Here is the meaty cover of the upcoming cookbook from chef Justin Smillie (Upland, New York City). Slow Fires: Mastering New Ways to Roast, Braise, and Grill is Smillie's debut cookbook to be published by Clarkson Potter. The book wants to empower readers "to master the art of gentle cooking," which means Smillie will break down "the fundamental techniques of braising, roasting, and grilling." Readers can expect recipes for dishes like salt-roasted bass with parsnips, peppercorn-crusted short ribs, veal meatballs with gingered buttermilk, and red wine-braised beef with marinated savoy cabbage. Co-written with writer Kitty Greenwald, the cookbook hits shelves November 3.
The Atlantic's Senior Associate Editor Adam Chandler has landed a book deal. According to Publishers Marketplace, it is titled Drive-Thru Dreams: A Journey Through the Noble Heart of America's Fast-Food Kingdom. Published by Flatiron Books, the book will take a look at "fast food's unique place in the fabric off American history and culture." There is no information regarding a release date.
Pitmaster and four-time world barbecue champion Mike Mills (17th Street Barbecue, Illinois) and his daughter and business partner Amy Mills are writing a book with Rux Martin Books. Titled Praise the Lard!: Revelations and Recipes from a Legendary Life in Barbecue, it will be a "story-filled handbook for how to succeed in life, business, and barbecue." Publishers Marketplace writes that the cookbook will also include recipes for Mills' signature recipes like St. Louis-style toasted ravioli and something called Soul Rolls.