All About Roasting by Molly Stevens

All About Roasting

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...


Details All About Roasting

TitleAll About Roasting
ISBN9780393065268
Author
Release DateNov 1st, 2011
PublisherW. W. Norton Company
GenreFood and Drink, Cookbooks, Cooking, Food, Nonfiction, Reference
Rating

Reviews All About Roasting

  • Erika
    1970-01-01
    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.
  • Tina
    1970-01-01
    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.
  • Yaaresse
    1970-01-01
    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....
  • Tanya
    1970-01-01
    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...
  • Kirsten
    1970-01-01
    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...
  • Kyla
    1970-01-01
    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.
  • Marsha
    1970-01-01
    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.
  • Joel
    1970-01-01
    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.
  • Christine
    1970-01-01
    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.
  • Andrea Nguyen
    1970-01-01
    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.
  • Amanda
    1970-01-01
    Must own
  • Heather
    1970-01-01
    Love this book. Masterpiece. Classic. Will buy for my collection of cookbooks.
  • Linda
    1970-01-01
    More about method than about unusual combinations of ingredients.
  • Amanda
    1970-01-01
    Absolutely every recipe my husband has followed comes out of the oven tasting AMAZING and looking like the delicious photos in this book.
  • Leah
    1970-01-01
    I use this cookbook on a weekly basis. The roasted grapes zomg. That is all.
  • Anonymous
    1970-01-01
    A book with this much material and technique should be more than $35!!!
  • Carolin
    1970-01-01
    this book is fantastic. My favorite recipe is "Sausage- and prune-stuffed roast pork loin with brandy cream sauce"
  • Monique
    1970-01-01
    Extremely informative with instructions and pictures on how to roast just about anything from meat to fish to vegetables. I may buy this book.
  • Beka
    1970-01-01
    Delicious looking pictures and great ideas. Can't wait to try the recipe for roasted corn!
  • Jamie
    1970-01-01
    Found it interesting how I actually got pulled into reading a cookbook. Has tons of good tips and resources.