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All about Roasting: A New Approach to a Classic Artby Molly Stevens
Synopses & Reviews
Successful restaurateurs have always known that adding "roasted" to a dish guarantees immediate appeal. Molly Stevens brings her trademark thoroughness and eye for detail to the technique of roasting. She breaks down when to use high heat, moderate heat, or low heat to produce juicy, well-seared meats, caramelized drippings, and concentrated flavors. Her 150 recipes feature the full range of dishes from beef, lamb, pork, and poultry to seafood and vegetables. Showstoppers include porchetta ingeniously made with a loin of pork, a roast goose with potato-sage stuffing, and a one-hour beef rib roast-dishes we've dreamed of making, and that Molly makes possible with her precise and encouraging instructions. Other recipes such as a Sunday supper roast chicken, herb-roasted shrimp, and blasted broccoli make this an indispensable book for home cooks and chefs. is like having the best teacher in America in the kitchen with you.
"Stevens is a cooking instructor and food writer whose first book, The Art of Braising, won a 2005 James Beard Foundation award. Here, in this outstanding cookbook, she shows herself to still be at the top of her game. She begins with a 45-page introduction to the art and science of roasting that should be required reading for anyone in possession of a chunk of meat and an oven. Topics covered include the differences in employing high versus low heat, the reasons to rest meat before carving, the joys of convection ovens, and why fat is always a critical component. Next come 150 recipes divided into chapters on beef, pork, poultry, fish, and vegetables. Each begins with a basic entree that, once grasped, leads the way to more complex adventures. A simple sear-roasted pork tenderloin, for example, involves only salt, pepper, and oil, but 30 pages later it is time for a sausage and prune stuffed pork loin with brandy cream sauce. Numerous tips on trimming, carving, and shopping augment the work, all of which is written in a clear, confident voice that educates ('Fat conducts heat much better than air') and entertains ('Halibut is an easy fish to love'). It is a compelling collection that drives home the difference between a chef merely showing off some recipes and a teacher exploring her craft." Publishers Weekly (Starred Review) Copyright PWxyz, LLC. All rights reserved.
"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
"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
"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
A master teacher provides delicious recipes and explains the principles behind the essential technique of roasting.
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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Cooking and Food » By Ingredient » Meats » General