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.
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.
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... Read morePublished on Oct. 7 2003 by Kieron
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... Read morePublished on Feb. 1 2002
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. Read morePublished on Jan. 20 2001 by TwoPoodles
I recieved this book about two years ago and it has consistently provided excellent recipes for both meat and vegetables. Read morePublished on Jan. 3 2001
I too, even with such delicious results wondered if it was worth the labor intensive cleanup of my oven and the smoke. Read morePublished on July 5 2000 by Dolores R. Neilson
All the complaints are bubkus. Yes, you get smoke - I recommend opening a window and turning on a fan. Read morePublished on May 6 2000
Without doubt one of the best cookbooks I have ever read. And I mean READ. Kafka's writing style is as comforting as the food she teaches you to prepare. Read morePublished on Jan. 20 2000 by James J. Skelly
Every time I have people over to eat turkey, it never fails, they all rave and say they never ate such tender and juicy turkey. And the roasted leg of lamb... Read morePublished on Sept. 29 1999