Bokus
Molly Stevens - All About Roasting, Inbunden

Inbunden, Engelska, 2011

All About Roasting

A New Approach to a Classic Art

Av Molly Stevens

353 kr

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Beskrivning
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. All About Roasting is like having the best teacher in America in the kitchen with you.
Produktinformation
  • Utgivningsdatum: 2011-11-01
  • Mått: 211 x 262 x 38 mm
  • Vikt: 1 864 g
  • Format: Inbunden
  • Språk: Engelska
  • Antal sidor: 592
  • Förlag: WW Norton & Co
  • ISBN: 9780393065268
  • Utmärkelser: Winner of International Association of Culinary Professionals Cookbook Award 2012
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Mer om författaren

Molly Stevens is a cooking instructor, writer, and recipe developer. Her cookbooks include All About Dinner as well as the James Beard and IACP cookbook award winners All About Braising and All About Roasting. She has been named Cooking Teacher of the Year by both Bon Appétit and IACP. Her recipes and articles have appeared regularly in Bon Appétit, Fine Cooking, Eating Well, and other national publications. She lives near Burlington, Vermont.

Recensioner i media

"Any meat-lover—and fish- and vegetable-lover—will learn from All About Roasting because the author, Molly Stevens, is such a careful teacher, as fans of her previous book, All About Braising, already know. She’s also an imaginative cook and puts in homely touches, like using the roasting juices from ginger chicken as a sauce for elbow macaroni with tomatoes."

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