Stevens is a cooking instructor and food writer whose first book, The Art of Braising, won a 2005 James Beard Foundation award. Here, in this outstanding cookbook, she shows herself to still be at the top of her game. She begins with a 45-page introduction to the art and science of roasting that should be required reading for anyone in possession of a chunk of meat and an oven. Topics covered include the differences in employing high versus low heat, the reasons to rest meat before carving, the joys of convection ovens, and why fat is always a critical component. Next come 150 recipes divided into chapters on beef, pork, poultry, fish, and vegetables. Each begins with a basic entree that, once grasped, leads the way to more complex adventures. A simple sear-roasted pork tenderloin, for example, involves only salt, pepper, and oil, but 30 pages later it is time for a sausage and prune stuffed pork loin with brandy cream sauce. Numerous tips on trimming, carving, and shopping augment the work, all of which is written in a clear, confident voice that educates (“Fat conducts heat much better than air”) and entertains (“Halibut is an easy fish to love”). It is a compelling collection that drives home the difference between a chef merely showing off some recipes and a teacher exploring her craft. (Nov.)
This is the one book on my list that is more practical than inspirational, although it is well appointed and more than serviceable in design. Roasting books have been done before (thanks to Barbara Kafka, among others), and the author is, therefore, treading well-worn ground. But she has struck a nice balance between useful recipes, clear directions, and more-than-sufficient culinary artistry to make me sit up and pay attention. The standard recipes are all there, but she dresses them up just enough to make you look good at home without being overly trendy. I would be perfectly happy to serve Spice-Rubbed Roast Chicken Thighs with Cilantro-Lime Vinaigrette or Quick-Roasted Halibut Steaks with Basil-Mint Browned Butter and Almonds. This is a glossy book with big color photos that you can really cook froma good solid book from someone who clearly knows her way around the kitchen.
Founder and Editor, America's Test Kitchen
Is there anything more comforting than roasting? In All About Roasting the indefatigable Molly Stevens brings finesse to an age-old art form. And, yes, 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 master. You’ll be happy you signed on as apprentice.”
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 book is detailed yet succinct, complex yet simply explained and a must-have for any cook’s library. Brava.
Roasting is my favorite kind of cooking. And All About Roasting is my favorite kind of book.”
In Molly Stevens’s outstanding book, successful roasting is explained at every stage. All About Roasting is destined to remain a keeper for years to come.”
Understanding fundamentals and basics is the foundation to great cooking. All About Roasting clearly demystifies this subject with solid information and easy-to-use recipes.”
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 become one of the most referred to books in my home; one my family will turn to when cooking for the holidays, Sunday night dinners, and whenever we’re looking for a good reason to open a bottle of wine.”
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 right cut to produce succulent and juicy results that we all aspire to achieve is invaluable.”
Stevens, author of the James Beard and IACP cookbook award winner All About Braising, has once again delivered a comprehensive, must-have volume that deftly illuminates a seemingly simple technique. After reading Stevens's introduction to roasting history, science, and basic principles, cooks of all levels can confidently tackle the book's 150 recipes for roasted meat, poultry, fish, shellfish, vegetables, and fruit. The recipes progress from simple (e.g., Basic Roast Chicken) to more complex (e.g., Thai-Style Roast Chicken Pieces with Lemongrass, Red Peppers, and Shiitakes) and clearly list yield, cooking times, and wine/beer pairings. This book arrives just in time for readers hoping to sear, sauce, and serve an impressive roast this holiday season.
Any meat-loverand fish- and vegetable-loverwill learn from All about Roasting: A New Approach to a Classic Art because the author, Molly Stevens, is such a careful teacher…
The New York Times Book Review