A master teacher provides delicious recipes and explains the principles behind the essential technique of roasting.
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. 150 full-color illustrationsBook Description
Editorial Reviews
Review
“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 )
“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 )
“Roasting is my favorite kind of cooking. And All About Roasting is my favorite kind of book.” (Nigella Lawson, author of Nigella Fresh )
“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 )
“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 )
“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 )
“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” )
“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 )
“Roasting is my favorite kind of cooking. And All About Roasting is my favorite kind of book.” (Nigella Lawson, author of Nigella Fresh )
“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 )
“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 )
“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 )
“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” )
About the Author
Molly Stevens is the author of All About Roasting and All About Braising, the latter of which won both the James Beard and the IACP cookbook awards. A contributing editor at Fine Cooking magazine, she lives near Burlington, Vermont.
Product Details
Would you like to update product info or give feedback on images?
|
More About the Author
Molly Stevens is the author of All About Roasting and All About Braising, the latter of which won both the James Beard and the IACP cookbook awards. A contributing editor at Fine Cooking magazine, she lives near Burlington, Vermont.
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most Helpful Customer Reviews
19 of 19 people found the following review helpful:
5.0 out of 5 stars
Master the Technique of Roasting,
By
This review is from: All About Roasting: A New Approach to a Classic Art (Hardcover)
French trained chef Molly Stevens does an admirable job of taking the reader through all the detailed nuances of mastering the art of roasting. Whether it is a beef tenderloin, a lamb loin, a whole chicken, or potatoes, asparagus and brussels sprouts, how to expertly roast, garnish and complement it is covered in All About Roasting.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.
19 of 20 people found the following review helpful:
5.0 out of 5 stars
Detailed, careful, delicious and beautiful. I am blissed out.,
This review is from: All About Roasting: A New Approach to a Classic Art (Hardcover)
I have been waiting so eagerly for this book. Her All About Braising is falling apart from overuse and I expect this one will be too. A couple of years ago I tried her method of doing roast goose from a recipe in Fine Cooking, and the memory of it still lingers. This book has a similar recipe - different stuffing. The book has beautiful explanations of why to do everything she suggests, and tells you which things are essential, which less important. I have read it cover to cover and on day one I made the English potatoes. Day 2 the eggplant with cumin and pimiento. Today (day 3)- cauliflower. This weekend, one of the chickens (have not decided which recipe). As I expected, it takes me through step by step, telling me exactly what to expect at each step. My only criticism (and in the scheme of things, a minor one) is that the index is not too good. Thank you again Molly. I am blissed out.
18 of 19 people found the following review helpful:
5.0 out of 5 stars
Roasts, glorious roasts,
This review is from: All About Roasting: A New Approach to a Classic Art (Hardcover)
I thought I had the best book on roasts already in my collection, but I guess this will have to join the cookbook shelf and share the grandeur of roasts together. Molly Stevens includes recipes for; beef and lamb, pork, chicken and other poultry, fish and shellfish, vegetables and fruit.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.
Share your thoughts with other customers: Create your own review
|
|
What Other Items Do Customers Buy After Viewing This Item?
Tags Customers Associate with This Product(What's this?)Click on a tag to find related items, discussions, and people.
|
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
|
|
So You'd Like to...
|
|
