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All About Roasting: A New Approach To A Classic Art Hardcover – Oct 25 2011


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All About Roasting: A New Approach To A Classic Art + All About Braising: The Art Of Uncomplicated Cooking + Glorious One-Pot Meals: A Revolutionary New Quick and Healthy Approach to Dutch-Oven Cooking
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Product Details

  • Hardcover: 496 pages
  • Publisher: WW Norton; 1 edition (Oct. 25 2011)
  • Language: English
  • ISBN-10: 039306526X
  • ISBN-13: 978-0393065268
  • Product Dimensions: 21.1 x 3.8 x 26.2 cm
  • Shipping Weight: 1.9 Kg
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Bestsellers Rank: #65,420 in Books (See Top 100 in Books)

Product Description

Review

“Is there anything more comforting than roasting? In the indefatigable Molly Stevens brings finesse to an age-old art form. And, yes, in these pages it is an art. From hamburgers to grapes, oysters to pineapples, Stevens explains, illuminates, and refines roasting with all the grace and expertise of a master. You’ll be happy you signed on as apprentice.” — Dan Barber, Blue Hill

About the Author

Molly Stevens is the author of All About Roasting and All About Braising, the latter of which won both the James Beard and the IACP cookbook awards. A contributing editor at Fine Cooking magazine, she lives near Burlington, Vermont.

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Most helpful customer reviews

1 of 1 people found the following review helpful By A. Customer on July 22 2012
Format: Hardcover Verified Purchase
I own more than 100 cookbooks and yet I had never encountered such a comprehensive book, from ingredients to pan to use for roasting. A must to have if you wish to perfect the art of roasting.

I also own the "All about braising", by the same author. It is equally good. Quality of meat does not lead to tender and juicy meat, if we do not prepare it properly. I have tried to roast beef for almost 40 years and never completely succeeded in having a tender and juicy meat. Now I know why! These two books provided me methods and steps for successfully roasting and braising meats.

Too bad these two books were not around when I got married, some 40 years ago! They have become my bible for roasting and braising. (My wish now is that the author publishes one on casseroles, just casseroles.)
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Format: Hardcover Verified Purchase
I thought that Barba Kafka's Roasting-A Simple Art could not be equalled. Then Molly provide the documentation so support her thesis on the subject All About Roasting- New Approach to a Classic Art. I am far to simple a person to know which is the ultimate or penultimate classic. I do always refer to both for their professional insight and requisites to create a wow. When I need to understand the why behind attaining their perfection, I go to Herald McGee On Food and Cooking.
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1 of 1 people found the following review helpful By Vermicmpstr on Nov. 27 2014
Format: Hardcover Verified Purchase
I love this book. It's very well written, easy to follow and the food is delicious! Highly recommend.
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By vito c on July 26 2014
Format: Hardcover Verified Purchase
Learned so much about roasting
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By Denise Roberge on July 15 2014
Format: Hardcover Verified Purchase
Love it
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