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All About Roasting [Hardcover]

Molly Stevens
4.7 out of 5 stars  See all reviews (3 customer reviews)
List Price: CDN$ 40.50
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Book Description

Oct. 25 2011
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. All About Roasting is like having the best teacher in America in the kitchen with you.

Frequently Bought Together

All About Roasting + All About Braising + Falling Off the Bone
Price For All Three: CDN$ 90.42


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Review

"This 500-page recipe book is the ultimate guide to roasting meat..." Great British Food "An indispensable tool for your kitchen." Food & Travel "...the book is truly fascinating." Hub UK I m delighted to see that Molly Stevens has come out with a book that s 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 cook s library. Brava. --James Peterson, seven-time James Beard award winner

About the Author

Molly Stevens' "excellent" Diana Henry, (The Sunday Telegraph) cookbook, All About Braising (ISBN 978 0 393 05230 5), won both the James Beard and the IACP cookbook awards. She is a contributing editor at Fine Cooking magazine. Author website: www.mollystevenscooks.com

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Most helpful customer reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars Blue cobble 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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5.0 out of 5 stars Five Stars July 15 2014
Format:Hardcover|Verified Purchase
Love it
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4.0 out of 5 stars Four Stars July 26 2014
Format:Hardcover|Verified Purchase
Learned so much about roasting
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.9 out of 5 stars  59 reviews
31 of 31 people found the following review helpful
5.0 out of 5 stars Versatility in roasting technique and temperature: So "old fashioned", yet so new! Dec 18 2011
By I Do The Speed Limit - Published on Amazon.com
Format:Hardcover|Verified Purchase
Lately, so many roasting techniques push the idea of high heat for roasting--and only high heat will do. Well, I have a kitchen that heats up quickly and stays hot, and one that also holds onto the smells that high-heat roasting cause. It's a beautiful, old kitchen with almost no proper ventilation; plus I also have a very wonderful Viking professional oven/convection oven. The poor ventilation in this old kitchen is nothing I can change--so I roast at a lower temperature. So, all the recent roasting cook books have been of little value to me and a waste of my money, because I'm not going to run my oven at 500 degrees, nor at 450 degrees for any length of time.

In this cook book it is suggested that, when it comes to roasting, there are many ways to go at it. It is a philosophy that Ms. Stevens reminds us came from the late, great James Beard. She methodically describes the different roasting methods--using temperatures all the way from 225 degrees up to 395. She saves higher temps for searing and "significant browning". Now, I roast at a lower temperature knowing Ms. Stevens would approve. I also create better roasts with her advice and recipes.

Just like in her other great cook book "All About Braising" this author has given me wonderful ideas and shares her vast experience with me. I am so greatful for books like these--with authors so willing to share the best of what they know. There are very many "keeper" recipes here and much "food for thought". Just the idea of using thick slices of onion under my roast chicken--the flavor is incredible!--is justification for the purchase price. (I used to use carrots instead of a rack, and that was good. Onions are way better!)

This book also includes valuable info on convection cooking. Convection cooking does not overwhelm conventional oven technique in this book, but the information is there for every recipe.

I pondered over buying this book for a while, simply because I didn't want to invest precious space, time and money to one more cook book that promoted high-heat roasting. But, the fact that I loved Ms. Stevens' book on braising finally convinced me to buy this one. I am so, very glad I purchased this cook book. Since this book arrived, we've been roasting almost every day--Ms. Stevens' recipes, my variations on her recipes, and what my husband lovingly calls my "conjures", which in the past few weeks have been conjured from this cook book. This Fall our home has been filled with the wonderful smells of roasting--not smoking olive oil, not burnt crisps of 'whatever'. And I'll keep on roasting until Spring inevitably brings hot weather back to our southern location.
44 of 46 people found the following review helpful
5.0 out of 5 stars Master the Technique of Roasting Oct. 26 2011
By Dee Long - Published on Amazon.com
Format:Hardcover
French trained chef Molly Stevens does an admirable job of taking the reader through all the detailed nuances of mastering the art of roasting. Whether it is a beef tenderloin, a lamb loin, a whole chicken, or potatoes, asparagus and brussels sprouts, how to expertly roast, garnish and complement it is covered in All About Roasting.
We especially like the section on "Quick Go-Withs for Roasted Foods", spotlighting recipes beyond roasted dishes also included in this heavy volume. We were surprised to discover that some fruits lend themselves very well to the roasting process, including grapes, cherries, pineapple and plums.
Chef Stevens nicely lays out basic traditional roasting techniques, then builds upon that by including options to bring a creative twist to a classic and popular cooking process. All About Roasting is definitely a worthy addition to every cook's reference and recipe library.
61 of 67 people found the following review helpful
5.0 out of 5 stars It's like having a teacher in the kitchen with me, making sure of my success Jan. 10 2012
By Becky in NOLA - Published on Amazon.com
Format:Hardcover
All About Roasting is an fabulous cookbook. I have a couple of books on roasting, but Molly Stevens has done such a wonderful job of taking me step by step through the process of roasting meat, poultry, fish, and even vegetables and fruits, that when I cook from this book I feel I have a teacher right in the kitchen with me, walking me through each step and ensuring I am serving the best from the oven to my family.

