All About Roasting: A New Approach To A Classic Art Hardcover – Oct 25 2011
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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
Molly Stevens is a professor of roasting and a hedonist at heart. Whether you are someone who takes visceral pleasure from the crackling sounds and intoxicating smells of a kitchen in which something is being roasted – or a culinary scientist who just wants to know how it’s done – you need to have this cookbook in your collection. I guarantee All About Roasting will become one of the most referred to books in my home; one my family will turn to when cooking for the holidays, Sunday night dinners, and whenever we’re looking for a good reason to open a bottle of wine. — Danny Meyer, author of ,Setting the Table, The Transforming Power of Hospitality in Business
Roasting is my favorite kind of cooking. And All About Roasting is my favorite kind of book. — Nigella Lawson, author of Nigella Fresh
Understanding fundamentals and basics is the foundation to great cooking. All About Roasting clearly demystifies this subject with solid information and easy-to-use recipes. — Brian Polcyn, coauthor of Charcuterie and chef/owner of Five Lakes Grill
Is there anything more comforting than roasting? In All About Roasting 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
In Molly Stevens’s outstanding book, successful roasting is explained at every stage. All About Roasting is destined to remain a keeper for years to come. — Paula Wolfert, author of The Food of Morocco
For any cook who aspires to roast the perfect chicken, roast beef, or roast pork, All About Roasting is your guide. The information on how to choose the right cut to produce succulent and juicy results that we all aspire to achieve is invaluable. — Bruce Aidells, coauthor of The Complete Meat Cookbook and host of “Good Cookin’ with Bruce Aidells”
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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Top Customer Reviews
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.)