All About Roasting

All About Roasting

A New Approach to A Classic Art

Book - 2011 | 1st ed.
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Successful restaurateurs have always known that adding "roasted" to a dish guarantees immediate appeal. Molly Stevens brings her trademark thoroughness and eye for detail to the technique of roasting. She breaks down when to use high heat, moderate heat, or low heat to produce juicy, well-seared meats, caramelized drippings, and concentrated flavors. Her 150 recipes feature the full range of dishes from beef, lamb, pork, and poultry to seafood and vegetables. Showstoppers include porchetta ingeniously made with a loin of pork, a roast goose with potato-sage stuffing, and a one-hour beef rib roast-dishes we've dreamed of making, and that Molly makes possible with her precise and encouraging instructions. Other recipes such as a Sunday supper roast chicken, herb-roasted shrimp, and blasted broccoli make this an indispensable book for home cooks and chefs. All About Roasting is like having the best teacher in America in the kitchen with you.
Publisher: New York : W.W. Norton, c2011.
Edition: 1st ed.
ISBN: 9780393065268
Branch Call Number: 641.71
Characteristics: xviii, 573 p. : col. ill. ; 26 cm.


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Apr 02, 2014

to buy

Jun 19, 2012

This is one of my favorite cookbooks. I've tried over 10 recipes in this book and have not been disappointed. I've learned a lot about roasting in Chapter 1 Introduction the Principles of Roasting. Ms. Steven's discusses different cooking utensils and equipment, what exactly is roasting, position of the rack in roasting, different temperatures....I thought I knew a lot but quickly realize I didn't.
The book is organized by meat, poultry, fish and veggies/fruits. The recipes are detailed but follow them closely and you will have some delicious meals.

Brenda74 Mar 21, 2012

Great book. My kids now will eat cauliflower thanks to the recipe in here


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