Roasting (The Williams-Sonoma Collection Series)
  • Roasting (The Williams-Sonoma Collection Series)
  • Roasting (The Williams-Sonoma Collection Series)

Roasting (The Williams-Sonoma Collection Series)

by Barbara Grunes, Williams-Sonoma Editors
     
 

From a succulent roast chicken or juicy rack of lamb to autumn vegetables roasted until sweetly tender, the time-honored technique of cooking food in the steady heat of the oven brings out the best in meat, poultry, and fish as well as fruits and vegetables.
Williams-Sonoma Collection Roasting offers an array of more than 40 recipes, including updated

See more details below

Overview

From a succulent roast chicken or juicy rack of lamb to autumn vegetables roasted until sweetly tender, the time-honored technique of cooking food in the steady heat of the oven brings out the best in meat, poultry, and fish as well as fruits and vegetables.
Williams-Sonoma Collection Roasting offers an array of more than 40 recipes, including updated classics and tempting new ideas. If you are craving the rich and satisfying taste of roasted meat, try filets mignons with shallots and potato wedges or baby back ribs smothered with spicy barbecue sauce. Recipes for roasted sea bass with fennel and Pernod or turkey breast with pears make it easy to prepare a lighter main course. And a selection of vegetable dishes, such as balsamic-dressed greens with roasted beets or roasted prosciutto-wrapped asparagus, plus a couple of delicious roasted-fruit desserts round out this collection of simple recipes.
Vivid photographs make it easy to decide which recipe to choose, and photographic side notes highlight key ingredients and techniques, making this volume an essential sourcebook for the home cook. The informative basics section and glossary include everything you need to know to make an irresistible roasted dish for a weeknight dinner or a weekend celebration.

Read More

Editorial Reviews

Publishers Weekly
Part of the attractive and accessible Williams-Sonoma cookbook series, this volume focuses on the transformative powers of roasting. Grunes (Gourmet Fish on the Grill) suggests roasting anything from a pork tenderloin to a piece of bluefish to leaves of raddichio and endive. The elegant Sea Bass With Pernod, which calls for only six ingredients and a minimal amount of kitchen skill, makes a perfect dinner party dish. Even easier are Halibut Steaks Au Poivre, a spicy low-fat dish that requires about 15 minutes of kitchen time. Grunes even incorporates fruits, praising the "contrast of caramelized exteriors with soft interiors" of roasted apples and plums. A simple recipe for Roasted-Apple Brown Betty turns out a crumbly comfort that leaves a kitchen smelling divine (an optional Hard Sauce of sweetened whipping cream tops off the dessert). Best of all, like every Williams-Sonoma cookbook, this guide features beautiful photographs, clear instructions and a useful glossary, enabling even a novice to roast like a pro. (Nov.) Copyright 2003 Cahners Business Information.

Product Details

ISBN-13:
9780743226813
Publisher:
Free Press
Publication date:
11/28/2002
Series:
Williams Sonoma Collection Series
Pages:
120
Product dimensions:
8.70(w) x 9.20(h) x 0.70(d)

Related Subjects

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >