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"An absolute stunner." --The Bookseller
Product Description
From Stéphane Reynaud, the bestselling French author of Ripailles, comes this book about roasts. Pot-roasted or oven-roasted, Rôtis turns up the heat on cooking a butcher shop window's worth of meat. There's a roast for every day - Monday's beef, Wednesday's poultry, Friday's, you guessed it, fish and Sunday, well, that's leftover night. Stéphane also includes a clever and diverse selection of vegetable dishes - perfect accompaniments to the main event. Written and illustrated in the same idiosyncratic French style you loved in Ripailles. Key points: more than 100 fabulous new roast recipes for meat, poultry fish and vegetables; from the bestselling French author Stéphane Reynaud; quirky French design
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Most Helpful Customer Reviews
35 of 36 people found the following review helpful:
5.0 out of 5 stars
Rustic comfort food that is stylish, delicious and subtle too.,
By
This review is from: Rôtis (Hardcover)
This book is another corker from Reynaud. What's that now? 4 in the last year and a half or something?I love Reynaud's idiosyncratic cookbooks. The way he has organized all but one of them around a theme, so 'Pork', 'Terrines' and now 'Roasts'. I loved 'Terrine', the obsessiveness, the inventiveness of writing a book with such a vast array of dishes all centered around terrine-moulds. Those qualities are still present in 'Rotis', but it's a cookbook I'll find myself using much more often. I guess I'm more likely to shove something in a pan in the oven than in a terrine first, but that's my prejudice and I'll eat it. I like the name of this book. It so much more captures the spirit than the English word 'Roasts' would have but I guess what a reader of this review is really wanting to know is, Are the recipes as good his other books? I think the recipes are absolutely tremendous. They have the same rustic, honest charm, and they always (in my experience) work, and they always look and taste great. Reynaud's food is traditional, sure, but often stripped-back, uncomplicated, yet with a slight twist, a particular flavour-pairing that really works. He is a master of flattering meat and fish. The chapter on roasting fish is particularly interesting, exciting and tempting to me, with a couple of unusual tuna recipes and a delicious monkfish roast with cockles that I tried this evening to great success. He resists repeating recipes, (I think... I haven't used a tooth-comb...) but there are thankfully a lot of overlaps in technique, style, humour etc. (I wouldn't have him any other way).
9 of 9 people found the following review helpful:
5.0 out of 5 stars
Great Ideas for Different Roasts,
By Bored of Folk (Nowhere, Everywhere) - See all my reviews
This review is from: Rôtis (Hardcover)
I am always looking for ways to jazz up the Sunday Joint and this book offers a multitude of interesting and flavour packed ways to prepare beef, chicken, pork, lamb, fish and game. The book is well organised with a section at the back for side dishes and uses for leftovers.My one gripe is that the suggested joints might be a little difficult to find for the supermarket shopper, however the recipes can be adapted by the more experienced cook.
2 of 2 people found the following review helpful:
5.0 out of 5 stars
Roasts with a difference,
By
This review is from: Rôtis (Hardcover)
So far every roast that we have cooked from the recipes in this book has been a success. Instructions are good but are a bit cheffy so time to prepare can take a little longer than detailed. If you want to put a new look to your roasts and impress family and friends then this book is a must.
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