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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"An absolute stunner." -- The Bookseller
About the Author
Stéphane Reynaud is chef at restaurant Villa9trois in Paris and he won the Grand Prix de la Gastronomie Française with his book Pork and Sons. His last book is the highly regarded Ripailles.
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Most Helpful Customer Reviews
37 of 38 people found the following review helpful
Format: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).
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
By Anon
Format: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.
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
By Polly
Format: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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Most Recent Customer Reviews
5.0 out of 5 stars
Highly Recommended
Stephane is my hero! I watched a Saturday Kitchen where he and Nathan Hale were the featured cooks. Read more
Published 2 months ago by Judith
5.0 out of 5 stars
rotis
a book by stephane reynaud a very good book witch i will read over and over i will enjoy this book
Published 3 months ago by william abbott
5.0 out of 5 stars
Excellent book for carnivores
This has become one of our most used cookery books right from the start. Excellent, unusual recipes which work every time.
Published 3 months ago by andrea wood
4.0 out of 5 stars
Roasts
Bought at same time as Barbeque by Stephane. Great ideas and generally very simple. Enjoyed a few within a couple of weeks. recommended.
Published 10 months ago by Dougie
4.0 out of 5 stars
Quirky, fun and informative
Love the way it is split in different types of meat, poultry etc. Great and quirky layout with new or different recipes and ways of cooking roasts. Likely to be well used.
Published 18 months ago by Yum Yum
5.0 out of 5 stars
Inspiring
The rustic style of the cooking represented in this book is very much in keeping with an element of traditional British cooking of the last few hundred years, and expands its... Read more
Published 23 months ago by Paul
5.0 out of 5 stars
Rotis : brilliant cookbook
If you like French food then this is agreat book - full of good recipes but also reflecting enthusiasm for good food, well cooked - an absolute must as acompanion for the other... Read more
Published on 24 Sep 2010 by Mrs
5.0 out of 5 stars
Best roast book I've seen
I bought this book as a birthday present. It is GREAT. So many types of roasts to cook, with different meats and fish, as well as handy tips on how to cook/techniques. Read more
Published on 31 Aug 2010 by Kat
5.0 out of 5 stars
You cannot go wrong
This is teh ultimate gift for the man in your life! Roast dinners will never be teh same again, thsi book is jam packed with fabulous mouth watering recipes from master French Chef... Read more
Published on 17 May 2010 by K. Baston
5.0 out of 5 stars
Excellent Meat Book
This is a really good book to have in your Kitchen Book Stand
I got it bought as a present for Christmas and use it all the time
Explains cuts of meat and so far all the... Read more
I got it bought as a present for Christmas and use it all the time
Explains cuts of meat and so far all the... Read more
Published on 17 Feb 2010 by Issie
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