Before Christmas we bought a rib roast, it cost a lot and I was afraid to cook it. Because the family didn't want rib roast tartar I turned to All About roasting. The book took me step by step in preparing, trimming, seasoning, and finally roasting my rib roast, it was delicious and looked just like the picture in the book.

At first glance the recipes might seem intimidating, four pages long, but as I read the recipe I realized the initial recipe isn't that long, it's just she adds options on at the end, plus glazes or sauces or vinaigrette. So One recipe can change with a few easy extra steps. It's great to get the technique down with the main recipe, then get to experiment and play with the additions or changes.

I really like the layout of this book, the ingredients, step by step instructions that are numbered and easy to follow along, and pictures, beautiful pictures of finished food, of step by step instructions, of techniques. Some of the techniques she shows I've done for years, and still learned something from her instructional pictures.

While I wouldn't recommend this book for a vegetarian there is a wonderful section on roasting vegetables and fruits. Roasting Vegetables brings out flavors and textures that are new and exciting and makes a welcome addition to a proteincentric book.

Whether your book shelves are sagging from the weight of your many many cookbooks, or you're looking for your first cookbook to learn how to roast, or a gift for someone moving into their first home, this cookbook is one that will fit all purposes, from the most seasoned of cooks to the beginner, this is a great book.

*ETA, last night made the spice-crusted roast pork tenderloin on page 177. If you have this book, make this recipe! So delicious, so flavorful, so fast to put together, a perfect after work recipe. Yummy!
38 of 40 people found the following review helpful
5.0 out of 5 stars Detailed, careful, delicious and beautiful. I am blissed out. Nov. 1 2011
By Cynthia Gillis - Published on Amazon.com
Format:Hardcover
I have been waiting so eagerly for this book. Her All About Braising is falling apart from overuse and I expect this one will be too. A couple of years ago I tried her method of doing roast goose from a recipe in Fine Cooking, and the memory of it still lingers. This book has a similar recipe - different stuffing. The book has beautiful explanations of why to do everything she suggests, and tells you which things are essential, which less important. I have read it cover to cover and on day one I made the English potatoes. Day 2 the eggplant with cumin and pimiento. Today (day 3)- cauliflower. This weekend, one of the chickens (have not decided which recipe). As I expected, it takes me through step by step, telling me exactly what to expect at each step. My only criticism (and in the scheme of things, a minor one) is that the index is not too good. Thank you again Molly. I am blissed out.
35 of 37 people found the following review helpful
5.0 out of 5 stars Roasts, glorious roasts Nov. 14 2011
By wogan - Published on Amazon.com
Format:Hardcover
I thought I had the best book on roasts already in my collection, but I guess this will have to join the cookbook shelf and share the grandeur of roasts together. Molly Stevens includes recipes for; beef and lamb, pork, chicken and other poultry, fish and shellfish, vegetables and fruit.
One of the best things about this book is the amount of useful information it gives in the introduction. There is a chart for what goes with specific dishes, and page numbers, many worthwhile conversion charts. The introduction includes information about the history of roasting, the science behind it, how to roast and basic methods, the effects of basting, brining, salting, steps to make a pan sauce, carving, the equipment, and ovens, even shopping instructions.

There are not many photos of the finished recipes themselves, but there are very good photos of techniques and how to accomplish specific instructions along with the directions on how to prepare the recipes. There are suggestions for wine, serving amounts, roasting time and options are included.
Sources with web sites, telephone numbers (all in the U.S.) and an index is included.
So far we have tried and enjoyed whole roast duck with hoisin sauce(lazy person's Peking duck), and the roast goose, which is supposed to be for Christmas, but we could not wait and a very good recipe for British roast potatoes.

This indeed would be a good cookbook and gift for beginning cooks and even those a bit more experienced.
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