Low & Slow is the book for anyone who's ready to go beyond grilling and master the craft of traditional barbecue. And not just barbecue, but braising and slow roasting, too--together the three pillars of low and slow cooking. With Low & Slow, you'll learn to apply the magic of low heat and long cooking times to transform tough cuts of meat into juicy, flavorful finished dishes. The pros at The Culinary Institute of America have packed all their expertise,...

"Learn how to prepare dozens of recipes with step-by-step instructions for meats, pasta, vegetables, seafood, and more with an experienced CIA and restaurant chef"--container.

We’d all love to create the same wholesome, delicious meals that professional chefs make. But there is one thing that often prevents us from doing so: lack of time. Now, in six innovative and practical lessons, award-winning Chef-Instructor Bill Briwa of the prestigious Culinary Institute of America shows you the same skills, strategies, and tricks that professional chefs use.

Great-tasting meals begin with an understanding of the fundamentals of cooking. Now, in this 12-hour course taught by a professional chef-instructor from The Culinary Institute of America, you can learn the foundational culinary skills you need to turn out delicious and impressive meals. Gain an expert chef's insight into tips, tricks, and secrets that will elevate any dish from good to great.

From main dishes to cocktails to desserts, THE EVERYDAY GOURMET: COOKING WITH VEGETABLES reveals how you can prepare fresher, more vibrant food at home.. Across 24 step-by-step lessons, Chef Bill Briwa - an award-winning Professor of Culinary Arts at the esteemed Culinary Institute of America - provides the expert insight you need to make vegetables a focal point of your meals, with or without meat.