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All About Roasting: A New Approach to a Classic Art Hardcover – 28 Oct 2011

3.0 out of 5 stars 1 customer review

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Product details

  • 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: 3.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 1,001,716 in Books (See Top 100 in Books)

Product Description


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"

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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Top Customer Reviews

Format: Hardcover
We Brits love a good roast dinner - we're famous for them the world over - but how often does your roast not quite live up to expectations?

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.
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Most Helpful Customer Reviews on (beta) HASH(0x9072d690) out of 5 stars 83 reviews
46 of 48 people found the following review helpful
HASH(0x9089ad74) out of 5 stars Versatility in roasting technique and temperature: So "old fashioned", yet so new! 18 Dec. 2011
By I Do The Speed Limit - Published on
Format: Hardcover Verified Purchase
Lately, so many roasting techniques push the idea of high heat for roasting--and only high heat will do. Well, I have a kitchen that heats up quickly and stays hot, and one that also holds onto the smells that high-heat roasting cause. It's a beautiful, old kitchen with almost no proper ventilation; plus I also have a very wonderful Viking professional oven/convection oven. The poor ventilation in this old kitchen is nothing I can change--so I roast at a lower temperature. So, all the recent roasting cook books have been of little value to me and a waste of my money, because I'm not going to run my oven at 500 degrees, nor at 450 degrees for any length of time.

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.
76 of 84 people found the following review helpful
HASH(0x9089c1e0) out of 5 stars It's like having a teacher in the kitchen with me, making sure of my success 10 Jan. 2012
By Becky (in NOLA) - Published on
Format: Hardcover
All About Roasting is an fabulous cookbook. I have a couple of books on roasting, but Molly Stevens has done such a wonderful job of taking me step by step through the process of roasting meat, poultry, fish, and even vegetables and fruits, that when I cook from this book I feel I have a teacher right in the kitchen with me, walking me through each step and ensuring I am serving the best from the oven to my family.

Before Christmas we bought a rib roast, it cost a lot and I was afraid to cook it. Because the family didn't want rib roast tartar I turned to All About roasting. The book took me step by step in preparing, trimming, seasoning, and finally roasting my rib roast, it was delicious and looked just like the picture in the book.

At first glance the recipes might seem intimidating, four pages long, but as I read the recipe I realized the initial recipe isn't that long, it's just she adds options on at the end, plus glazes or sauces or vinaigrette. So One recipe can change with a few easy extra steps. It's great to get the technique down with the main recipe, then get to experiment and play with the additions or changes.

I really like the layout of this book, the ingredients, step by step instructions that are numbered and easy to follow along, and pictures, beautiful pictures of finished food, of step by step instructions, of techniques. Some of the techniques she shows I've done for years, and still learned something from her instructional pictures.

While I wouldn't recommend this book for a vegetarian there is a wonderful section on roasting vegetables and fruits. Roasting Vegetables brings out flavors and textures that are new and exciting and makes a welcome addition to a proteincentric book.

Whether your book shelves are sagging from the weight of your many many cookbooks, or you're looking for your first cookbook to learn how to roast, or a gift for someone moving into their first home, this cookbook is one that will fit all purposes, from the most seasoned of cooks to the beginner, this is a great book.

*ETA, last night made the spice-crusted roast pork tenderloin on page 177. If you have this book, make this recipe! So delicious, so flavorful, so fast to put together, a perfect after work recipe. Yummy!
46 of 49 people found the following review helpful
HASH(0x91feac3c) out of 5 stars Master the Technique of Roasting 26 Oct. 2011
By Dee Long - Published on
Format: Hardcover
French trained chef Molly Stevens does an admirable job of taking the reader through all the detailed nuances of mastering the art of roasting. Whether it is a beef tenderloin, a lamb loin, a whole chicken, or potatoes, asparagus and brussels sprouts, how to expertly roast, garnish and complement it is covered in All About Roasting.
We especially like the section on "Quick Go-Withs for Roasted Foods", spotlighting recipes beyond roasted dishes also included in this heavy volume. We were surprised to discover that some fruits lend themselves very well to the roasting process, including grapes, cherries, pineapple and plums.
Chef Stevens nicely lays out basic traditional roasting techniques, then builds upon that by including options to bring a creative twist to a classic and popular cooking process. All About Roasting is definitely a worthy addition to every cook's reference and recipe library.
39 of 41 people found the following review helpful
HASH(0x906a187c) out of 5 stars Roasts, glorious roasts 14 Nov. 2011
By wogan - Published on
Format: Hardcover
I thought I had the best book on roasts already in my collection, but I guess this will have to join the cookbook shelf and share the grandeur of roasts together. Molly Stevens includes recipes for; beef and lamb, pork, chicken and other poultry, fish and shellfish, vegetables and fruit.
One of the best things about this book is the amount of useful information it gives in the introduction. There is a chart for what goes with specific dishes, and page numbers, many worthwhile conversion charts. The introduction includes information about the history of roasting, the science behind it, how to roast and basic methods, the effects of basting, brining, salting, steps to make a pan sauce, carving, the equipment, and ovens, even shopping instructions.

There are not many photos of the finished recipes themselves, but there are very good photos of techniques and how to accomplish specific instructions along with the directions on how to prepare the recipes. There are suggestions for wine, serving amounts, roasting time and options are included.
Sources with web sites, telephone numbers (all in the U.S.) and an index is included.
So far we have tried and enjoyed whole roast duck with hoisin sauce(lazy person's Peking duck), and the roast goose, which is supposed to be for Christmas, but we could not wait and a very good recipe for British roast potatoes.

This indeed would be a good cookbook and gift for beginning cooks and even those a bit more experienced.
41 of 44 people found the following review helpful
HASH(0x90694e28) out of 5 stars Detailed, careful, delicious and beautiful. I am blissed out. 1 Nov. 2011
By Cynthia Gillis - Published on
Format: Hardcover
I have been waiting so eagerly for this book. Her All About Braising is falling apart from overuse and I expect this one will be too. A couple of years ago I tried her method of doing roast goose from a recipe in Fine Cooking, and the memory of it still lingers. This book has a similar recipe - different stuffing. The book has beautiful explanations of why to do everything she suggests, and tells you which things are essential, which less important. I have read it cover to cover and on day one I made the English potatoes. Day 2 the eggplant with cumin and pimiento. Today (day 3)- cauliflower. This weekend, one of the chickens (have not decided which recipe). As I expected, it takes me through step by step, telling me exactly what to expect at each step. My only criticism (and in the scheme of things, a minor one) is that the index is not too good. Thank you again Molly. I am blissed out.
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