All about Roasting: A New Approach to a Classic Art

All about Roasting: A New Approach to a Classic Art by Stevens, Molly

All about Roasting: A New Approach to a Classic Art

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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.



Author: Molly Stevens
Publisher: W. W. Norton & Company
Published: 11/01/2011
Pages: 592
Format: Hardcover
Weight: 4.10lbs
Size: 10.10h x 8.10w x 1.40d
ISBN: 9780393065268
Award: James Beard Foundation Book Awards - Winner
Award: IACP Crystal Whisk Award - Winner
Award: IACP Crystal Whisk Award - Winner

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