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Roasting-A Simple Art [Hardcover]

Barbara Kafka
4.3 out of 5 stars  See all reviews (23 customer reviews)
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Book Description

Sept. 22 1995

When you're hungry, roast.
When you're in a rush, roast.
When you're in doubt, roast.
When you're entertaining, roast.

Crank up the oven and throw in a chicken; roasting is simply the easiest and best way to concentrate and deepen flavor, to seal in succulence, and make robust, crusty, and sweet all kinds of meats, birds, fish, fruits, and vegetables. Roasting offers more flavor on its own than any other cooking technique. Everything you need for a lifetime of happy roasting can be found here in the pages of Barbara Kafka's ground-breaking new book. Even baby goat, a suckling pig, and loin of buffalo make it into this bible of roasting.

Roasting is absolutely essential, whether you're planning to roast a potato or leg of lamb, a turkey or a tomato, a pepper or a red snapper. Barbara's fussless high-temperature method caramelizes the surface of meat, the skin of birds or fish, or the outside of vegetables, transforming them into such savory sweet dishes as Roast Chicken with Pomegranate Glaze and Fresh Mint, aromatic Garlic Roast Pork Loin, moist and sweet Roasted Striped Bass with Fennel, and Whole Roasted Peaches with Ginger Syrup.

Nearly one hundred stellar recipes for roasted vegetables attest to the fact that Barbara Kafka's new book is not for meat eaters alone. The recipes for roasted vegetables begin where other books leave off. Try the Roasted Sliced Fennel Bulb and the Roasted Chinese Eggplant with Balsamic Marinade, the Roasted Portobello Mushrooms with Garlic Marinade, and more.

Roasting is packed with indispensable tips, techniques, and innovative cooking ideas. There are great recipes for marinades, salsas, vinaigrettes, and stuffings. You'll also find an inspiring assortment of simple but original recipes for sauces that will lift your everyday roasts into perfect party fare. You'll discover, too, the many joys of "companion roasting," learning when to add the carrots or the onions so they don't over- or undercook, and guaranteeing everything comes out at the same time.

Never a believer in unnecessary work, Barbara Kafka is a cook's best friend. Barbara never follows; she blazes new trails, challenging the sacred rules of roasting by never trussing a chicken or basting a turkey. She proves you can actually walk away from your oven and enjoy your food and your guests. It's all so quick and easy, most dishes don't need to go into the oven until your guests walk in the door.

Often the best part of the roast is the leftovers, andRoasting is overflowing with possibilities. In Barbara's knowing hands leftover onions become a smoky-flavored Roasted Onion Soup with Cannellini Beans; last night's roasted cod and boiled potatoes are transformed into a scrumptious Best Cod Hash; a deeply flavored Roast Duck Pasta Sauce is a rich reward to the cook for having made last night's duck dinner. Nearly one hundred recipes for leftovers show you how to build them into new meals of soups, salads, pasta sauces, hashes, fritters, fish cakes, and more.

Replete with all the tables, timing charts, and the encyclopedic wisdom that are hallmarks of every Barbara Kafka book,Roasting: A Simple Art is a dream of a cookbook, one that will soon bear the soils, stains, and well-worn pages of constant and creative use.

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Product Details

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.

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Customer Reviews

Most helpful customer reviews
3.0 out of 5 stars Roasting - A pleasure best shared..... Oct. 7 2003
By Kieron
There is nothing that compares to the simple visceral joy of a lovely roasting. Whether sharing with friends or colleagues there's nothing I like better, which is why I was so excited upon buying this book.
The variety and scale of techniques instructed in this book is really staggering and I feel far more competent in this simple art. I feel genuinely empowered to roast these days and it's all thanks to this book. The Double Stuffed Grosvenor Chicken is so good, it's criminal!!
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5.0 out of 5 stars 5 stars no question..... Feb. 1 2002
By A Customer
Really guys this book IS as good as advertised. I always say that her methods of roasting should be taught in high school. No other method is needed...So easy, so different, so beautiful each and every dish you cook from this masterpiece. I urge people I know to buy this and I KNOW they will love it! Read all these reviews and you can just feel the sincerity in everyones writing, this book is for real.
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5.0 out of 5 stars Don't even ask to borrow it! Jan. 6 2002
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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5.0 out of 5 stars Profoundly changed my relationship with the oven Nov. 26 2001
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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5.0 out of 5 stars Smoke up. Jan. 20 2001
I'll admit to being skeptical about this book. but after reading all the reviews decided to give it a shot. It is in a word....terrific. My roast chickens are beautiful without all the effort I was going to with my other recipes, marinade, roast upside down. I'd tried everything. And roast meats are no longer a project to plan for. I can't wait to try the shrimp recipes. Start out with a clean oven, close the door, and wait for perfection.
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5.0 out of 5 stars A TRUE DEFINITIVE GUIDE! Jan. 9 2001
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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5.0 out of 5 stars minute to learn, lifetime to master Jan. 3 2001
By A Customer
I recieved this book about two years ago and it has consistently provided excellent recipes for both meat and vegetables. Through this book, I can actually make a piece of meat that is neither raw nor burned. The recipes are easy to follow, thorough but still sophisticated enough that you feel that the book is a cook book - not an instruction or how-to manual (cooking meat for dummies?).
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5.0 out of 5 stars Worth finding an additional 2nd hand oven July 5 2000
I too, even with such delicious results wondered if it was worth the labor intensive cleanup of my oven and the smoke. Since this type of high heat roasting yields such delectable results due to the caramelization going on, a used 2nd hand oven (gas) hooked OUTSIDE for this purpose is what I aim to do. High heat roasting as Barbara Kafka recommends yields the most delicious results. Love the cookbook.
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