How to Roast Everything: A Game-Changing Guide to Building Flavor in Meat, Vegetables, and More

by America's Test Kitchen (Editor)

Overview

With over 175 foolproof recipes covering everything from simple roast chicken and pork loin to top sirloin roast, rack of lamb, and lobster, this authoritative volume offers a master class in the timeless art and science of roasting.

Roast: It's at once a verb and a noun, a technique and a cut of meat, and a concept so familiar and seemingly simple that it has rarely been explored in a single volume. In How to Roast Everything, America's Test Kitchen expertly demonstrates the scope and versatility of roasting, exploring the many ways to coax big, bold flavor out of poultry, meat, seafood, fruits, and vegetables alike.

Why do some recipes need a roasting rack and some don't? How do you take the temperature of a bone-in roast? Why roast fresh fruit? How (and why) do you tie up a tenderloin? These kitchen-tested recipes offer all the necessary answers and insights. With dozens of enticing flavor variations, clever tips, and masterful prep tricks spread across the information-packed pages, this book will quickly transform even novice home cooks into roasting experts. And while this collection offers plenty of stately centerpieces like Crown Roast of Pork and Butterflied Turkey with Cranberry-Molasses Glaze, it also proves that roasting suits every meal. With weeknight-friendly options like Pan-Roasted Chicken with Shallot-Thyme Sauce and Oven-Roasted Salmon Fillets with Tangerine and Ginger Relish and crowd-pleasing one-pan meals like Roasted Halibut with Red Potatoes, Corn, and Andouille and Pepper-Crusted Pork Tenderloin Roast with Asparagus and Goat Cheese, there is no shortage of accessible, family-friendly dishes to choose from.

Product Details

ISBN-13:	9781945256226
Publisher:	America's Test Kitchen
Publication date:	02/06/2018
Pages:	416
Sales rank:	130,440
Product dimensions:	8.60(w) x 9.90(h) x 1.20(d)

About the Author

About America’s Test Kitchen
America's Test Kitchen, based in a brand new state-of-the-art 60,000 sq. ft. facility with over 15,000 sq. ft. of test kitchens and studio space, in Boston's Seaport District, is dedicated to finding the very best recipes for home cooks. Over 50 full-time (admittedly obsessive) test cooks spend their days testing recipes 30, 40, up to 100 times, tweaking every variable until they understand how and why recipes work. They also test cookware and supermarket ingredients so viewers can bypass marketing hype and buy the best quality products. As the home of Cook's Illustrated and Cook's Country magazines, and publisher of more than one dozen cookbooks each year, America's Test Kitchen has earned the respect of the publishing industry, the culinary world, and millions of home cooks. America's Test Kitchen the television show launched in 2001, and the company added a second television program, Cook's Country, in 2008. 

Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

Learn more at https://www.americastestkitchen.com/.

Editorial Reviews

★ 01/01/2018
The editors at America’s Test Kitchen here focus on one of the most accessible cooking methods: roasting. The editors offers cornerstone recipes for such classics as roast chicken, roast beef, and salmon fillets, but it’s in highlighting the versatility of roasting that the book really shines. Riffs on familiar fare, such as Thai roast chicken with a chili dipping sauce, coffee-chipotle–rubbed roast beef, and lemon-herb roast cod with crispy garlic potatoes add variety. The book devotes sections to grill roasting, which adds a dimension of smokiness to such dishes as sirloin roast with garlic and rosemary and pork tenderloin with grilled pineapple and red onion salsa. It’s all about technique and timing, and the ATK crew delivers their usual clear instructions to ensure success. In addition, they also offer tips for things like buying the best chicken (go with organic and air-chilled), calibrating a meat thermometer, and artfully skewering a bone-in ham for grilling. The thoughtful balance of practicality and imagination will inspire readers of all tastes and skill levels. (Jan.)

Publishers Weekly

"The thoughtful balance of practicality and imagination will inspire readers of all tastes and skill levels." - Publishers Weekly, Starred Review


"I could consider America’s Test Kitchen “How to Roast Everything” as a cookbook and a self-help book in one." -Portland Press Herald

From the Publisher

03/15/2018
America's Test Kitchen's all-purpose guide to the art of roasting offers 175 recipes (e.g., boneless rib roast with Yorkshire pudding and jus, crispy slow-roasted pork belly, grill-roasted stuffed trout) that can help readers build a repertoire of succulent, well-browned foods. Meat and poultry are best represented, but the volume also covers seafood, vegetables, and fruits. Most dishes need little in the way of accompaniment; some include complementary sides, others pair beautifully with sauces and compound butters in the "roasting basics" section. Practical tips abound, which touch on techniques (e.g., thawing, trussing, carving), equipment recommendations, and the best ways to prepare and serve different cuts. VERDICT Because roasts appear in many of America's Test Kitchen titles, this title will be most useful for novices, meat lovers, and regular roasters. While a solid introduction to an essential technique, this won't dethrone Mollie Stevens's All About Roasting.

Library Journal