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All About Roasting: A New Approach To A Classic Art (2011)

by Molly Stevens(Favorite Author)

4.45 of 5 Votes: 1

ISBN

039306526X (ISBN13: 9780393065268)

languge

English

genre

Food & Cookbooks

publisher

W. W. Norton & Company

review 1: Normally I don't read cookbooks cover to cover, but roasting is something I know very little about, and I ended up getting fascinated by all the techniques and all the delicious food. The only thing I've made from this cookbook so far was roasted Brussels sprouts. They came out PERFECT. The only thing I longed for in this book was more photos, but I suspect that they were left out due to space considerations: it's already a massive tome, and if there were photos of every dish it'd be twice as big. There's a good mix of basic recipes, fancy dinner party fare, and good hearty weeknight dinners here. Definitely worthwhile, and one I might purchase in the future.
review 2: So far this book looks absolutely beautiful. I love to cook and I have always wanted to know... more how to roast food perfectly every time. I tend to use my slow cooker for roasts since I can rarely afford more expensive cuts. I love how the author talks about the history of roasting and how different methods of roasting works for different cuts and varieties of meat and foods. I look forward to trying some of the recipes and see how it works out for me.The author is someone that is an "expert" or roasting, has done it for years and is attempting to share her knowledge. If you are expecting exact science you may not like it, but as most people with experience cooking can tell you that cooking meat is a process and can vary each time you cook. If you know the reasons and processes involved it can take out much of the guess work.Now that I have finished it, I still love this book. I have learned lots about roasting, and my meals are even better than ever. I have never had a chicken turn out so moist ever. What I do wish is that she included basics for more cuts of beef that the average consumer might buy. I bought a sirloin roast but could not find the info on how to properly cook it, slow, high, or what? I had done an eye of round that turned out perfect. Just even a short section of the various cuts and the temperatures and times to cook would have really helped to round out this book. After all I'm not likely to cook a duck, goose, or a goat. I will probably never do lamb either but many others will. More beef, chicken, and pork recipes would have been helpful. less

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