All About Roasting: A New Approach to a Classic Art by Molly Stevens Download (read online) free eBook .pdf.epub.kindle

All About Roasting: A New Approach to a Classic Art

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 featur

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    Erika

    Feb 08, 2013

    rated it
    it was amazing

    I got this from the library to read the section on the science of roasting. I couldn’t put it down. It is massive so I didn’t read the entire book but it was fascinating to understand what I kind of knew from the feel of cooking to a scientific oh this is why this works kind of way. Delicious recipes too.

    Yaaresse

    Sep 11, 2017

    rated it
    really liked it

    Tons of info here. The high heat method on chicken makes a delicious chicken. Unfortunately, it can also make a mess no matter how careful one is. A worthwhile mess, but nonetheless….

    Tanya

    Jan 17, 2012

    rated it
    really liked it

    Recommends it for:
    Michele Todd, Nedra Fleming, anyone that enjoys cooking
    Recommended to Tanya by:
    My father
    Shelves:
    cookbook

    So far this book looks absolutely beautiful. I love to cook and I have always wanted to know how to roast food perfectly every time. I tend to use my slow cooker for roasts since I can rarely afford more expensive cuts. I love how the author talks about the history of roasting and how different methods of roasting works for different cuts and varieties of meat and foods. I look forward to trying some of the recipes and see how it works out for me.

    The author is someone that is an “expert” or roas

    The author is someone that is an “expert” or roasting, has done it for years and is attempting to share her knowledge. If you are expecting exact science you may not like it, but as most people with experience cooking can tell you that cooking meat is a process and can vary each time you cook. If you know the reasons and processes involved it can take out much of the guess work.

    Now that I have finished it, I still love this book. I have learned lots about roasting, and my meals are even better than ever. I have never had a chicken turn out so moist ever.

    What I do wish is that she included basics for more cuts of beef that the average consumer might buy. I bought a sirloin roast but could not find the info on how to properly cook it, slow, high, or what? I had done an eye of round that turned out perfect. Just even a short section of the various cuts and the temperatures and times to cook would have really helped to round out this book. After all I’m not likely to cook a duck, goose, or a goat. I will probably never do lamb either but many others will. More beef, chicken, and pork recipes would have been helpful.
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