All about Roasting - by Molly Stevens (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>A master teacher provides delicious recipes and explains the principles behind the essential technique of roasting.<p/><br></br><p><b> Book Synopsis </b></p></br></br><p>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. <em>All About Roasting</em> is like having the best teacher in America in the kitchen with you.</p><p/><br></br><p><b> Review Quotes </b></p></br></br><br>Any meat-lover--and fish- and vegetable-lover--will learn from <em>All About Roasting</em> because the author, Molly Stevens, is such a careful teacher, as fans of her previous book, <em>All About Braising</em>, already know. She's also an imaginative cook and puts in homely touches, like using the roasting juices from ginger chicken as a sauce for elbow macaroni with tomatoes.-- "New York Times"<br><br>For any cook who aspires to roast the perfect chicken, roast beef, or roast pork, <em>All About Roasting</em> 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.--Bruce Aidells, coauthor of The Complete Meat Cookbook and host of "Good Cookin' with Bruce Aidells"<br><br>In Molly Stevens's outstanding book, successful roasting is explained at every stage. <em>All About Roasting</em> is destined to remain a keeper for years to come.--Paula Wolfert, author of The Food of Morocco<br><br>Is there anything more comforting than roasting? In <em>All About Roasting</em> 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.--Dan Barber, Blue Hill<br><br>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 <em>All About Roasting</em> 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.--Danny Meyer, author of, Setting the Table, The Transforming Power of Hospitality in Business<br><br>Roasting is my favorite kind of cooking. And <em>All About Roasting</em> is my favorite kind of book.--Nigella Lawson<br><br>Understanding fundamentals and basics is the foundation to great cooking. <em>All About Roasting</em> clearly demystifies this subject with solid information and easy-to-use recipes.--Brian Polcyn, coauthor of Charcuterie and chef/owner of Five Lakes Grill<br><br>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.--James Peterson, seven-time James Beard award winner<br>
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