All About Roasting A New Approach to a Classic Art [Hardcover]

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 and vegetables. Showstoppers include porchetta ingeniously made with a loin of pork, a roast goose with potato-sage stuffing, and a one-hour beef rib roast-dishes we've dreamed of making, and that Molly makes possible with her precise and encouraging instructions. Other recipes such as a Sunday supper roast chicken, herb-roasted shrimp, and blasted broccoli make this an indispensable book for home cooks and chefs.Im delighted to see that Molly Stevens has come out with a book thats far ahead of the pack on the subject of roasting. The book is detailed yet succinct, complex yet simply explained and a must-have for any cooks library. Brava.Molly Stevens is a professor of roasting and a hedonist at heart. Whether you are someone who takes visceral pleasure from the crackling sounds and intoxicating smells of a kitchen in which something is being roasted  or a culinary scientist who just wants to know how its done  you need to have this cookbook in your collection. I guaranteeRoasting is my favorite kind of cooking. AndUnderstanding fundamentals and basics is the foundation to great cooking.Is there anything more comforting than roasting? InIn Molly Stevenss outstanding book, successful roasting is explained at every stage.For any cook who aspires to roast the perfect chicken, roast beef, or roast pork,A master teacher provides delicious recipes and explains the principles behind the essential technique of roasting.