Rotis: Roasts for Every Day of the Week

Overview

From the authority on soulful French cooking and author of Pork and Sons comes a definitive guide to roasting fish and meat, featuring 100 essential recipes

Think roasting takes all day? Not so, says bestselling chef Stéphane Reynaud.

Whether it’s “Grandma’s roast beef ” or “veal with an Indian accent,” nothing says hearty French food like a roast. Now, with Rôtis, celebrated French chef Stéphane Reynaud shows that roasts aren’t just for ...

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Rotis: Roasts for Every Day of the Week

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Overview

From the authority on soulful French cooking and author of Pork and Sons comes a definitive guide to roasting fish and meat, featuring 100 essential recipes

Think roasting takes all day? Not so, says bestselling chef Stéphane Reynaud.

Whether it’s “Grandma’s roast beef ” or “veal with an Indian accent,” nothing says hearty French food like a roast. Now, with Rôtis, celebrated French chef Stéphane Reynaud shows that roasts aren’t just for Sundays. With recipes requiring as little as five minutes of preparation and with cooking times as little as 20 minutes, Reynaud suggests roasts for every day of the week: beef on Monday, veal on Tuesday, poultry on Wednesday, pork on Thursday, fish on Friday, lamb on Saturday, and all the rest on Sunday.

And to accompany the feast, try the assortment of side dishes for every season, including a sumptuous slow-cooked ratatouille for the summer and traditional gratin dauphinois in the winter.

Written in straightforward steps, with helpful suggestions for everything from tying a roast, keeping it moist, to serving your guests, and making use of leftovers (a Sunday night “TV sandwich”?), each recipe is accompanied by mouthwatering photographs and presented in a charming format that brings the delightful style of French markets into your home.

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Editorial Reviews

From the Publisher
"The recipes ... remind you of just how simple, and basic, the art of roasting really is. And on a cold, rainy, windy day, there is little more comforting than the most basic instruction of all: 'Heat the oven.'"
The Los Angeles Times

Praise for
Stéphane
Reynaud
“Offers recipes for every course and appetite... The son of a butcher, Reynaud grew up eating all manner of meat, innards and scraps, a kind of ratatouille of the flesh... well suited to adherents of the nose-to-tail, no-waste philosophy.”
—Christine Muhlke, The New York Times Magazine

"With Reynaud’s books, I always feel as if I can understand just where it is that French food comes from. The dishes tend toward hearty, approachable fare from the French countryside, but the recipes can guide a home cook to new comfort with a sometimes intimidating cuisine.”
—Don and Samantha Lindgren, owners of Rabelais in Portland, Maine, in Bon Appetit

“It might be presumptuous to say that anything could be a one-stop resource on rustic French cooking, but Reynaud’s door-stopper cookbook comes pretty close.”
Booklist

“Always with excitement do I open a cookbook by Stéphane Reynaud.... This is the type of book to put next to your night table and read a few pages before going to sleep and to dream of marvelous feasts.”
—Colette Rossant, Super Chef

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Product Details

  • ISBN-13: 9781935554653
  • Publisher: Melville House Publishing
  • Publication date: 10/4/2011
  • Pages: 168
  • Sales rank: 499,490
  • Product dimensions: 8.20 (w) x 10.70 (h) x 0.90 (d)

Meet the Author

Stéphane Reynaud comes from the Ardèche plateau in France, where his grandfather was the village butcher. Brought up on the traditions of French cooking, Reynaud is now owner of Villa 9 Trois in Montreuil, near Paris—a highly regarded restaurant that specializes in pork. Reynaud has appeared on national TV and radio, including The Martha Stewart Show and NPR’s The Splendid Table. He is the author of the acclaimed, Pork & Sons (2007), Terrine (2008), and French Feasts (2009).
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Sort by: Showing 1 Customer Reviews
  • Posted September 30, 2011

    more from this reviewer

    Meat Lovers Paradise!

    Rotis- Roasts for Every Day of the Week by Stephane Reynaud All the recipes include a photos, whether on how to tie your roast or chicken or how to cut it. There is a photo of the prepared meat in the pan with each recipe. We then go to the start of the week. Monday is for roast beef. A short paragraph on what to look for when buying it and than how to cook it to your liking. Well illustrated. Several recipes and sauces to go with it is well such as Bearnaise sauce and Shallot butter. Photos of the prepared meat, how many it will serve, preparation & cooking time. Try Grandma's, Poached, or maybe you prefer your beef with onions or mushrooms. Enough different ways for plenty of future Mondays! Tuesday is roast veal day. You can make it plain and simple, with an Indian accent or with caramel. Fix it with lemon, olives or stewed tomatoes. Perhaps you want to try some fennel or spring vegetables. Choose if you want your veal as a rolled, rack or rump roast. With your tummy full from your Tuesday veal you can consider how to make your roast chicken or roast game on Wednesday. Plain and simple or perhaps stuffed with Boursin, Tomatoes, Tarragon or Goat's cheese, plus more ideas how to spice up your bird while stuffing it. Chicken thighs with fruit and nut stuffing, roast pigeons, duck magrets, roast turkey or guinea fowl with cabbage and ideas for serving duckling. Then we go into the game recipes such as rolled roast rabbit with kidneys or Lyonnaise style. Wednesday is over so it's time to decide what recipe for Thursday. Roast pork is on the menu you only need decide if you'll fix it plain and simple or a rack of pork in salt crust. Somethings you may want on hand for your pork is asparagus and smoky bacon, figs or peaches and maybe some potatoes and chanterelle mushrooms. For beer lovers you can have your pork loin cooked with brown ale or for the tea lovers some earl grey with your pork shoulder. Recipes with garlic, Comte cheese, maybe ginger or endive and orange. Many different recipes and different cuts of pork. Friday could only bring us to roast fish. Let's go "sea" what's on the menu. Roast Salmon with fresh herbs, tarragon mustard or prawns for starters. We move onto several recipes for roasted monk-fish and than sea bass with fennel or sea bream with anchoiade. Roast Cod with sage or roasted tuna with Serrano ham and basil or maybe with sesames. We can stuff our roast fish with dill or fresh herbs, or maybe a special fish stuffing or aniseed. Here comes Saturday and roast lamb is on the menu today. Leg of lamb plain and simple or roasted for 7 hours. Roast a rack of lamb with pistachios, sun dried tomato crust or maybe with honey and mint. Maybe your in the mood for roasted lamb loin with pesto today. Or you could stuff a lamb shoulder with sausage meat, zucchini, fresh herbs or pesto or be unique by roasting it in a "bed of straw." Lamb shanks with cannelloni beans and again there is a photo of each dish! Sunday lunch has arrived roast game is on the menu. Your first recipe choices are roast venison. Sweet & sour roasted fillet or with golden raisins. Or you can try roast leg of venison with pepper sauce. Next is roast boar with bilberries - one look at this photo and you'll be goggling the closest place to get a boar and bilberries for sure, no worries though if you don't find the bilberries you can use the next recipe with black pepper instead. Surprise that was only Sunday lun

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