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Roasts for Every Day of the Week
Melville House
October 2011
On Sale: October 4, 2011
176 pages
ISBN: 1935554654
EAN: 9781935554653
Hardcover
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Cookbooks
From the authority on soulful French cooking and author of
Pork and Sons comes a definitive guide to roasting fish and
meat, featuring 100 essential recipes Think roasting takes all day? Not so, says bestselling chef
Stéphane Reynaud. Whether it’s “Grandma’s roast beef ” or “veal with an Indian
accent,” nothing says hearty French food like a roast. Now,
with Rôtis, celebrated French chef Stéphane Reynaud shows
that roasts aren’t just for Sundays. With recipes requiring
as little as five minutes of preparation and with cooking
times as little as 20 minutes, Reynaud suggests roasts for
every day of the week: beef on Monday, veal on Tuesday,
poultry on Wednesday, pork on Thursday, fish on Friday, lamb
on Saturday, and all the rest on Sunday. And to accompany the feast, try the assortment of side
dishes for every season, including a sumptuous slow-cooked
ratatouille for the summer and traditional gratin dauphinois
in the winter. Written in straightforward steps, with helpful suggestions
for everything from tying a roast, keeping it moist, to
serving your guests, and making use of leftovers (a Sunday
night “TV sandwich”?), each recipe is accompanied by
mouthwatering photographs and presented in a charming format
that brings the delightful style of French markets into your
home.
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