All About Roasting: A New Approach to a Classic Art - Couverture rigide

Stevens, Molly

Couverture rigide

ISBN 10 : 039306526X ISBN 13 : 9780393065268

Editeur : WW Norton & Co, 2011

Synopsis

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.

A propos du livre

À propos de l'auteur

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.

Détails de l'édition

• Éditeur: WW Norton & Co
• Date d'édition: 2011
• Langue: anglais
• ISBN 10: 039306526X
• ISBN 13: 9780393065268
• Reliure: Relié
• Numéro d'édition: 1
• Nombre de pages: 592
• Coordonnées du fabricant: non disponible
• Personne responsable: Wiley-VCH GmbH; product_safety@wiley.com; ; Boschstrasse 12; Weinheim; 69469; Allemagne