STEAKS. ROASTS. BRAISES. BARBECUE. If you have ever cooked a steak medium-well instead of medium-rare, a chicken that ends up dry, a stew that's 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 step-by-step guide to cooking meat at the temperatures and times that get the best results. There's no need for fancy equipment, a team of chefs or a cooking diploma. You just need this book and some patience. "Simply put: Rankin's book will make you 100 per cent more brilliant behind the stove." (Grace Dent). "The first time I ate Neil's food, I was blown away". (Tom Kerridge). "Fire-cooking is unavoidably tactile 'real' cooking and Neil is one of the heroes leading the charge. He eschews sterility and embraces flame." (Adam Perry Lang). "Meat hates to be overcooked, says Neil, so low and slow is the way to go which obviates brining, resting, letting joints come to room temperature and other shibboleths learned at our mothers' knee. There is a great deal useful and inspiring to be absorbed here from a battle-scarred Scotsman in a trucker's cap...and tongs as an extension of his fingers." (Fay Maschler).