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Roasting (Williams-Sonoma Collection)

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Roasting (Williams-Sonoma Collection) Cover

 

Synopses & Reviews

Publisher Comments:

From a succulent roast chicken or juicy rack of lamb to autumn vegetables roasted until sweetly tender, the time-honored technique of cooking food in the steady heat of the oven brings out the best in meat, poultry, and fish as well as fruits and vegetables. andlt;BRandgt; Williams-Sonoma Collection andlt;Iandgt;Roastingandlt;/Iandgt; offers an array of more than 40 recipes, including updated classics and tempting new ideas. If you are craving the rich and satisfying taste of roasted meat, try filets mignons with shallots and potato wedges or baby back ribs smothered with spicy barbecue sauce. Recipes for roasted sea bass with fennel and Pernod or turkey breast with pears make it easy to prepare a lighter main course. And a selection of vegetable dishes, such as balsamic-dressed greens with roasted beets or roasted prosciutto-wrapped asparagus, plus a couple of delicious roasted-fruit desserts round out this collection of simple recipes. andlt;BRandgt; Vivid photographs make it easy to decide which recipe to choose, and photographic side notes highlight key ingredients and techniques, making this volume an essential sourcebook for the home cook. The informative basics section and glossary include everything you need to know to make an irresistible roasted dish for a weeknight dinner or a weekend celebration.

Synopsis:

New to the Williams-Sonoma Collection and an essential addition to every kitchen bookshelf, "Roasting" discusses this all-important aspect of a cook's knowledge. Forty wonderful recipes show how roasting enhances the flavors of meats, poultry, fish, and vegetables. Color photos.

About the Author

andlt;Bandgt;Barbara Grunesandlt;/Bandgt; has established a national reputation as a food writer, food historian, and cooking teacher. She is the author or coauthor of more than 40 cookbooks, including andlt;Iandgt;Gourmet Fish on the Grill, Healthy Grilling,andlt;/Iandgt; and andlt;Iandgt;Grillandlt;/Iandgt; in the Williams-Sonoma Cookware Cookbook series. Ms. Grunes lives and works in the Chicago area.

Product Details

ISBN:
9780743226813
Editor:
Williams, Chuck
Author:
Caruso, Maren
Editor:
Williams, Chuck
Author:
Grunes, Barbara
Author:
Williams, Chuck
Publisher:
Free Press
Location:
New York
Subject:
Roasting
Subject:
Methods - Baking
Subject:
Roasting (Cookery)
Subject:
Methods - Roasting
Subject:
General Cooking
Subject:
Methods - General
Subject:
Cooking and Food-Miscellaneous Methods
Copyright:
Edition Description:
Hardback
Series:
Williams-Sonoma Collection
Series Volume:
1083
Publication Date:
November 2002
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
100 full-color photographs
Pages:
120
Dimensions:
9 x 8.25 in 25.165 oz

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Related Subjects

Cooking and Food » By Ingredient » Meats » General
Cooking and Food » General
Cooking and Food » Methods » Miscellaneous Methods

Roasting (Williams-Sonoma Collection) Used Hardcover
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Product details 120 pages Free Press - English 9780743226813 Reviews:
"Synopsis" by , New to the Williams-Sonoma Collection and an essential addition to every kitchen bookshelf, "Roasting" discusses this all-important aspect of a cook's knowledge. Forty wonderful recipes show how roasting enhances the flavors of meats, poultry, fish, and vegetables. Color photos.
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