roasting

Title

  • Roasting

Author

Publisher

Roasting

A Simple Art

Overview

From the publisher

Roasting is simply the easiest and best way to concentrate and deepen flavor, to seal in succulence, and make robust, crusty, and sweet all kinds of meats, birds, fish, fruits, and vegetables. Roasting offers more flavor on its own than any other cooking technique. Everything you need for a lifetime of happy roasting can be found here in the pages of Barbara Kafka’s groundbreaking book. Even baby goat, a suckling pig, and loin of buffalo make it into this bible of roasting. And nearly 100 stellar recipes for roasted vegetables attest to the fact that Kafka’s book is not for meat eaters alone.

Roasting is packed with indispensable tips, techniques, and innovative cooking ideas. There are great recipes for marinades, salsas, vinaigrettes, and stuffings. You’ll also find an inspiring assortment of simple but original recipes for sauces that will lift your everyday roasts into perfect party fare. You’ll discover, too, the many joys of “companion roasting,” learning when to add the carrots or the onions so they don’t over- or undercook, and guaranteeing everything comes out at the same time.

Often the best part of the roast is the leftovers, and Roasting is overflowing with possibilities. In Kafka’s knowing hands, leftover onions become a smoky-flavored Roasted Onion Soup with Cannellini Beans; last night’s roasted cod and boiled potatoes are transformed into a scrumptious Best Cod Hash; and a deeply flavored Roast Duck Pasta Sauce is a rich reward to the cook for having made last night’s duck dinner. Nearly 100 recipes for leftovers show you how to build them into new meals of soups, salads, pasta sauces, hashes, fritters, fish cakes, and more.

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