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Memorial Day: cookbooks for grilling outdoors

These seven, recently released cookbooks could give you the steps and recipes you need to have a grill-tastic summer, whatever your tastes or skill level may be.

3. Low and Slow by Robert Briggs

'Low and Slow' by Robert Briggs (Houghton Mifflin Harcourt, 246 pp.)

  • By Caroline Kelly Staff writer

When it comes to preparing meals, Culinary Institute Association adult education chef-instructor Robert Briggs was the master of precision. Author of "Low and Slow: The art and technique of braising, bbq, and slow roasting," the late Briggs knew that good things take a long time to accomplish, and that’s what makes his recipes taste so good.

Whether cooking a pork shoulder for 10 to 12 hours for Braised Pulled Pork Barbecue Sandwiches with Coleslaw, or smoking a whole duck for 4 to 5 hours for Smoke-Roasted Duck with Dried Cranberry Sauce, the rich flavor that comes from these recipes are as a result of his lengthy methods. Also included are some simple but classic sides to complement the main events, such as Whipped Potatoes, Classic Macaroni and Cheese, and Braised Red Cabbage. If you are willing to put in the time, the results will be well worth it.

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Mark Sappenfield
Editor

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