Download All About Roasting: A New Approach to a Classic Art – Lay Flat

All About Roasting: A New Approach to a Classic Art Hardcover – Lay Flat

Author: Visit Amazon's Molly Stevens Page | Language: English | ISBN: 039306526X | Format: PDF, EPUB

Description
Book Details
Table of Contents
Reviews

Download All About Roasting: A New Approach to a Classic Art – Lay Flat
You can download Download All About Roasting: A New Approach to a Classic Art – Lay Flat from 4shared, mediafire, hotfile, and mirror link

Review

“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”)

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.

Books with free ebook downloads available Download All About Roasting: A New Approach to a Classic Art Hardcover – Lay Flat

Hardcover: 592 pages
Publisher: W. W. Norton & Company; 1 edition (November 1, 2011)
Language: English
ISBN-10: 039306526X
ISBN-13: 978-0393065268
Product Dimensions: 10.1 x 8.1 x 1.4 inches
Shipping Weight: 4.2 pounds (View shipping rates and policies)

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.

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.

Book Preview

Download All About Roasting: A New Approach to a Classic Art – Lay Flat Download

Please Wait...