All About Roasting
A New Approach to A Classic ArtBook - 2011
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
Branch Call Number: 641.71 STE
Characteristics: xviii, 573 p. : col. ill. ; 27 cm
Alternative Title: Roasting