Awards

• Winner of Gourmand World Cookbook Award 2016 (UK)
• Winner of Gourmand World Cookbook Awards 2016 (UK)

Overview

The definitive meat cookbook from Neil Rankin, the chef behind the OFM award-winning Temper. No kitchen dramas or barbecue fails ever again. Just perfectly cooked meat. OFM award-winner Neil Rankin knows how to cook meat. In this book he explains how he does it, using the foolproof methods he has honed to perfection and relies on in the kitchens of Temper in London. \""If you have ever cooked a steak medium-well instead of medium-rare, a chicken that ends up dry, a stew that's tough or stringy or a rack of ribs that fall too much off the bone then this book will make your life that little bit better.\"" Neil Rankin 'You've cost me a bloody fortune. Steak on four nights...Perfect every time. My boys - steak mad - are so happy.' Diana Henry 'Simply put- Rankin's book will make you 100% more brilliant behind the stove.' Grace Dent 'The first time I ate Neil's food, I was blown away' Tom Kerridge 'Fire-cooking is unavoidably tactile 'real' cooking and Neil is one of the heroes leading the charge. He eschews sterility and embraces flame.' Adam Perry Lang 'Meat hates to be overcooked, says Neil, so low and slow is the way to go which obviates brining, resting, letting joints come to room temperature and other shibboleths learned at our mothers' knee. There is a great deal useful and inspiring to be absorbed here from a battle-scarred Scotsman in a trucker's cap... and tongs as an extension of his fingers.' Fay Maschler 'Without any doubts the best meat/bbq book I've read! Everything about it is just spot on.' @artisanbaker 'The book is fantastic. Managed not to overcook a beef joint for the first time ever!' @KungFuBBQ

Full Product Details

Author:   Neil Rankin
Publisher:   Ebury Publishing
Imprint:   Ebury Press
Dimensions:   Width: 19.60cm , Height: 2.80cm , Length: 25.40cm
Weight:   1.000kg
ISBN:  

9781785030871

ISBN 10:   1785030876
Pages:   272
Publication Date:   05 May 2016
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   To order  
Stock availability from the supplier is unknown. We will order it for you and ship this item to you once it is received by us.

Table of Contents

1: PREFACE 2: FOREWORD BY ADAM PERRY LANG 3: FOREWORD BY FAY MASCHLER 4: INTRODUCTION 1: What is low and slow? 2: How to cook meat 3: Before cooking 4: Meat quality 5: Rare breeds 6: Mutton and hogget vs lamb 7: Corn-feeding vs grass-feeding 8: Farming and the environment 9: When to colour meat 10: Searing meat 11: Why you should move meat around the pan 12: Why you should flip meat regularly during cooking 13: How meat cooks in an oven 14: Using higher temperatures 15: Reheating meat 16: Equipment 5: STEAKS 1: Introduction 2: Bashing out steaks 3: Bone or no bone? 4: Colouring steak/searing 5: Seasoning steak 6: Let’s lay ‘resting’ to rest 7: Internal cooking temperatures 8: Rare to well-done 9: A temperature guide 10: How to cook steak 11: Different steaks to consider 12: Sauces, butters and sides for steaks 6: ROASTS 1: Introduction 2: How to roast meat 3: To brine or not to brine? 4: Marinades 5: Crispy skin 6: Pink pork 7: General food safety tips 8: Roast methods 9: Stocks, gravies and side dishes for roasts 7: BRAISES 1: Introduction 2: The overnight braise 3: A braising timeline 4: Cooking without a lid 5: The result 6: Braising stock 7: Braised meat dishes 8: BBQ/SLOW-SMOKING 1: Introduction 2: How to light a BBQ 3: What wood to use 4: Choosing charcoal 5: Wood or charcoal and wood? 6: Meat starting temperatures 7: The stall 8: How hot should my smoker be? 9: Spraying meat and water pans 10: Types of barbecues for smoking 11: BBQ methods 12: Rubs, sauces and sides for BBQs 13: A note on meat rubs 9: Glossary 10: Index 11: Acknowledgements

Reviews

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 Without wishing to over-dramatise my admiration for Rankin, in his culinary path from a classical training to interacting directly with coals you might want to think back to that turning point in human evolution - the date remains woolly - when Homo erectus learned to control fire. -- Fay Maschler Put simply: Rankin's book will make you 100% more brilliant behind the stove. -- Grace Dent -

This is the place [Smokehouse] to show us why man discovered fire -- Fay Maschler Evening Standard Without wishing to over-dramatise my admiration for Rankin, in his culinary path from a classical training to interacting directly with coals you might want to think back to that turning point in human evolution - the date remains woolly - when Homo erectus learned to control fire. -- Fay Maschler I'm a fan of Rankin's work, largely - and I'm using very technical foodie jargon here - because 'it's good and I want to eat it'. -- Grace Dent Neil's menu showcases how far British produce has progressed since rationing ended. BBC.co.uk A chef famed for BBQ and extolling the virtues of butchery ... Smokehouse is where the meat comes thick and slow (cooked). -- Lisa Markwell The Independent

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 *

Author Information

Neil is the chef behind Temper Soho and Temper City. Temper won best newcomer at the OFM Awards in 2017. Temper Soho is an open fire-pit restaurant serving up barbecue with a South American influence - tacos, tortillas and mezcal. Temper City serves up barbecue with an Indian influence - offering curry, tandoor and roti breads. Before opening Temper, Neil Rankin had cooked at Rhodes 24 and Chez Bruce, Barbecoa, Pitt Cue and John Salt. Neil opened Smokehouse in 2013 and a second Smokehouse in 2015 as well as Bad Egg, all in London. Neil is also a regular at Meatopia and part of London Union. Low and Slow is Neil Rankin's first book.

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