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


Justin Smillie, chef of Upland, teaches us the art and science of braising, roasting, and grilling. With his innovative recipes, he takes time-tested rules and techniques and applies them in new, innovative ways. The result - recipes that will open your eyes and expose your palate to a new range of flavors and tastes. Note... The Pancetta Wrapped Halibut (p. 159) is ridiculously good!