- Hardcover: 592 pages
- Publisher: W. W. Norton & Company; 1 edition (28 Oct. 2011)
- Language: English
- ISBN-10: 039306526X
- ISBN-13: 978-0393065268
- Product Dimensions: 21.1 x 3.8 x 26.2 cm
- Average Customer Review: 1 customer review
- Amazon Bestsellers Rank: 1,094,524 in Books (See Top 100 in Books)
All About Roasting: A New Approach to a Classic Art Hardcover – 28 Oct 2011
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In Molly Stevens 's outstanding book, successful roasting is explained at every stage. All About Roasting is destined to remain a keeper for years to come. --Paula Wolfert, author of "The Food of Morocco"
Is there anything more comforting than roasting? In All About Roasting the indefatigable Molly Stevens brings finesse to an age-old art form. And, yes, in these pages it is an art. From hamburgers to grapes, oysters to pineapples, Stevens explains, illuminates, and refines roasting with all the grace and expertise of a master. You ll be happy you signed on as apprentice. --Dan Barber, Blue Hill"
Roasting is my favorite kind of cooking. And All About Roasting is my favorite kind of book. --Nigella Lawson, author of Nigella Fresh"
In Molly Stevens s outstanding book, successful roasting is explained at every stage. All About Roasting is destined to remain a keeper for years to come. --Paula Wolfert, author of The Food of Morocco"
Understanding fundamentals and basics is the foundation to great cooking. All About Roasting clearly demystifies this subject with solid information and easy-to-use recipes. --Brian Polcyn, coauthor of Charcuterie and chef/owner of Five Lakes Grill"
Molly Stevens is a professor of roasting and a hedonist at heart. Whether you are someone who takes visceral pleasure from the crackling sounds and intoxicating smells of a kitchen in which something is being roasted or a culinary scientist who just wants to know how it s done you need to have this cookbook in your collection. I guarantee All About Roasting will become one of the most referred to books in my home; one my family will turn to when cooking for the holidays, Sunday night dinners, and whenever we re looking for a good reason to open a bottle of wine. --Danny Meyer, author of, Setting the Table, The Transforming Power of Hospitality in Business"
For any cook who aspires to roast the perfect chicken, roast beef, or roast pork, All About Roasting is your guide. The information on how to choose the right cut to produce succulent and juicy results that we all aspire to achieve is invaluable. --Bruce Aidells, coauthor of The Complete Meat Cookbook and host of Good Cookin with Bruce Aidells "
I m delighted to see that Molly Stevens has come out with a book that s far ahead of the pack on the subject of roasting. The book is detailed yet succinct, complex yet simply explained and a must-have for any cook s library. Brava.--James Peterson, seven-time James Beard award winner"
I'm delighted to see that Molly Stevens has come out with a book that's far ahead of the pack on the subject of roasting. The book is detailed yet succinct, complex yet simply explained and a must-have for any cook's library. Brava.--James Peterson, seven-time James Beard award winner
About the Author
Molly Stevens is the author of All About Roasting and All About Braising, the latter of which won both the James Beard and the IACP cookbook awards. A contributing editor at Fine Cooking magazine, she lives near Burlington, Vermont.
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Whether you're looking to get the crackling to die for, a more succulent roast chicken, rare roast beef, potatoes which are crunchy on the outside and fluffy in the middle or simply some new ideas of what to do with fish, vegetables or even fruit, Molly Stevens has the answers.
In All About Roasting you can jump straight in and cook the recipes (beware that measurements and temperatures are for a US audience but conversion tables are at the beginning of the book) or, if like us you're serious about honing your skills, you can first read about the principles of roasting - from a definition and history to the science behind the perfect roasting techniques through to preparation, temperature, shelf positions, timing, checking if it's cooked, resting and carving. You name it, she's covered it!
There are handy tips throughout (ever thought of lining your baking tray with greaseproof/parchment paper to stop your potatoes from sticking or salting your meat for 24 hours before cooking to ensure it's juicy and tasty? Both work!) and some tempting photography. Though there aren't as many photos as we'd like of finished dishes there were plenty demonstrating key skills step-by-step, such as trimming joints, butterflying and rolling or carving.
You can tell from the writing that Molly is someone who has put a lot of time and dedication into this book - many a technique was thoroughly tested to ensure we were guaranteed success. At our cookery book supper club we tried, with more than satisfying results, the basic roast chicken using the pre-salting method, both the simple roasted potatoes and the British roast potatoes, a more tricky pork tenderloin roulade, butter roasted plums with vanilla, ginger and rum as well as a surprising dish of roasted cherries with creamy polenta. Full bellies all round!
Not instantly struck by the publication, we grew to appreciate it as a great reference for showing us how to turn a good roast into an exceptional roast. We're all now well on the way to being masters in the art!
Most helpful customer reviews on Amazon.com
In this cook book it is suggested that, when it comes to roasting, there are many ways to go at it. It is a philosophy that Ms. Stevens reminds us came from the late, great James Beard. She methodically describes the different roasting methods--using temperatures all the way from 225 degrees up to 395. She saves higher temps for searing and "significant browning". Now, I roast at a lower temperature knowing Ms. Stevens would approve. I also create better roasts with her advice and recipes.
Just like in her other great cook book "All About Braising" this author has given me wonderful ideas and shares her vast experience with me. I am so greatful for books like these--with authors so willing to share the best of what they know. There are very many "keeper" recipes here and much "food for thought". Just the idea of using thick slices of onion under my roast chicken--the flavor is incredible!--is justification for the purchase price. (I used to use carrots instead of a rack, and that was good. Onions are way better!)
This book also includes valuable info on convection cooking. Convection cooking does not overwhelm conventional oven technique in this book, but the information is there for every recipe.
I pondered over buying this book for a while, simply because I didn't want to invest precious space, time and money to one more cook book that promoted high-heat roasting. But, the fact that I loved Ms. Stevens' book on braising finally convinced me to buy this one. I am so, very glad I purchased this cook book. Since this book arrived, we've been roasting almost every day--Ms. Stevens' recipes, my variations on her recipes, and what my husband lovingly calls my "conjures", which in the past few weeks have been conjured from this cook book. This Fall our home has been filled with the wonderful smells of roasting--not smoking olive oil, not burnt crisps of 'whatever'. And I'll keep on roasting until Spring inevitably brings hot weather back to our southern location.
I do not eat gravy. I think it's yucky. So, I usually don't make gravy. During the Holidays if I am going to make gravy, I may get a starter from Williams and Sonoma and use that with pan drippings. This book has a few awesome recipes and ideas that have given me the creativity and confidence to make many gravies. My family says they are great (I wouldn't know, but they smell good).
My next challenge is a goose for Christmas. After mastering several items in this book and improving MANY techniques, I feel confident by trying my hand at a goose by following the easily explained recipes.
This is a must have book for both experienced and beginning chefs.
I also have Molly Stevens braising cookbook, and while those recipes are equally delicious, I hardly ever use them now that I have the roasting book. The braising recipes are so complicated, the roasting recipes are so simple, yet still mouthwatering. Plus the roasting recipes seem much healthier. The braising recipes always seem to call for bacon and butter, while the roasting is more straight forward...some olive oil and go!