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Rotis: Roasts for Every Day of the Week Hardcover – October 4, 2011


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Rotis: Roasts for Every Day of the Week + Pork and Sons + French Feasts: 299 Traditional Recipes for Family Meals and Gatherings
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Product Details

  • Hardcover: 168 pages
  • Publisher: Melville House (October 4, 2011)
  • Language: English
  • ISBN-10: 1935554654
  • ISBN-13: 978-1935554653
  • Product Dimensions: 8.4 x 0.9 x 10.9 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #867,041 in Books (See Top 100 in Books)

Editorial Reviews

Review

"The recipes ... remind you of just how simple, and basic, the art of roasting really is. And on a cold, rainy, windy day, there is little more comforting than the most basic instruction of all: 'Heat the oven.'"
The Los Angeles Times

Praise for Stéphane Reynaud

“Offers recipes for every course and appetite... The son of a butcher, Reynaud grew up eating all manner of meat, innards and scraps, a kind of ratatouille of the flesh... well suited to adherents of the nose-to-tail, no-waste philosophy.”
—Christine Muhlke, The New York Times Magazine

"With Reynaud’s books, I always feel as if I can understand just where it is that French food comes from. The dishes tend toward hearty, approachable fare from the French countryside, but the recipes can guide a home cook to new comfort with a sometimes intimidating cuisine.”
—Don and Samantha Lindgren, owners of Rabelais in Portland, Maine, in Bon Appetit

“It might be presumptuous to say that anything could be a one-stop resource on rustic French cooking, but Reynaud’s door-stopper cookbook comes pretty close.”
Booklist

“Always with excitement do I open a cookbook by Stéphane Reynaud.... This is the type of book to put next to your night table and read a few pages before going to sleep and to dream of marvelous feasts.”
—Colette Rossant, Super Chef

About the Author

Stéphane Reynaud comes from the Ardèche plateau in France, where his grandfather was the village butcher. Brought up on the traditions of French cooking, Reynaud is now owner of Villa 9 Trois in Montreuil, near Paris—a highly regarded restaurant that specializes in pork. Reynaud has appeared on national TV and radio, including The Martha Stewart Show and NPR’s The Splendid Table. He is the author of Pork & Sons (2007), Terrine (2008), and French Feasts (2009).

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Customer Reviews

4.8 out of 5 stars
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See all 9 customer reviews
I look forward to cooking more!
Book Babe
I love the straight-foward and easy to follow recipes this cook book has to offer and so does my husband:)!
VCrow92
The photographs are beautiful and the directions are clear.
qb

Most Helpful Customer Reviews

13 of 13 people found the following review helpful By kingken on December 25, 2009
Format: Hardcover Verified Purchase
I've never been dissappointed by any of Stephane Reynaud's cookbooks, I've got all I could lay my hands on. It's rustic, honest, French home cooking. If you like food without pretense, he's your guy.
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10 of 11 people found the following review helpful By Amazon Customer on January 10, 2010
Format: Hardcover Verified Purchase
When we were in Paris, my wife and I had a chance to eat at Stephane Reynaud's restaurant. The food was wonderful (best of my life) and we even got to meet Stephane, who was an extremely nice man. All of his books reflect this - world class food presented in a thoughtful and accessable manner.
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6 of 6 people found the following review helpful By Book Babe on December 5, 2011
Format: Hardcover
This is a wonderful cookbook! I was a little nervous about it being French food--that it would be too difficult or "fancy". But everything is very simple to do, and explained beautifully. As a novice cook, I never felt over my head. And my "Grand Ma" roast was really delicious. It was polished off in one sitting, with our guests wanting the recipe. I look forward to cooking more! Sunday here I come!
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10 of 12 people found the following review helpful By Jennifer L. Rinehart VINE VOICE on November 27, 2011
Format: Hardcover
We don't eat a lot of meat, not because we don't like it, partly because I grew up eating a lot of it as a kid and didn't particularly care for it. Mom would toss a roast in the crockpot with carrots, potatoes and a can of cream of mushroom soup, eight hours later, it was done.

I remember seeing pictures of roasts in magazines, their brown sides dripping with juices, surrounded by crispy potatoes and turnips and they looked so much tastier than the slightly grayish meat I was used to. I determined to make one that was picture perfect, lets just say it didn't turn out and I gave up after decimating my second Sirloin Roast.

Fast forward to now, I found a recipe for a roast that seemed to break every cooking law I'd grown up with. It wasn't cooked in a pot. There was no cheery red and white can of soup. It turned out perfect, dark brown on the outside, reddish pink flesh inside and was easily sliceable for sandwiches the next day.

Then I saw this book and it's beautiful pictures of roasts got me thinking about what else we'd been missing out on because of my lack of roasting skills.

A lot it turns out. Roast Pork with brown Ale and Prunes, Roast Pork with Bacon and Comte Cheese, Chicken with Anchovies, Fillet of Wild Boar with Bilberries (don't know where I'd find boar, wild or not and bilberries could be subbed for something else I'm sure, cranberries?) .

Best of all, it has some fantastic recipes for fish, I wasn't expecting that, just the word ROAST conjures up a picture of a huge hunk of meat, usually of the cow persuasion. Anyways, I'm a novice when it comes to cooking fish. I grew up on fishsticks and canned clam chowder. The first time I ate fresh lobster, I was twenty years old.
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3 of 3 people found the following review helpful By Sandra Terzian-Feliz on January 15, 2012
Format: Hardcover Verified Purchase
This is the only cookbook you will ever need for any roast, of any kind of meat, game, fish, or fowl. It is beautifully organized, starting out with a plain roast of each kind, and then giving multiple variations that can follow, giving the cook an almost infinite repertoire and an easy understanding of the process, on which to build their own creativity.
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