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All About Roasting: A New Approach to a Classic Art Hardcover – Lay Flat, November 1, 2011

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Molly Stevens (Author)
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Molly Stevens (Author)
4.8 out of 5 stars 89 customer reviews
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100 Books for a Lifetime of Eating & Drinking
100 Books for a Lifetime of Eating & Drinking
 If you want to make an authentic tagine, bake mouth-watering cakes, or vicariously experience the life of a chef, you’ll find the book for it on this list.
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Frequently Bought Together

  • All About Roasting: A New Approach to a Classic Art
  • +
  • All About Braising: The Art of Uncomplicated Cooking
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  • Modern Dutch Oven Cookbook: Fresh Ideas for Braises, Stews, Pot Roasts, and Other One-Pot Meals
Total price: $60.99
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Product Details

  • Hardcover: 592 pages
  • Publisher: W. W. Norton & Company; 1 edition (November 1, 2011)
  • Language: English
  • ISBN-10: 039306526X
  • ISBN-13: 978-0393065268
  • Product Dimensions: 8.3 x 1.5 x 10.3 inches
  • Shipping Weight: 4.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (89 customer reviews)
  • Amazon Best Sellers Rank: #117,025 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

5.0 out of 5 starsVersatility in roasting technique and temperature: So "old fashioned", yet so new!
By I Do The Speed Limit TOP 500 REVIEWERVINE VOICE on December 18, 2011
Format: Hardcover Verified Purchase
Lately, so many roasting techniques push the idea of high heat for roasting--and only high heat will do. Well, I have a kitchen that heats up quickly and stays hot, and one that also holds onto the smells that high-heat roasting cause. It's a beautiful, old kitchen with almost no proper ventilation; plus I also have a very wonderful Viking professional oven/convection oven. The poor ventilation in this old kitchen is nothing I can change--so I roast at a lower temperature. So, all the recent roasting cook books have been of little value to me and a waste of my money, because I'm not going to run my oven at 500 degrees, nor at 450 degrees for any length of time.

In this cook book it is suggested that, when it comes to roasting, there are many ways to go at it. It is a philosophy that Ms. Stevens reminds us came from the late, great James Beard. She methodically describes the different roasting methods--using temperatures all the way from 225 degrees up to 395. She saves higher temps for searing and "significant browning". Now, I roast at a lower temperature knowing Ms. Stevens would approve. I also create better roasts with her advice and recipes.

Just like in her other great cook book "All About Braising" this author has given me wonderful ideas and shares her vast experience with me. I am so greatful for books like these--with authors so willing to share the best of what they know. There are very many "keeper" recipes here and much "food for thought". Just the idea of using thick slices of onion under my roast chicken--the flavor is incredible!--is justification for the purchase price. (I used to use carrots instead of a rack, and that was good. Onions are way better!)

This book also includes valuable info on convection cooking.Read more ›
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5.0 out of 5 starsRoasts, glorious roasts
By wogan TOP 500 REVIEWER on November 14, 2011
Format: Hardcover
I thought I had the best book on roasts already in my collection, but I guess this will have to join the cookbook shelf and share the grandeur of roasts together. Molly Stevens includes recipes for; beef and lamb, pork, chicken and other poultry, fish and shellfish, vegetables and fruit.
One of the best things about this book is the amount of useful information it gives in the introduction. There is a chart for what goes with specific dishes, and page numbers, many worthwhile conversion charts. The introduction includes information about the history of roasting, the science behind it, how to roast and basic methods, the effects of basting, brining, salting, steps to make a pan sauce, carving, the equipment, and ovens, even shopping instructions.

There are not many photos of the finished recipes themselves, but there are very good photos of techniques and how to accomplish specific instructions along with the directions on how to prepare the recipes. There are suggestions for wine, serving amounts, roasting time and options are included.
Sources with web sites, telephone numbers (all in the U.S.) and an index is included.
So far we have tried and enjoyed whole roast duck with hoisin sauce(lazy person's Peking duck), and the roast goose, which is supposed to be for Christmas, but we could not wait and a very good recipe for British roast potatoes.

