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Roasting-A Simple Art Hardcover – Sep 22 1995


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Product Details

  • Hardcover: 464 pages
  • Publisher: Cookbooks; 1 edition (Sept. 22 1995)
  • Language: English
  • ISBN-10: 0688131352
  • ISBN-13: 978-0688131357
  • Product Dimensions: 20.3 x 3.6 x 25.4 cm
  • Shipping Weight: 1.2 Kg
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Bestsellers Rank: #505,660 in Books (See Top 100 in Books)

Product Description

From Amazon

Kafka believes in "hot ovens, short roasting times, and rare meat," so most recipes in this cookbook start with "heat oven to 500x F." The result is food with profound flavors that is sensible, even primal, yet has the flair you'd expect from an opinionated pro. Despite controversy over her recipe for roast turkey, this book so impressed her peers that they voted it a Julia Child Cookbook Award in 1995. Herbivores rejoice: There are over 100 mouth-watering recipes for vegetables and some fruits, too, along with those for roasted meats, poultry and fish.

From Publishers Weekly

The first hairy hominid who discovered that fire rewarded the successful hunter with sublime pleasures of taste and smell could not have foreseen that that first rack of mammoth's rib might lead to Kafka's King Mackerel with Jalape?o Lime Sauce. Although the fish and vegetable dishes (Roasted Yellow Squash in Mint Bath) are enticing, this book addresses most valuably the often dismissed appetites of meat and fowl lovers. Along with recipes for racks of lamb, rib roasts and holiday turkeys come others for pheasant ("with liver-rich dressing"), bison (best served "unbelievably rare") and wood pigeon (stuffed with grapes). There are recipes for leftovers (Chutney Chicken Salad) and invaluable tips on how roasting enhances a stock, how to deglaze and how to control oven temperature. Kafka (Microwave Gourmet) is big on using every useful bit of a beast: she happily describes, in detail, how to butcher a baby goat and what to do with its head (some stocks are richer than others). Less ambitious cooks might do better to start with Kathy Gunst's Roasting (see below), because Kafka is as serious about her cooking as that hominid was about hunting.
Copyright 1995 Reed Business Information, Inc.

Customer Reviews

4.3 out of 5 stars
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Most helpful customer reviews

Format: Hardcover
When we moved to Asia last fall I had to get rid of half my cookbooks and many of my pans... but there was no way I was going to let go of "Roasting" or my non-stick roaster! I have roasted three Thanksgiving turkeys -- two fresh birds, as Kafka recommends, and one frozen (turkey's hard to come by in Taiwan) -- and all three came out BEAUTIFULLY. What was the brouhaha all about?
When I first bought the book I roasted a lot of meat: pork loin, chickens, lamb shanks--all were excellent. Now I find myself turning more often to the vegetable section; I especially like to roast a pan of mixed veggies (Kafka gives a table for timing them all perfectly) to serve as an appetizer and in my own recipe for a hearty, flavorful soup that even my vegan friends can enjoy. Her recipes for left-overs are so tempting I roast with a week's worth of meals in mind.
I have given this book as a gift, and shared recipes with guests who love the food. I have no complaints about the mess. Maybe it's my non-stick pan--cast-iron works great, too--but I have had no problem with too much smoke (a little is to be expected), encrusted pans, or a filthy oven afterwards.
If you like to cook, and if you like to serve and eat great meals even more, you have to try this one out. Kafka makes it fun & easy, and she makes you laugh -- I love this book.
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Format: Hardcover
I wasn't sure about the high heat method at first but I am now a true believer. It is the best way to roast most things. The basic roast chicken, the rosemary pork and the recipes for roasting potatoes are frequently relied upon quick but delicious dinner solutions. My absolute favorite is the New York Steak roast! The Prime-Rib recipe offers an excellent timing guide as well. Yes, you can get smoke in your kitchen and dirty pans. Just make sure you start with a clean oven and a good quality roasting pan of the type recommended in the book. Any smoke and mess is well worth it for the flavor trade-off. The problems can be mostly avoided with a decent kitchen exhaust sytem (or an open window or door), a self-cleaning oven and deglazing the pan properly. Try this method of roasting, you'll love it!
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By A Customer on Dec 16 1999
Format: Hardcover
A few days ago I made the absolute best roast chicken I have ever had. My family raved about it. The butter-lemon-garlic inside the bird made it great. I made two together since one chicken is never enough if you want leftovers. The bad side is after back breaking scrubbing - my almost new oven is still dirty. A new professional Viking and NO self cleaning! I loved the chicken but don't think I can go through this hard work every time. I still don't know what else to try to clean off what's left in there. She recommends lining the bottom of the oven with foil but the Viking info I have says NOT to do that. Has anyone else lined the bottom of their oven with foil and not had problems with heat distribution? I also made the New York Strip Roast and that too was out of this world.
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Format: Hardcover
This cookbook is not for those with a fear of cooking! With average temperatures just shy of inferno and the potential to so utterly destroy your main course that no quantity of scraping and salt is going to ressurect it (regardless of what your mother say's), these recipes are a high risk proposition. However, the rewards are well worth it. Kafka's tarragon chicken will remind you that chicken breast can be moist and flavorful, and her pork loin with onion and rubarb sauce will make your guest think you've been professionally trained. With a well calibrated oven, a good set of Pyrex casserole pans, and a scrubbing sponge with green abrasive, you will have great success with this cookbook: it is absolutely one of the best references in my library.
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Format: Hardcover
I learned to cook in my teenage years, and learned a lot of things from my parents, my grandmother, and from cookbooks. However, I have never come across a cookbook that changed my outlook on cooking more than this one. After hearing Barbara Kafka on the radio, I bought a copy as an impulse buy. After reading the book and trying out a couple of recipies, I was hooked. It is the only cookbook that I proselytize about, and I have provided copies to several family members and friends. Perfect meats and vegetables - every time. Juicier meat than I ever had been able to cook in the oven before. A profound change in the way I prepare foods.
Try it - you will never look at your oven in the same way again.
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By A Customer on Jan. 15 1998
Format: Hardcover
I found this book on a friend's shelf, and picked it up to look for a simple recipe I could try, to find out if the book was worth buying. I was puzzled by references in each recipe to "save the juices for deglazing the pan". Deglazing?
Well. I looked up to the front of the book, and found that, by "deglazing", she meant "softening up the fat and juice burnt onto the pan to the point where you might be able to scrape it off". So, basically, her simple cooking technique means you move your time investment from cooking time to cleaning time. Not a win in my book: cooking is fun; cleaning is dull. :-)
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By A Customer on March 2 1998
Format: Hardcover
I have had nothing but success with every recipe I've tried from Roasting. Moist roasted chicken, a wonderful Thanksgiving turkey (18 lb roasted to perfection in just over 2 hours), a marvelous leg of lamb, and a great assortment of lovely roasted vegetables. This is my single true souce for roasting information. However, this is not a cookbook for folks who want to put something in the oven and forget about it. Roasting at high temperature requires you to pay attention to the temperature of your oven and the time elapsed more carefully. I have yet to actually burn anything, as long as I follow the directions closely.
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