Winner of the James Beard Foundation Award for Best Single Subject Cookbook
Winner of the IACP Award 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 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.
Winner of the James Beard Foundation Award for Best Single Subject Cookbook
Winner of the IACP Award 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 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.
| ISBN-13: | 9780393253672 |
|---|---|
| Publisher: | Norton, W. W. & Company, Inc. |
| Publication date: | 12/14/2015 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 592 |
| File size: | 131 MB |
| Note: | This product may take a few minutes to download. |
Wondering what to get the chef in your life? We asked Christopher Kimball, founder and editor of America’s Test Kitchen and author of such delicious cookbook classics as The Cook’s Bible and Fannie’s Last Supper, to share with us his Holiday Cookbook Buyer’s Guide for 2011. Click to see his mouthwatering choices
