About this item
This tantalizing book celebrates the art of cooking slowly with time-honored methods that yield tender, delicious meals with little hands-on cooking time. More than 80 recipes cover everything from slow-simmered soups and stews to hearty braised meats and a lemon cheesecake that cures to a creamy custard in a warm oven overnight. A chapter devoted to the sous vide technique will tempt the technophiles, while the slow-grilling section is a revelation for those who man the grill every weekend. Brought to life with 36 enticing photographs by award-winning photographer Alan Benson, this valuable package sells the dream of cooking and living well and is a must-have for dedicated home cooks.
About the Author
Andy Schloss wants everyone to cook more, and he has devoted his career to ease the way. As a well known teacher, food writer, cookbook author, and food product developer, he concentrates his decades of experience to streamline the tedious and illuminate the intricacies that make cooking good food a pleasure and a passion. Andy has authored 17 cookbooks and countless food articles. His first book Fifty Ways to Cook Most Everything was a Book of the Month Club Main Selection. The Science of Good Food (co-authored with David Joachim) won an IACP Cookbook Award, and their book, Mastering the Grill was a NYT bestseller. His latest books Fire It Up, a follow-up grilling guide written with Joachim and Homemade Soda are being published in the Spring of 2011. Schloss is the culinary creator of Cookulus: Ultimate Recipe apps, and the developer and manufacturer of the popular line of seasoning blends, Chef Salt. He is a past president of the International Association of Culinary Professionals, and lives outside Philadelphia with his wife, Karen, and their incredibly well-fed dog.
