Title
All About Roasting: A New Approach to a Classic Art,Used
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Winner of the James Beard Foundation Award for Best Single Subject CookbookWinner of the IACP Award for Best Single Subject Cookbook and Best General CookbookA 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, wellseared 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 potatosage stuffing, and a onehour beef rib roastdishes 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, herbroasted 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. 150 fullcolor illustrations
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