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.Learn More
10.25" L x 8.8" W x 1.3" H, 320 pages.
Wipe clean with a soft cloth.
Orders & Returns
This item can be returned for store credit within 30 days of purchase.
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 is the chef at Il Buco Alimentari e Vineria where he won three stars from the New York Times. Chef Justin also creates and implements the menu for Il Buco Al Mare in the Hamptons.
Co-author 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.