Cover for All About Roasting

All About Roasting

A New Approach to a Classic Art

Hardcover

List Cost: 35.00*

* Individual store prices may vary.

Description

Winner of the James Beard Foundation Award for Best Single Subject Cookbook

Winner of the IACP Laurels for Best Single Subject Cookbook and Best General Cookbook

A master teacher provides delicious recipes and explains the principles behind the essential technique of roasting.

Successful restaurateurs accept always known that calculation "roasted" to a dish guarantees immediate entreatment. Molly Stevens brings her trademark thoroughness and middle for particular to the technique of roasting. She breaks down when to use loftier heat, moderate rut, or depression heat to produce juicy, well-seared meats, caramelized drippings, and concentrated flavors. Her 150 recipes feature the total 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 irish potato-sage stuffing, and a ane-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 all-time teacher in America in the kitchen with you.

Praise For All Most Roasting: A New Approach to a Classic Art…

Any meat-lover—and fish- and vegetable-lover—will learn from All Most Roasting because the author, Molly Stevens, is such a careful teacher, equally fans of her previous book, All Most Braising, already know. She's also an imaginative cook and puts in homely touches, like using the roasting juices from ginger chicken as a sauce for elbow macaroni with tomatoes.

— New York Times

Molly Stevens is a professor of roasting and a hedonist at heart. Whether you are someone who takes visceral pleasure from the crackling sounds and intoxicating smells of a kitchen in which something is being roasted—or a culinary scientist who just wants to know how it's done—you need to have this cookbook in your collection. I guarantee All About Roasting will get 1 of the most referred to books in my home; one my family volition turn to when cooking for the holidays, Sunday dark dinners, and whenever nosotros're looking for a good reason to open a canteen of wine.

— Danny Meyer, author of ,Setting the Tabular array, The Transforming Ability of Hospitality in Business organisation

Roasting is my favorite kind of cooking. And All About Roasting is my favorite kind of book.

— Nigella Lawson

Understanding fundamentals and basics is the foundation to great cooking. All Well-nigh Roasting clearly demystifies this bailiwick with solid information and easy-to-apply recipes.

— Brian Polcyn, coauthor of Charcuterie and chef/owner of Five Lakes Grill

Is at that place anything more comforting than roasting? In All About Roasting the indefatigable Molly Stevens brings finesse to an historic period-erstwhile art form. And, yep, in these pages it is an art. From hamburgers to grapes, oysters to pineapples, Stevens explains, illuminates, and refines roasting with all the grace and expertise of a chief. You lot'll be happy yous signed on as apprentice.

— Dan Hairdresser, Blue Hill

In Molly Stevens's outstanding book, successful roasting is explained at every stage. All Nearly Roasting is destined to remain a keeper for years to come up.

— Paula Wolfert, author of The Food of Morocco

For any cook who aspires to roast the perfect chicken, roast beef, or roast pork, All About Roasting is your guide. The information on how to choose the correct cutting to produce succulent and juicy results that nosotros all aspire to reach is invaluable.

— Bruce Aidells, coauthor of The Complete Meat Cookbook and host of "Skilful Cookin' with Bruce Aidells"

I'm delighted to see that Molly Stevens has come out with a book that's far ahead of the pack on the subject of roasting. The volume is detailed even so succinct, complex yet simply explained and a must-have for any cook's library. Brava.
— James Peterson, vii-time James Beard award winner

West. W. Norton & Company, 9780393065268, 592pp.

Publication Date: Nov one, 2011

Almost the Author

Molly Stevens is a cooking teacher, writer, and recipe developer. Her cookbooks include All About Dinner as well as the James Beard and IACP cookbook laurels winners All About Braising and All Nigh Roasting. She has been named Cooking Instructor of the Year by both Bon Appétit and IACP. Her recipes and articles have appeared regularly in Bon Appétit, Fine Cooking, Eating Well, and other national publications. She lives near Burlington, Vermont.