Successful restaurateurs have always known that adding "roasted" to a dish guarantees immediate appeal. Molly Stevens brings her trademark thoroughness and eye for detail to the technique of roasting. She breaks down when to use high heat, moderate heat, or low heat to produce juicy, well-seared meats, caramelized drippings, and concentrated flavors. Her 150 recipes feature the full range of dishes from beef, lamb, pork, and poultry to seafood an...
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Reviews All About Roasting
- I got this from the library to read the section on the science of roasting. I couldn't put it down. It is massive so I didn't read the entire book but it was fascinating to understand what I kind of knew from the feel of cooking to a scientific oh this is why this works kind of way. Delicious recipes too.
- I first watched her class on Bluprint and decided to borrow the cookbook from the library. The roasting techniques are well explained and the author includes additional information. Everything I have tried has been delicious, including roasting a turkey! I like beef more well done and so have followed the recipes but chosen a higher temperature as the finishing point.
- Such a gorgeous book full of beautiful cooking instructions and suggestions, even a beverage suggestion. I haven’t cooked anything yet so 4 stars, but I could def change that if my dinner blows my hair back with awesomeness. This book stays in my collection.
- Tons of info here. The high heat method on chicken makes a delicious chicken. Unfortunately, it can also make a mess no matter how careful one is. A worthwhile mess, but nonetheless....
- So far this book looks absolutely beautiful. I love to cook and I have always wanted to know how to roast food perfectly every time. I tend to use my slow cooker for roasts since I can rarely afford more expensive cuts. I love how the author talks about the history of roasting and how different methods of roasting works for different cuts and varieties of meat and foods. I look forward to trying some of the recipes and see how it works out for me...
- Normally I don't read cookbooks cover to cover, but roasting is something I know very little about, and I ended up getting fascinated by all the techniques and all the delicious food. The only thing I've made from this cookbook so far was roasted Brussels sprouts. They came out PERFECT. The only thing I longed for in this book was more photos, but I suspect that they were left out due to space considerations: it's already a massive tome, and if t...
- This is a have-to-own and I knew it after just idly flipping through it. I don't even eat much meat but this book is so full of information and delicious looking recipes for vegetables and meat that I have to have it.
- Wow this is a wonderful book for me. I've read at least 3 different techniques I want to try. Love the section on the science of roasting. Very cool book.... I'll have to renew for another 3 weeks to re-read some sections.
- Very insightful and inspirational. Thoroughly enjoyed this suburb book on one of my favorite subjects, Roasting. Molly Stevens writes well, giving us a taste of the motivation behind the book when she shares her Ah Ha moment in researching All About Roasting. This is a great book.
- Molly Stevens shares an encyclopedic knowledge of roasting. She provides more information about the techniques and science behind roasting than I will probably ever need - interesting none the less. We tried the pork shoulder recipe. I recommend it.
- Molly gives great detailed instructions. The organization of the recipes -- from simple to complex, teaches cooks about building flavors. Made the tri-tip with chimichurri last weekend and both were terrific.
- Must own
- Love this book. Masterpiece. Classic. Will buy for my collection of cookbooks.
- More about method than about unusual combinations of ingredients.
- Absolutely every recipe my husband has followed comes out of the oven tasting AMAZING and looking like the delicious photos in this book.
- I use this cookbook on a weekly basis. The roasted grapes zomg. That is all.
- A book with this much material and technique should be more than $35!!!
- this book is fantastic. My favorite recipe is "Sausage- and prune-stuffed roast pork loin with brandy cream sauce"
- Extremely informative with instructions and pictures on how to roast just about anything from meat to fish to vegetables. I may buy this book.
- Delicious looking pictures and great ideas. Can't wait to try the recipe for roasted corn!
- Found it interesting how I actually got pulled into reading a cookbook. Has tons of good tips and resources.