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 illustrations
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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.
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More About the Author
Molly Stevens is the author of All About Roasting and All About Braising, both of which won both James Beard and IACP cookbook awards. A contributing editor at Fine Cooking magazine, she lives near Burlington, Vermont.
Customer Reviews
Most Helpful Customer Reviews
35 of 36 people found the following review helpful
By Dee Long
Format: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.
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.
33 of 34 people found the following review helpful
5.0 out of 5 stars
It's like having a teacher in the kitchen with me, making sure of my success
January 10, 2012
Format:Hardcover
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Length:
4:25
Mins
All About Roasting is an fabulous cookbook. I have a couple of books on roasting, but Molly Stevens has done such a wonderful job of taking me step by step through the process of roasting meat, poultry, fish, and even vegetables and fruits, that when I cook from this book I feel I have a teacher right in the kitchen with me, walking me through each step and ensuring I am serving the best from the oven to my family.
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.
Whether your book shelves are sagging from the weight of your many many cookbooks, or you're looking for your first cookbook to learn how to roast, or a gift for someone moving into their first home, this cookbook is one that will fit all purposes, from the most seasoned of cooks to the beginner, this is a great book.
*ETA, last night made the spice-crusted roast pork tenderloin on page 177. If you have this book, make this recipe! So delicious, so flavorful, so fast to put together, a perfect after work recipe. Yummy!
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.
Whether your book shelves are sagging from the weight of your many many cookbooks, or you're looking for your first cookbook to learn how to roast, or a gift for someone moving into their first home, this cookbook is one that will fit all purposes, from the most seasoned of cooks to the beginner, this is a great book.
*ETA, last night made the spice-crusted roast pork tenderloin on page 177. If you have this book, make this recipe! So delicious, so flavorful, so fast to put together, a perfect after work recipe. Yummy!
31 of 32 people found the following review helpful
Format: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.
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.
Most Recent Customer Reviews
5.0 out of 5 stars
Excellent
This cookbook is very well written and provides exceptional description of roasting technique. I highly recommend it to friends who want to expand their roasting horizons.
Published 2 days ago by Colleen A Colbeck
5.0 out of 5 stars
Everything you always wanted to know. . .
Molly Stevens does it again. The ultimate book on roasting - teaching, recipes, this book has it all. No there is not a pretty picture for every recipe. Read more
Published 11 days ago by camedit
5.0 out of 5 stars
My current favorite cookbook
I've made several recipes already and I'm looking forward to making many more. The roast chicken alone is worth the price of the book.
Published 26 days ago by Gail A. Doty
5.0 out of 5 stars
Well done and very informative!
Love the recipes and simple directions for all things roasted! You will find veggie as well as the usual entrees of beef, chicken and fish recipes.
Published 1 month ago by Happy Sleeper
5.0 out of 5 stars
learning a lot
this book is full of info that surprises me. I am a long-time pretty good cook, but there is much in this book about how heat variations changes the food.
Published 1 month ago by Joann Gilles
5.0 out of 5 stars
Simply the best book on roasting I've ever found
"All About Roasting" is simply the best book on roasting I've ever found. For some reason, the secrets of roasting always eluded me, but the author makes it clear that roasting... Read more
Published 1 month ago by armando
5.0 out of 5 stars
All About Roasting by Molly Stevens
Ms Stevens knows how to roast and is able to tell you how to be successful. She shares her wealth of knowledge, giving you practical how-to advise at the beginning of the book. Read more
Published 2 months ago by Nancy Hoffman
3.0 out of 5 stars
Great book, but needs more full colored pictures.
Great book, but needs more full colored pictures. The history and explanation of roasting is great, but a good cookbook should be more illustrative.
Published 3 months ago by Eric Camarillo
5.0 out of 5 stars
A Terrific Bargain
There are very good reasons that so many reviewers give this book such high ratings (and NONE have panned it)! Read more
Published 3 months ago by berner
5.0 out of 5 stars
Both Inspirational and Down-to-Earth
A wonderful companion to her All About Braising. Delicious, imaginative recipes well grounded in technique. Read more
Published 3 months ago by Shauna Holiman
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