All About Roasting: A New Approach to a Classic Art

I hosted my first Thanksgiving this year and my go-to book was Molly Stevens' All About Roasting because I enjoyed her previous book, All About Braising. A first time turkey can be stressful, but let me tell you... Molly Stevens walks you through it, step by step, from buying tips, to brining tricks that keep the turkey juicy and skin crispy/golden brown! Her manner is very instructional with great explanations for why you're doing what you're doing. She holds your hand through the whole process! The Roasted Brussels Sprouts with Capers and Lemony Browned Butter was simple to make and absolutely delicious--even the kids that don't usually go near the greens loved them. The general organization and layout of the book are great as well. Stevens begins with The Principles of Roasting, a 49 page chapter on the science behind what is going on inside your oven during the roasting process, what roasting methods work for which types of food and why, and factors to consider when investing in equipment that will save you money in the long-run. What I love is that all you really need is a good roasting pan! Then she goes onto the cooking... The book is broken down into different chapters: Beef & Lamb, Pork, Chicken & Poultry, Fish & Shellfish, Vegetables & Fruits. Recipes with the same main ingredient are grouped together, building initially on a basic version for preparation, and followed up by variations to the basic recipe and "go-withs" that give the meal a whole new twist, and then tips on how to shop, store (if needed), prepare (ie. everything from teaching you how to trim and peel asparagus). Overall a great book to read and cook your way through. It's an excellent companion to All About Braising and I'm sure you'll be an expert at roasting and adapting to make your own recipes by the end of your journey! My only wish was that there were more beautiful pictures!

After a thorough browse of this beautiful book, which extended to reading whole sections that interested me most, I would say that it offers not a completely comprehensive treatment of the subject, but a reasonable and sensible one. These are the things I really like about this book: 1. It's beautifully produced. High quality materials are used. There are lots of excellent color photographs of both the recipe results and recipe techniques. I did not note any typographical or "production" errors (a rarity these days) and was really impressed with the look of the book. The formatting of the pages is consistent, attractive, and easy to read. 2. It's beautifully written. The recipes are formatted and written in a consistent manner, and they are written clearly and accessibly without any compromise in elegance of expression. While very thorough instructions are given for the techniques used in the recipes and culinary terms are defined and explained, the author does not talk down to the reader. I'd say it's one of the most well-written cookbooks I've read. 3. It's beautifully organized. The chapters are divided into familiar categories: "The Principles Of Roasting," "Beef and Lamb," "Pork," "Chicken and Poultry," Fish and Shellfish," and "Vegetables and Fruits." "The Principles Of Roasting" is a 49-page overview of the things you need to know to execute the recipes in the book, along with descriptions of necessary equipment, which I believe is fairly complete for a book aimed at the general reader. Each of the other chapters begins with a mini table of contents listing all the recipes in that chapter, followed by a few pages of introductory information on the chapter's topic, and ending with recipes that proceed from the basic to the embellished. Each chapter also includes additional instructions for purchasing, prepping, and carving the items featured in the recipes. The logic and consistency of this organization, coupled with the felicity of the text and page formatting, makes the book very easy to read. This is not a "1001 Recipes For X" kind of book. Rather, pretty much everything you need to know in general to prepare "X" is explained, accompanied by just a few well-chosen recipes for "X." The combination of the introductory material in the first chapter and the technique information in the other chapters comprises a wealth of "how-to" information that will serve as an education for beginners and a resource for all. It's hard to imagine a cook needing more than this book to attain roasting competence, develop a well-rounded repertoire of go-to dishes, and proceed to improvise recipes of his/her own. It's a book you could cook your way through (and write your own best-seller about - I want Rosie O'Donnell or Fran Lebowitz to play ME in the movie!!). I am a careful and demanding reader and I did note a couple of points on which I wish the author had elaborated or a couple of details I wish she had mentioned, but they were very small points. Really, I think the only reason I can't say this is a totally comprehensive book is that it is so darn well done that I wish there were more of it. Kudos to the author, editor(s),and publisher. Great job!

