When it comes to preparing meals, Culinary Institute Association adult education chef-instructor Robert Briggs was the master of precision. Author of "," the late Briggs knew that good things take a long time to accomplish, and that鈥檚 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.
