>>> BlackFriday All About Roasting: A New Approach to a Classic Art
French trained chef Molly Stevens does an admirable job of taking the reader through all the detailed nuances of mastering the art of roasting. Whether it is a beef tenderloin a lamb loin a whole chicken or potatoes asparagus and brussels sprouts how to expertly roast garnish and complement it is covered in All About Roasting.
We especially like the section on "Quick Go-Withs for Roasted Foods" spotlighting recipes beyond roasted dishes also included in this heavy volume. We were surprised to discover that some fruits lend themselves very well to the roasting process including grapes cherries pineapple and plums.
Chef Stevens nicely lays out basic traditional roasting techniques then builds upon that by including options to bring a creative twist to a classic and popular cooking process. All About Roasting is definitely a worthy addition to every cook's reference and recipe library.
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