All About Roasting | Molly Stevens

Winner of the James Beard Foundation Award for Best Single Subject Cookbook
Winner of the IACP Award for Best Single Subject Cookbook and Best General Cookbook

A master teacher provides delicious recipes and explains the principles behind the essential technique of roasting.

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.

Norton, W. W. & Company, Inc., 2011