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We all crave warming comfort food when the weather starts to cool down - rich and fragrant curries, succulent braises and soups, and meat so tender you could cut it with a spoon. This is the time of year that we skip the salads and quick stir-fries and the art of slow cooking comes into its own. 'Low and slow' refers to the cooking method used throughout the book - low temperature cooking for a long period of time, either in the oven or on the stovetop, which helps to add a great depth of flavour and tenderness to dishes.
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About the Author

Louise Franc is a cook, food stylist and food writer based in Sydney, Australia. Low & Slow is her first book.

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Louise Franc is a cook, food stylist and food writer based in Sydney, Australia. Low & Slow is her first book.

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