Williams-Sonoma: Roasting [Hardcover]

Barbara Grunes (Author), Chuck Williams (Editor), Maren Caruso (Photographer)

Book Description

Publication Date: November 5, 2002

From a succulent roast chicken or juicy rack of lamb to autumn vegetables roasted until sweetly tender, the time-honored technique of cooking food in the steady heat of the oven brings out the best in meat, poultry, and fish as well as fruits and vegetables.

Williams-Sonoma Collection Roasting offers an array of more than 40 recipes, including updated classics and tempting new ideas. If you are craving the rich and satisfying taste of roasted meat, try filets mignons with shallots and potato wedges or baby back ribs smothered with spicy barbecue sauce. Recipes for roasted sea bass with fennel and Pernod or turkey breast with pears make it easy to prepare a lighter main course. And a selection of vegetable dishes, such as balsamic-dressed greens with roasted beets or roasted prosciutto-wrapped asparagus, plus a couple of delicious roasted-fruit desserts round out this collection of simple recipes.

Vivid photographs make it easy to decide which recipe to choose, and photographic side notes highlight key ingredients and techniques, making this volume an essential sourcebook for the home cook. The informative basics section and glossary include everything you need to know to make an irresistible roasted dish for a weeknight dinner or a weekend celebration.

Editorial Reviews

From Publishers Weekly

Part of the attractive and accessible Williams-Sonoma cookbook series, this volume focuses on the transformative powers of roasting. Grunes (Gourmet Fish on the Grill) suggests roasting anything from a pork tenderloin to a piece of bluefish to leaves of raddichio and endive. The elegant Sea Bass With Pernod, which calls for only six ingredients and a minimal amount of kitchen skill, makes a perfect dinner party dish. Even easier are Halibut Steaks Au Poivre, a spicy low-fat dish that requires about 15 minutes of kitchen time. Grunes even incorporates fruits, praising the "contrast of caramelized exteriors with soft interiors" of roasted apples and plums. A simple recipe for Roasted-Apple Brown Betty turns out a crumbly comfort that leaves a kitchen smelling divine (an optional Hard Sauce of sweetened whipping cream tops off the dessert). Best of all, like every Williams-Sonoma cookbook, this guide features beautiful photographs, clear instructions and a useful glossary, enabling even a novice to roast like a pro.
Copyright 2002 Reed Business Information, Inc.

About the Author

Barbara Grunes has established a national reputation as a food writer, food historian, and cooking teacher. She is the author or coauthor of more than 40 cookbooks, including Gourmet Fish on the Grill, Healthy Grilling, and Grill in the Williams-Sonoma Cookware Cookbook series. Ms. Grunes lives and works in the Chicago area.

Product Details

• Hardcover: 120 pages
• Publisher: Simon & Schuster; 1st edition (November 5, 2002)
• Language: English
• ISBN-10: 074322681X
• ISBN-13: 978-0743226813
• Product Dimensions: 9.5 x 8.6 x 0.7 inches
• Shipping Weight: 1.6 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #113,943 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

2 of 8 people found the following review helpful:

5.0 out of 5 stars Best Cookbook Collection, January 25, 2009

By 

Felice Prager - See all my reviews
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Amazon Verified Purchase

This review is from: Williams-Sonoma: Roasting (Hardcover)

I started my son, a man who loves to cook, with this collection several years ago. This is one of the last he needed to complete the set. The fact that I'm completing the set for him should say it all. Beautiful books, great Amazon price, and yummy food!

6 of 24 people found the following review helpful:

5.0 out of 5 stars great roasting!, April 28, 2003

By A Customer

This review is from: Williams-Sonoma: Roasting (Hardcover)

my favorite cook book. the high temperatures really shows of flavor! highly recommend it!