Lately, so many roasting techniques push the idea of high heat for roasting--and only high heat will do. Well, I have a kitchen that heats up quickly and stays hot, and one that also holds onto the smells that high-heat roasting cause. It's a beautiful, old kitchen with almost no proper ventilation; plus I also have a very wonderful Viking professional oven/convection oven. The poor ventilation in this old kitchen is nothing I can change--so I roast at a lower temperature. So, all the recent roasting cook books have been of little value to me and a waste of my money, because I'm not going to run my oven at 500 degrees, nor at 450 degrees for any length of time. In this cook book it is suggested that, when it comes to roasting, there are many ways to go at it. It is a philosophy that Ms. Stevens reminds us came from the late, great James Beard. She methodically describes the different roasting methods--using temperatures all the way from 225 degrees up to 395. She saves higher temps for searing and "significant browning". Now, I roast at a lower temperature knowing Ms. Stevens would approve. I also create better roasts with her advice and recipes. Just like in her other great cook book "All About Braising" this author has given me wonderful ideas and shares her vast experience with me. I am so greatful for books like these--with authors so willing to share the best of what they know. There are very many "keeper" recipes here and much "food for thought". Just the idea of using thick slices of onion under my roast chicken--the flavor is incredible!--is justification for the purchase price. (I used to use carrots instead of a rack, and that was good. Onions are way better!) This book also includes valuable info on convection cooking. Convection cooking does not overwhelm conventional oven technique in this book, but the information is there for every recipe. I pondered over buying this book for a while, simply because I didn't want to invest precious space, time and money to one more cook book that promoted high-heat roasting. But, the fact that I loved Ms. Stevens' book on braising finally convinced me to buy this one. I am so, very glad I purchased this cook book. Since this book arrived, we've been roasting almost every day--Ms. Stevens' recipes, my variations on her recipes, and what my husband lovingly calls my "conjures", which in the past few weeks have been conjured from this cook book. This Fall our home has been filled with the wonderful smells of roasting--not smoking olive oil, not burnt crisps of 'whatever'. And I'll keep on roasting until Spring inevitably brings hot weather back to our southern location.

Hey very simple cookbook for very simple cooks like me

OK. That may not be completely true, as the author's "All About Braising" seems like it might even top this one. But overall, phenomenal. I've been cooking for a long time, but always had trouble discerning between the pros and cons of different techniques for, for instance, roasting chickens (butter under the skin, high-heat, low heat, brining vs. pre-salting, rack vs. no rack, veggies under chicken, etc.), and figuring out when you can combine these various techniques for a sensational result. The author lays this all out for you, and also does so for roasting various other kinds of poultry, red meat, pork, and veggies, all with the same comprehensiveness and detail. Buying, reading, and experimenting with the techniques in this book has in a very short time made a dramatic difference in the overall quality of my cooking. Most importantly, the author helps you understand the 'why' of each approach, and when it would be appropriate or not. This really sets the foundation so you can take the techniques and approaches she lays out for you and then apply them to your own creations. As if that weren't enough, the text really does justice to ethnic recipes. From Latin to Moroccan to Chinese, the book honors authentic recipes while showing how easily the standard techniques used for European-style food can be directly applied. And the results I've gotten are fantastic. If you want to make your guests swoon next time you have a dinner party, do yourself a favor and buy this text. Then go out and buy Stevens' "All About Braising", too. I wish I had found these years ago, and will not rest until I've experimented with every single technique, and just about every single recipe, in both of them.

This is one of those amazing cook books, like "The Joys of Cooking." It helps make you a better chef in every way. I'm a good cook and can even pump out some gourmet dishes of my own creation. The most skilled amateur chef will find many things of value in this book. My chicken, and turkey carving skills improved and my roast chicken, which was already a family favorite, has become infamous. Now I am just as adept at roasting juicy chicken parts. Even my standing rib roast has improved with tips from this great book. I do not eat gravy. I think it's yucky. So, I usually don't make gravy. During the Holidays if I am going to make gravy, I may get a starter from Williams and Sonoma and use that with pan drippings. This book has a few awesome recipes and ideas that have given me the creativity and confidence to make many gravies. My family says they are great (I wouldn't know, but they smell good). My next challenge is a goose for Christmas. After mastering several items in this book and improving MANY techniques, I feel confident by trying my hand at a goose by following the easily explained recipes. This is a must have book for both experienced and beginning chefs.

