A master teacher provides delicious recipes and
explains the principles behind the essential technique of
roasting.
Successful restaurateurs have always
known that adding "roasted" to a dish guarantees immediate
appeal. Molly Stevens brings her trademark thoroughness and
eye for detail to the technique of roasting. She breaks down
when to use high heat, moderate heat, or low heat to produce
juicy, well-seared meats, caramelized drippings, and
concentrated flavors. Her 150 recipes feature the full range
of dishes from beef, lamb, pork, and poultry to seafood and
vegetables. Showstoppers include porchetta ingeniously made
with a loin of pork, a roast goose with potato-sage
stuffing, and a one-hour beef rib roast-dishes we've dreamed
of making, and that Molly makes possible with her precise
and encouraging instructions. Other recipes such as a Sunday
supper roast chicken, herb-roasted shrimp, and blasted
broccoli make this an indispensable book for home cooks and
chefs. All About Roasting is like having the best
teacher in America in the kitchen with you.
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