Awards

• Winner of International Association of Culinary Professionals Cookbook Award 2012
• Winner of James Beard Foundation Award 2012
• Winner of James Beard Foundation Award 2012.
• Winner of James Beard Foundation Book Award 2012

Overview

Full Product Details

9780393065268

Table of Contents

Reviews

I m delighted to see that Molly Stevens has come out with a book that s far ahead of the pack on the subject of roasting. The book is detailed yet succinct, complex yet simply explained and a must-have for any cook s library. Brava. --James Peterson, seven-time James Beard award winner

I'm delighted to see that Molly Stevens has come out with a book that's far ahead of the pack on the subject of roasting. The book is detailed yet succinct, complex yet simply explained and a must-have for any cook's library. Brava. -- James Peterson, seven-time James Beard award winner Molly Stevens is a professor of roasting and a hedonist at heart. Whether you are someone who takes visceral pleasure from the crackling sounds and intoxicating smells of a kitchen in which something is being roasted - or a culinary scientist who just wants to know how it's done - you need to have this cookbook in your collection. I guarantee All About Roasting will become one of the most referred to books in my home; one my family will turn to when cooking for the holidays, Sunday night dinners, and whenever we're looking for a good reason to open a bottle of wine. -- Danny Meyer, author of ,Setting the Table, The Transforming Power of Hospitality in Business Roasting is my favorite kind of cooking. And All About Roasting is my favorite kind of book. -- Nigella Lawson, author of Nigella Fresh Understanding fundamentals and basics is the foundation to great cooking. All About Roasting clearly demystifies this subject with solid information and easy-to-use recipes. -- Brian Polcyn, coauthor of Charcuterie and chef/owner of Five Lakes Grill Is there anything more comforting than roasting? In All About Roasting the indefatigable Molly Stevens brings finesse to an age-old art form. And, yes, in these pages it is an art. From hamburgers to grapes, oysters to pineapples, Stevens explains, illuminates, and refines roasting with all the grace and expertise of a master. You'll be happy you signed on as apprentice. -- Dan Barber, Blue Hill In Molly Stevens's outstanding book, successful roasting is explained at every stage. All About Roasting is destined to remain a keeper for years to come. -- Paula Wolfert, author of The Food of Morocco For any cook who aspires to roast the perfect chicken, roast beef, or roast pork, All About Roasting is your guide. The information on how to choose the right cut to produce succulent and juicy results that we all aspire to achieve is invaluable. -- Bruce Aidells, coauthor of The Complete Meat Cookbook and host of Good Cookin' with Bruce Aidells

This 500-page recipe book is the ultimate guide to roasting meat... Great British Food An indispensable tool for your kitchen. Food & Travel ...the book is truly fascinating. Hub UK I m delighted to see that Molly Stevens has come out with a book that s far ahead of the pack on the subject of roasting. The book is detailed yet succinct, complex yet simply explained and a must-have for any cook s library. Brava. --James Peterson, seven-time James Beard award winner

Author Information

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.

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