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All about Roasting: A New Approach to a Classic Art (Hardcover)

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    Description


    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.

    About the Author


    Stevens is a Vermont-based chef, cooking teacher, food writer, and editor. She has taught at New England Culinary Institute in Essex Junction, Vermont, and directed programs at L'Ecole de Cuisine La Varenne in Burgundy, France.
    Product Details
    ISBN: 9780393065268
    ISBN-10: 039306526X
    Publisher: W. W. Norton & Company
    Publication Date: November 2011
    Pages: 592
    Language: English