ways to Braise, Roast, and Grill", by Justin Smillie and Kitty Greenwald, will definitely appeal to omnivores with adventurous tastes. While many of the recipes are best suited to experienced cooks with epicurean palates, the updated braising, roasting, and grilling techniques can be appreciated and adapted by home cooks of varying kitchen skills. Justin Smillie advises that curiosity combined with tradition and intuition guides his own cooking, and the intent of this book is to provide meals prepared and enjoyed when time can be taken to savor the full experience. Knowing how to make the most of the ingredients, and then optimizing utensils, cooking pans, heat, moisture, and time will produce amazing results. The cooking techniques featured here naturally involve meat, but vegetables are also incorporated with flavorful results. This is a large book filled with recipes and color photos. The impressive cover image is "Peppercorn-Crusted Short Ribs"--a signature dish for Justin Smillie. In addition to the sections covering Braising, Roasting, and Grilling, there is a final section called "Foundations and Finishes" which features broths, condiments, preserves, and other special touches. 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.

Review Copy Gratis Clarkson Potter Publishers via Blogging for Books

[Vicki · Rating 4 out of 5]

This book is big and heavy, and the photos are beautiful. It’s all about Mastering New Ways To Braise, Roast, And Grill. There’s info on Foundations and Finishes. How to choose the right pot etc. The recipes are a bit lot different than what I cook, but I do want to give some of them a try. Some take more than one day, and some of the ingredients aren’t ones I’ve ever eaten before, like quail and rabbit legs. The name of some of the recipes are a bit misleading if you don’t read the recipe. Shrimp and Prosciutto Tea sounds like a tea right? I wouldn’t want to drink tea that had shrimp and prosciutto in it. But it’s actually a braising liquid. The author explains that it’s called a tea because it’s more of an infusion than a stock. Interesting!

I love nectarines. They’ve always been my favorite fruit. There’s a recipe in this book for Pickled Nectarines! What? I have to try it to see how they taste pickled. There’s a recipe for Corn Milk. Never heard of that before, but it’s vegan. My son, his wife and kids are vegan. Wonder if they want to try this?

I love this book and think I’ll keep it handy so I can try recipes from it when I feel a bit adventurous in the kitchen. I’ll start out easy, and maybe try Braised Cranbery Beans. I’ve seen these beans in the store for years but never tried them. If you love to cook or want a different kind of cookbook with different recipes, try this.

Here is a list of random recipes in the book to give you an idea of what it’s about.
Lamb Stewed With Almonds And Tunisian Spices
Summer Clams In Corn Milk With Fresh Corn Relish
Olive Oil Cured Cod And Summer Tomato Panade
Chanterelle And Pea Conserva
Perfect Braised Chickpeas
Veal Meatballs With Gingered Buttermilk And Corn Two Ways
Grilled Lobster With Spiced Fried Rice

Sounds interesting, doesn’t it?

I received this book from Blogging for Books for this review

[Bookend Family · Rating 5 out of 5]

This is beyond a doubt one of the most beautiful cook books I own, and it is incredibly resourceful to the point that I would call it educational. It is a heavy tomb of a cookbook, and it does require actually reading the information, which is not only informative, but written with a very eloquent hand. This book should be a requirement for anyone who loves cooking well, or for anyone who loves to cook for dinner parties. This is not a beginner cookbook, and it is not a cookbook you grab off the shelf to decide dinner, but that is absolutely alright. Because what it does do is provides manageable impressive recipes that the average cook can pull off with some thought and effort. This is important, because there are times we want to show off some skill, but aren't professionals, and this is the book that helps you do just that. The recipes are amazing, and I'll be honest prior to this review I could only attempt one of them. So you need to read, reflect, consider, and than choose what you will make. The ingredients, while long, are not so exclusive that you won't be able to locate them. Many of them you will have on hand. You will need to organize and prepare before making the meal, and make sure you have the time. But WOW when you pull it off you are going to impress everyone around. I highly recommend this book if you are a foodie or looking to take your cooking to the next level.

[Sandra Noel · Rating 4 out of 5]

I love to grill. I also love slow braised and roasted meats, and this book beautifully covers it all with some great foundations and finishes to boot. The title says a lot about this book. Do not expect to pop in the kitchen and deliver an amazing meal in an hour. This is all about SLOW fires...recipes that may be fairly simple, but they take time. For example, Seared Bay Scallops with Bagna Cauda and Vegetables may sound like a quick, easy dish, but you have to refrigerate the scallops, uncovered, for 3 hours, roast the sunchokes for about half an hour, make the bagna cauda...you get the idea. However, the results speak for themselves.

I like that there is a nice mix of everyday ingredients that most are familiar with as well as a few that you might have to go searching for. However, that just piques the interest and encourages you to go on a little food adventure.

I wouldn't necessarily recommend this book for absolute beginners. The directions are clear, but the sheer volume of work for many of the recipes could intimidate the novice cook. However, if you've been cooking awhile, I think this would be a great book for you.

I received a copy of this book from Clarkson Potter through the Blogging for Books program for my honest review. All thoughts and opinions are my own.

[Nada · Rating 4 out of 5]

I often use my cookbooks - not for an exact recipe but for inspiration, new combinations of ingredients, and new ways of cooking something. For that, Slow Fires by Justin Smillie and Kitty Greenwald definitely fits the bill. This beautiful technique based book focuses on braising, roasting, and grilling. While not for the novice cook or every day meals, it is a book for foodies looking for new inspiration.

Read my complete review at: http://www.memoriesfrombooks.com/2015...

Reviewed for the Blogging for Books program

[Hanah · Rating 5 out of 5]

This book is fantastic! What really drew me to the book was the fact that it didn't contain very typical recipes (how many cookbooks have a version of the same casserole? A good majority), but this one is creative and something to learn from. Just through the recipes alone, you get an idea on what makes a unique dish with something you would normally throw on a grill. A definite Christmas gift for the cooks in the family this year!

[Chrystal]

Slow Fires is an appealing hardcover edition featuring lovely color photos of exquisite dishes. In this amazing detailed book, Chef Justin Smillie of Upland will help readers to master the art of braising, roasting, and grillin, and turn every meal into a delicious culinary experience! It is like having a culinary school readily available at your fingertips. Full Review on TerrificReads

[Sarah · Rating 2 out of 5]

Don't get me wrong-- this is a beautiful cookbook. The recipes are impressive and the food looks incredible. But, it is also daunting in scope. It is not my speed. The recipes are so involved they often span 3-4 pages and include more ingredients than my weekly grocery list. That's not what I'm after in a cookbook.

[Caroline · Rating 4 out of 5]

For experienced home cooks who are interested in learning or improving their braising, roasting, and grilling techniques, this is a valuable resource.

Please read my full review at www.coffeewithcaroline.com.

[Leonard · Rating 2 out of 5]

I almost never read all the recipes in the cook books I mention on Goodreads and this one is no exception. Glancing through this thick, heavy, and nicely illustrated book I didn't see much, if anything, that was very interesting. But you might like it!