Roasting [Paperback]

Kathy Gunst (Author)

Book Description

Publication Date: October 9, 1995

A Roasting Bonanza Roasting resurrects an unjustly neglected cooking technique. Roasting is Fast: You can put together a roasting meal from start to finish in about an hour. Roasting is Healthful: There's practically no added fat. Roasting is Easy: When you prepare Roasted Chicken with Lemon and Herbs, surround it with carrots, baby onions, and zucchini, and voilà—a meal in a pan. Best of all, dinner cooks virtually by itself. Sure, roasting means the revival of the ultimate roast beef and spare ribs to die for, but did you know that you can roast a fig? From fruits and vegetables to cheese and seafood, Kathy Gunst shares her unexpected finds. Intense, New Tastes • Portuguese Roasted Clams with Chorizo • J.R.'s Roasted Salmon with Avocado • Roast Chèvre with Tomatoes and Tapenade • Roasted Fennel Parmigiana • Roasted Parsnip, Mushroom, and Parmesan Salad • Roasted Leek and Tomato Soup • Roasted Pears with Grand Marnier-Cream Sauce • Roasted Mango and Peach Chutney Plus • The best cuts of meat for roasting • Comprehensive meat-roasting charts • Four no-fail ways to test poultry for doneness • The right fish for roasting • Learn how to carve any kind of roast with step-by-step illustrations And Including • What to serve with your juicy roast • The art of "roasting" a stew (you get the same depth of flavor without the fat) • The bonus of leftovers • More than 150 roasting recipes

Editorial Reviews

From Publishers Weekly

While Barbara Kafka's Roasting (see above) may target adventuresome carnivores, Gunst (Leftovers; Condiments) appeals to those presently munching too much raw arugula. Suggesting that roasting is a neglected technique in this age of pasta and salad, she offers recipes for roasting almost anything, from the traditional Chanukkah Brisket or Roast Smoked Country Ham with Apple Cider Glaze to clams, mussels, goat cheese, a mango. In fact, the seafood and vegetable sections of the book are best, featuring the likes of Portuguese Roasted Clams with Chorizo and Spinach Souffle Roll Stuffed with Roasted Red Peppers. None of these recipes is too difficult, although some (e.g., Roasted Soft Shell Crabs with Lemon-Caper Sauce) require some skillet work before the roasting. With generally simple recipes for sauces, soups and stocks, Gunst offers readers plenty of incentive to clean their ovens.

Copyright 1995 Cahners Business Information, Inc.

From Library Journal

Each of these books shows that there's a lot more to roasting than roast beef and chicken, although both volumes include recipes for these classics, too. Gunst (Leftovers, LJ 12/90) has written a less ambitious work than Kafka, but she includes dozens of good recipes that demonstrate the diversity of foods that lend themselves to roasting, from Roasted Mussels to Roasted Chinese-Style Green Beans. There are lots of recipes for roasted fruit, and roasted garlic even gets its own chapter. Kafka, of Microwave Gourmet (LJ 9/15/92) fame and the author most recently of Party Food (LJ 9/15/92), concentrates on technique and offers a detailed guide, with recipes, to roasting poultry, meats, and game, including a section on vegetables that is almost a book in itself. Although both authors emphasize how easy roasting can be, Kafka includes many more recipes for making use of leftovers?from rich and elegant Roast Duck Pasta Sauce to a quick Sesame Ginger Salmon Salad?so busy cooks can make two or even three meals from one roast. These books complement each other well, and both are recommended for most collections.
Copyright 1995 Reed Business Information, Inc.

See all Editorial Reviews

Product Details

• Paperback: 272 pages
• Publisher: Wiley; 1 edition (October 9, 1995)
• Language: English
• ISBN-10: 0020513402
• ISBN-13: 978-0020513407
• Product Dimensions: 9.2 x 7.4 x 0.7 inches
• Shipping Weight: 1 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #1,383,597 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

5.0 out of 5 stars A wonderful Find, January 5, 2000

By A Customer

This review is from: Roasting (Paperback)

I bought this book when it first was printed. The recipes are fantastic. The Chinese flavored Roast Chicken with Roasted vegetables is THE BEST. Every recipe I have made from this book is a winner. I eagerly await another cookbook from Kathy Gunst.

1 of 1 people found the following review helpful:

5.0 out of 5 stars Imaginative ingredients with easy to follow directions!, October 22, 1996

By A Customer

This review is from: Roasting (Paperback)

In her book Roasting, Kathy Gunst provides us with over 150 mouth-watering recipes, taking a new twist on the traditional method of roasting. Many of her recipes include unique combinations of ingredients that work together very well. Her brief narrative introducing each recipe is a nice added touch. I recently tried Roast Loin of Pork with Portobello Mushroom Sauce with Roast of Three Onions as a side dish. Absolute heaven! Even our one year old daughter loved it

5.0 out of 5 stars Great, timeless recipes!, November 19, 2009

By 

Kim "Cooking for fun" (Tennessee) - See all my reviews

This review is from: Roasting (Paperback)

I have had this cookbook for several years and I keep going back to it. The author explains the roasting technique, suggests equipment and demystifies something that was a bit intimidating to me when I was a beginning cook. Her recipes not only tell you how to turn many different cuts of meat into delicious meals - but she also includes vegetable and side dish recipes and makes suggestions that utilize the leftover meat once the first meal has been enjoyed. Roasting brings out such wonderful flavors and aromas - your family and friends will be sitting on the edge of their seats waiting for dinner-time.