Molly Stevens is one of the rare cookbook authors that literally take you by the hand and show you step by step, how to be successful at your cooking task, Full color pictures accompany many of the recipes as well. The front of each of her books I've read so far also describe in great detail all the necessary tools and techniques you may use with the recipes. I found that info just as informative as the recipes themselves. I usually take books to bed with me and read until I fall asleep. Not this book. It's so big and heavy and loaded with information my arms won't support it well. So in addition to reading it I exercise with it in place of weights. :-) I also own "All About Braising" another phenomenal cookbook by Molly Stevens. You can't go wrong with this book. Highly informative and highly recommended.

For me, this book was life changing. Every recipe is fine cuisine, elevating my family's meals to a joyful eating experience. Not only is my family happy, but now I can have a dinner party with confidence! Molly Stevens is a true teacher and chef extraordinaire, and she generously and kindly shares her wisdom in highly readable introductions to each recipe. Real food, made really, really good. Ranks up there with Lasik a the best money I ever spent, and believe me, this was cheaper than Lasik! I also have Molly Stevens braising cookbook, and while those recipes are equally delicious, I hardly ever use them now that I have the roasting book. The braising recipes are so complicated, the roasting recipes are so simple, yet still mouthwatering. Plus the roasting recipes seem much healthier. The braising recipes always seem to call for bacon and butter, while the roasting is more straight forward...some olive oil and go!

Excelente livro sobre o assunto, receitas realmente boas e exequíveis. Vai melhorar os fundamentos de sua técnica culinária e lhe dar experiência. A receita de brócolis assado é excelente, realmente impactante.

Die Anführungszeichen machen schon deutlich, dass der deutschen Sprache hier ein Wort fehlt - das Braten in der Pfanne spielt hier nur als kurzes Anbraten (searing) eine Rolle, "roasting" meint das Herstellen von Braten. Ein Blick ins Inhaltsverzeichnis lässt "All about roasting" nach einer der üblichen Rezeptesammlungen aussehen. Der allgemeine Vorspann ist nicht sonderlich lang. Dies täuscht aber. Molly Stevens hat sich sehr grundlegend mit Braten beschäftigt und verschiedene Techniken offensichtlich selbst ausprobiert, wo andere nur aus Küchenlexika abschreiben bzw. altbekannten Unsinn wie "nie vor dem Braten salzen" nachplappern. Der Unterschied zwischen "echter" und "falscher" Umluft war mir z. B. ungeachtet der Lektüre unzähliger Kochbücher und Grundlagenwerke unbekannt. Der Schreibstil ist im Vergleich zu anderen angloamerikanischen Autoren angenehm nüchtern, es ist nicht immer alles "mouthwatering", "succulent" etc. (ganz ohne kommt aber auch sie nicht aus). Die Rezepte sind anders als in "All about braising" (ebenfalls 5 Sterne!) vielfach eher "basic", das passt aber auch zu Braten, bei denen schließlich der Fleischgeschmack im Vordergrund steht. Fleisch? Steht natürlich im Mittelpunkt, neben Fisch und Gemüse gibt es aber auch noch ein sehr ansprechendes Teilkapitel über Obst. Umrechnungstabellen für das Ami-System sind vorangestellt, für die Unmöglichkeit, in Deutschland bestimmte "cuts" insbesondere bei Rindfleisch zu bekommen, kann Frau Stevens nichts.

Este libro está explicado en detalle: no sólo las recetas, sino también el proceso de la carne, cómo tendríamos que conservarla desde que la compramos hasta que la cocinamos. Muy recomendable, a parte de que es precioso!!

Full of practical advice and recipes rather than fancy pictures. The queen of roasting and roasting recipes.

This book really changed my whole perception of the art of roasting! The author lays out some basics that make the critical difference in successful roasting and then provides a bunch of excellent recipes for meat, fish, & vegetables to practice your new skills. I FINALLY learned how to cook a steak as good as a restaurant. I actually bought this copy to give to my daughter and I have recommended it to many others. If you want to learn how to provide really tasty and juicy roasts of all descriptions this book will become your roasting bible.