All About Roasting
A New Approach to a Classic Art
From the publisher
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 (with 150 full-color illustrations) feature the full range of dishes from beef, lamb, pork, and poultry to seafood and vegetables.
Copyright @ 2011 W.W. Norton