This indeed would be a good cookbook and gift for beginning cooks and even those a bit more experienced.
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5.0 out of 5 starsIt's like having a teacher in the kitchen with me, making sure of my success
By Becky (in NOLA) TOP 500 REVIEWERVINE VOICE on January 10, 2012
Format: Hardcover
Length: 4:25 Mins
All About Roasting is an fabulous cookbook. I have a couple of books on roasting, but Molly Stevens has done such a wonderful job of taking me step by step through the process of roasting meat, poultry, fish, and even vegetables and fruits, that when I cook from this book I feel I have a teacher right in the kitchen with me, walking me through each step and ensuring I am serving the best from the oven to my family.

Before Christmas we bought a rib roast, it cost a lot and I was afraid to cook it. Because the family didn't want rib roast tartar I turned to All About roasting. The book took me step by step in preparing, trimming, seasoning, and finally roasting my rib roast, it was delicious and looked just like the picture in the book.

At first glance the recipes might seem intimidating, four pages long, but as I read the recipe I realized the initial recipe isn't that long, it's just she adds options on at the end, plus glazes or sauces or vinaigrette. So One recipe can change with a few easy extra steps. It's great to get the technique down with the main recipe, then get to experiment and play with the additions or changes.

I really like the layout of this book, the ingredients, step by step instructions that are numbered and easy to follow along, and pictures, beautiful pictures of finished food, of step by step instructions, of techniques. Some of the techniques she shows I've done for years, and still learned something from her instructional pictures.

While I wouldn't recommend this book for a vegetarian there is a wonderful section on roasting vegetables and fruits. Roasting Vegetables brings out flavors and textures that are new and exciting and makes a welcome addition to a proteincentric book.Read more ›
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5.0 out of 5 starsMaster the Technique of Roasting
By Dee Long on October 26, 2011
Format: Hardcover
French trained chef Molly Stevens does an admirable job of taking the reader through all the detailed nuances of mastering the art of roasting. Whether it is a beef tenderloin, a lamb loin, a whole chicken, or potatoes, asparagus and brussels sprouts, how to expertly roast, garnish and complement it is covered in All About Roasting.
We especially like the section on "Quick Go-Withs for Roasted Foods", spotlighting recipes beyond roasted dishes also included in this heavy volume. We were surprised to discover that some fruits lend themselves very well to the roasting process, including grapes, cherries, pineapple and plums.
Chef Stevens nicely lays out basic traditional roasting techniques, then builds upon that by including options to bring a creative twist to a classic and popular cooking process. All About Roasting is definitely a worthy addition to every cook's reference and recipe library.
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Most Recent Customer Reviews

5.0 out of 5 starsEvery recipe is fine cuisine, elevating my family's meals to a joyful...

For me, this book was life changing. Every recipe is fine cuisine, elevating my family's meals to a joyful eating experience. Read more

Published 8 days ago by inIndiana
5.0 out of 5 starsReally learn to cook!

Molly Stevens is an amazing teacher. I bought this book after taking one of her classes online. Her recipes are excellent, the instructions are clear. Read more

Published 12 days ago by Ciaran
5.0 out of 5 starsLarge book full of great recipies. Bought this as a gift and am ...

Large book full of great recipies. Bought this as a gift and am considering buying one for my own kitchen!

Published 20 days ago by Amanda Vandenberg
5.0 out of 5 starsAn amazing place to start exploring this versatile technique

An amazing place to start exploring this versatile technique. This book taught me much about cooking in general as I read, re-read, and tried out the various recipes.

Published 26 days ago by MN
5.0 out of 5 starsPraise

The entry chapter on the history of roasting - and particularly the tutorial on brining - is worth the price of the entire book.

Published 1 month ago by Jim
5.0 out of 5 starsFive Stars

great book

Published 3 months ago by TERI GILLESPIE
4.0 out of 5 starsVery good cookbook

Daughter-in-law has this book and I have borrowed it. How to cook a prime rib roast worked like a charm on Christmas Day. Read more

Published 8 months ago by Judy in CA
4.0 out of 5 starsFour Stars

Good Product, Fast Service

Published 9 months ago by Robert Jackson
5.0 out of 5 starsGreat book. Love Molly Stevens recipes

Great book. Love Molly Stevens recipes! Lores

Published 11 months ago by Lores
5.0 out of 5 starsGreat book!

My son asked for this book for Christmas, and he loves it!

Published 11 months ago by Shirley

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