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Williams-Sonoma: Roasting Hardcover – November 14, 2002

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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.

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Product Details

  • Hardcover: 120 pages
  • Publisher: Simon & Schuster; 1st edition (November 14, 2002)
  • Language: English
  • ISBN-10: 074322681X
  • ISBN-13: 978-0743226813
  • Product Dimensions: 8.2 x 0.7 x 9 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #437,966 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

5 of 5 people found the following review helpful By Gerball on September 25, 2012
Format: Hardcover Verified Purchase
Love these books beacuse you can focus on a specified aspect of cooking. As with the others in this series, I love the layout. Informaton is presented in a user friendly format and is well illustrated.
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1 of 1 people found the following review helpful By Trubrit on June 28, 2013
Format: Hardcover Verified Purchase
I'm a pretty good cook, but for some reason, beef always (well, not always) beats me.

There are many good recipes and tips in here. I'm looking forward to trying them.

(I've made tow recipes so far)
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1 of 1 people found the following review helpful By Raul Cremata on May 2, 2013
Format: Hardcover Verified Purchase
This book is beautiful. a handy medium size that is manageable
The recipes are not only great but easy to follow and do.
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1 of 1 people found the following review helpful By Julie Mattaliano on December 28, 2014
Format: Hardcover Verified Purchase
Luv this book! Great pictures of all the recipes! I made standing rib roast, which came out great!
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By Vinnie's Mommy on June 1, 2015
Format: Hardcover Verified Purchase
This is probably my favorite book of the series. It covers roasting of vegetables as well as meats and poultry. I can't decide on m favorite, but some favorites include, Roasted Cherry Tomatoes, Orange Glazed Ham, Halibut Steaks Au Poivre, and Short Ribs with Leeks and Spinach. If you don't get another book from this series, you should get this one.
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