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Rotis: Roasts for Every Day of the Week Hardcover – October 4, 2011
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—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.”
“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
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Top Customer Reviews
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.Read more ›
Most Recent Customer Reviews
What a great book. Roasting is one of the great pleasures of cooking and the recipes here are fantastic. Read morePublished 2 months ago by AlexSuperFire
I love the straight-foward and easy to follow recipes this cook book has to offer and so does my husband:)!Published on April 4, 2013 by VCrow92