Book
How to roast everything : a game-changing guide to building flavor in meat, vegetables, and more / the editors at America's Test Kitchen.
Record details
- ISBN: 9781945256226 (hardcover)
- Physical Description: ix, 406 pages : colour illustrations ; 27 cm
- Publisher: Boston, MA : America's Test Kitchen, [2018]
- Copyright: ©2018
Content descriptions
| General Note: | Includes index. |
Search for related items by subject
| Subject: | Roasting (Cooking) |
| Genre: | Cookbooks. |
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Lakeshore Branch | 641.71 How | 31681010086213 | NONFIC | Available | - |
- Baker & Taylor
A treasury of more than 175 recipes blends scientific findings with time-tested culinary techniques that reveal how use roasting to obtain the most flavorful results, demystifying key culinary practices while offering such options as Pan-Roasted Chicken With Shallot-Thyme Sauce and Oven-Roasted Salmon Fillets With Tangerine and Ginger Relish. - Baker & Taylor
A recipe collection, which blends scientific findings with time-tested culinary techniques that reveal how to use roasting to obtain the most flavorful results, features recipes for everything from simple roast chicken to rack of lamb and lobster. - Random House, Inc.
With over 175 foolproof recipes covering everything from simple roast chicken and pork loin to top sirloin roast, rack of lamb, and lobster, this authoritative volume offers a master class in the timeless art and science of roasting.
Roast: It's at once a verb and a noun, a technique and a cut of meat, and a concept so familiar and seemingly simple that it has rarely been explored in a single volume. In How to Roast Everything, America's Test Kitchen expertly demonstrates the scope and versatility of roasting, exploring the many ways to coax big, bold flavor out of poultry, meat, seafood, fruits, and vegetables alike.
Why do some recipes need a roasting rack and some don't? How do you take the temperature of a bone-in roast? Why roast fresh fruit? How (and why) do you tie up a tenderloin? These kitchen-tested recipes offer all the necessary answers and insights. With dozens of enticing flavor variations, clever tips, and masterful prep tricks spread across the information-packed pages, this book will quickly transform even novice home cooks into roasting experts. And while this collection offers plenty of stately centerpieces like Crown Roast of Pork and Butterflied Turkey with Cranberry-Molasses Glaze, it also proves that roasting suits every meal. With weeknight-friendly options like Pan-Roasted Chicken with Shallot-Thyme Sauce and Oven-Roasted Salmon Fillets with Tangerine and Ginger Relish and crowd-pleasing one-pan meals like Roasted Halibut with Red Potatoes, Corn, and Andouille and Pepper-Crusted Pork Tenderloin Roast with Asparagus and Goat Cheese, there is no shortage of accessible, family-friendly dishes to choose from.
