All About Roasting - A New Approach to a Classic Art (Hardcover)

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, well-seared 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 potato-sage stuffing, and a one-hour beef rib roast-dishes 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, herb-roasted 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.

General

Imprint:	W W Norton & Co Inc
Country of origin:	United States
Release date:	October 2011
First published:	November 2011
Authors:	Molly Stevens
Dimensions:	261 x 214 x 40mm (L x W x T)
Format:	Hardcover - Cloth over boards
Pages:	573
ISBN-13:	978-0-393-06526-8
Categories:	Books > Health, Home & Family > Cookery / food & drink etc > General cookery > General Books > Food & Drink > General cookery > General Promotions
LSN:	0-393-06526-X
Barcode:	9780393065268

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