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All About Roasting: A New Approach to a Classic Art Hardcover – Lay Flat, November 1, 2011
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Cooking in the New Year
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“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 All About Roasting 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)
“Roasting is my favorite kind of cooking. And All About Roasting is my favorite kind of book.” (Nigella Lawson, author of Nigella Fresh)
“Understanding fundamentals and basics is the foundation to great cooking. All About Roasting clearly demystifies this subject with solid information and easy-to-use recipes.” (Brian Polcyn, coauthor of Charcuterie and chef/owner of Five Lakes Grill)
“Is there anything more comforting than roasting? In All About Roasting 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)
“In Molly Stevens’s outstanding book, successful roasting is explained at every stage. All About Roasting is destined to remain a keeper for years to come.” (Paula Wolfert, author of The Food of Morocco)
“For any cook who aspires to roast the perfect chicken, roast beef, or roast pork, All About Roasting 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”)
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Top Customer Reviews
In this cook book it is suggested that, when it comes to roasting, there are many ways to go at it. It is a philosophy that Ms. Stevens reminds us came from the late, great James Beard. She methodically describes the different roasting methods--using temperatures all the way from 225 degrees up to 395. She saves higher temps for searing and "significant browning". Now, I roast at a lower temperature knowing Ms. Stevens would approve. I also create better roasts with her advice and recipes.
Just like in her other great cook book "All About Braising" this author has given me wonderful ideas and shares her vast experience with me. I am so greatful for books like these--with authors so willing to share the best of what they know. There are very many "keeper" recipes here and much "food for thought". Just the idea of using thick slices of onion under my roast chicken--the flavor is incredible!--is justification for the purchase price. (I used to use carrots instead of a rack, and that was good. Onions are way better!)
This book also includes valuable info on convection cooking.Read more ›
We especially like the section on "Quick Go-Withs for Roasted Foods", spotlighting recipes beyond roasted dishes also included in this heavy volume. We were surprised to discover that some fruits lend themselves very well to the roasting process, including grapes, cherries, pineapple and plums.
Chef Stevens nicely lays out basic traditional roasting techniques, then builds upon that by including options to bring a creative twist to a classic and popular cooking process. All About Roasting is definitely a worthy addition to every cook's reference and recipe library.
One of the best things about this book is the amount of useful information it gives in the introduction. There is a chart for what goes with specific dishes, and page numbers, many worthwhile conversion charts. The introduction includes information about the history of roasting, the science behind it, how to roast and basic methods, the effects of basting, brining, salting, steps to make a pan sauce, carving, the equipment, and ovens, even shopping instructions.
There are not many photos of the finished recipes themselves, but there are very good photos of techniques and how to accomplish specific instructions along with the directions on how to prepare the recipes. There are suggestions for wine, serving amounts, roasting time and options are included.
Sources with web sites, telephone numbers (all in the U.S.) and an index is included.
So far we have tried and enjoyed whole roast duck with hoisin sauce(lazy person's Peking duck), and the roast goose, which is supposed to be for Christmas, but we could not wait and a very good recipe for British roast potatoes.
This indeed would be a good cookbook and gift for beginning cooks and even those a bit more experienced.
|Length: 4:25 Mins|
Before Christmas we bought a rib roast, it cost a lot and I was afraid to cook it. Because the family didn't want rib roast tartar I turned to All About roasting. The book took me step by step in preparing, trimming, seasoning, and finally roasting my rib roast, it was delicious and looked just like the picture in the book.
At first glance the recipes might seem intimidating, four pages long, but as I read the recipe I realized the initial recipe isn't that long, it's just she adds options on at the end, plus glazes or sauces or vinaigrette. So One recipe can change with a few easy extra steps. It's great to get the technique down with the main recipe, then get to experiment and play with the additions or changes.
I really like the layout of this book, the ingredients, step by step instructions that are numbered and easy to follow along, and pictures, beautiful pictures of finished food, of step by step instructions, of techniques. Some of the techniques she shows I've done for years, and still learned something from her instructional pictures.
While I wouldn't recommend this book for a vegetarian there is a wonderful section on roasting vegetables and fruits. Roasting Vegetables brings out flavors and textures that are new and exciting and makes a welcome addition to a proteincentric book.Read more ›
Most Recent Customer Reviews
This is a beautiful thick cookbook. We both love her style of writing...it is very conversational and she is humorous. We've learned several new techniques. Read morePublished 27 days ago by Susan D.
Molly Steven strike again - as in 'home run'! Between All About Braising and All About Roasting; two of my most used cookbooks. Read morePublished 5 months ago by Shep
Love this book; it is well written, useful information and great recipes.Published 6 months ago by J. Johnson
We borrowed this from the local library and we just had to buy it. I love how this cookbook is written; it tells you not only how to do a thing, but why to do it that way. Read morePublished 7 months ago by E