Low and Slow: How to Cook Meat

If you have ever cooked a steak mediumwell instead of mediumrare, a chicken that ends up dry, a stew thats 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. This is a stepbystep guide to cooking meat at the temperatures and times that get the best results. Theres no need for fancy equipment, a team of chefs or a cooking diploma. You just need this book and some patience. Includes metric measures.