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Roasting: A Simple Art Hardcover – December 1, 1995
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From Publishers Weekly
Copyright 1995 Reed Business Information, Inc.
Top Customer Reviews
Kafka's implicit thesis is that it is the browning of meat and vegetables that imbues each with the rich 'meaty' flavor we love dearly. Most recipes for roasted meats fail to get the surface temperature high enough to cause browning. This means that almost every recipe for roasting chunks of meat at 350 F cheats both chef and diner. The solution to the problem is to crank up the temperature.
In my own oven, following Kafka's instructions will inevitably set off six smoke detectors, fog the house in thick smoke, and dispatch the local fire company. This is not how I wish to spend my mealtimes; for there is never enough food in the oven to feed them all. So I have adapted one or two recipes from this book. And in any month I will treat myself several times to a perfectly roasted chicken using one of these. (Click on my profile to reach the website that will soon have my favorite poultry recipes adapted from this book.)
Do not be put off by the fire alarm problems. Buy the book and try cooking at 425F or 450F instead of 500F. Make sure the bottom of the pan onto which the drippings fall is kept moist by covering it with vegetables of one kind or another during the entirety of the cooking process and that these same vegetables or a rack holds the meat out of the liquid. Do all these things and roasting will become a painless, economical and delicious way to prepare a meal. You will never look back.
Try it - you will never look at your oven in the same way again.
Once I became comfortable with her high heat method of roasting, I've been able to transfer those skills to my gas grill and roast food, previously roasting was never done in the summer. Please note, the book does NOT have grilling instructions, but if you are comfortable cooking on a grill; if your grill has a thermometer so you know it's temperature; and you have common sense, you will be able to figure it out.
I've learned so much and really increased my skills and knowledge base. I recommend it to everyone!
Most Recent Customer Reviews
Possibly the best cookbook on roasting ever written. Really great recipes and a lot of important, helpful information on technique.Published 7 months ago by Buff Crone
My Dad was bemoaning to me how he’d lost his touch with the Sunday roast; things just weren’t coming out right. Read morePublished 13 months ago by DanniiM
Kafka's prose may be nice, but her recipes are anything but. EVERY single recipe calls for 500x F sustained heat, which is destined to set of a smoke detector and burn chicken... Read morePublished 16 months ago by kdahlberg1
This book reflects Barbara Kafka's nuanced taste and wonderful sense of adventure. She knows how to usefully generalize in her remarks accompanying recipes. Read morePublished on February 1, 2014 by B. F. Mooney
This book is a must have if you like to roast. It is well written and informative. Not many pictures but that is OK. I recommend this book...Published on August 5, 2013 by R. Peckham