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Essentials of Roasting

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ISBN-10: 0848728890

ISBN-13: 9780848728892

Edition: 2004 (Revised)

Authors: Williams-Sonoma Staff, Oxmoor House Staff, Melanie Barnard

List price: $34.95
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Williams-Sonoma Essentials of Roasting includes everything you need to know to roast successfully, from how to season food before cooking to how to test when food is perfectly done. More than 130 delicious recipes for starters and small plates, a variety of meats and poultry, fish and shellfish, and vegetables and fruit, all with clear directions, encourage you to put your newfound knowledge to work. Beautifully photographed, this comprehensive teaching volume and recipe collection will be an "essential" addition to your cookbook shelf. A chestnut-brown turkey with garlic and herbs hidden beneath its crisp skin. A whole sea bass perfectly cooked inside a coarse-salt crust. Thick,…    
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Book details

List price: $34.95
Copyright year: 2004
Publisher: Oxmoor House, Incorporated
Publication date: 10/1/2004
Binding: Hardcover
Pages: 304
Size: 9.50" wide x 10.25" long x 1.25" tall
Weight: 3.828
Language: English

MELANIE BARNARD has written or cowritten thirteen cookbooks, including the James Beard Award-winning American Medical Association Family Cookbook and 365 More Ways to Cook Chicken. She is the restaurant critic for the Stamford Advocate and Greenwich Times Connecticut daily newspapers and appears often on local and national television. She is a former Bon App�tit columnist.

Roasting, Past and Present
Types of Roasting
Equipment for Roasting
Roasting Basics
Starters and Small Plates
Fish and Shellfish
Vegetables and Fruits
Basic Recipes
Basic Techniques
Beef, Lamb, and Pork Cuts