All About Roasting

All About Roasting

A New Approach to A Classic Art

Book - 2011
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Presents general techniques for successful roasting and two hundred recipes for creating roasted beef, lamb, pork, chicken, poultry, fish, shellfish, vegetable, and fruit dishes.
Publisher: New York : W.W. Norton, 2011
Edition: 1st ed
ISBN: 9780393065268
Branch Call Number: 641.71 STE
Characteristics: xviii, 573 p. : col. ill. ; 27 cm
Alternative Title: Roasting


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Apr 02, 2014

to buy

Jun 19, 2012

This is one of my favorite cookbooks. I've tried over 10 recipes in this book and have not been disappointed. I've learned a lot about roasting in Chapter 1 Introduction the Principles of Roasting. Ms. Steven's discusses different cooking utensils and equipment, what exactly is roasting, position of the rack in roasting, different temperatures....I thought I knew a lot but quickly realize I didn't.
The book is organized by meat, poultry, fish and veggies/fruits. The recipes are detailed but follow them closely and you will have some delicious meals.

Brenda74 Mar 21, 2012

Great book. My kids now will eat cauliflower thanks to the recipe in here


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