ALL ABOUT ROASTING
December 16, 2011
All About Roasting: A New Approach to a Classic Art by Molly Stevens makes the case for roasting just about everything. Explanations about handling meat, oven temperature, low heat versus high heat, making sauces (Bubba's Vinegar-Based Barbecue Sauce, cutting and butterflying meat.
The wonderfully laid out recipes begin with: Method, Roasting Time, Plan Ahead and Wine.
For holiday season, Christmas Roast Goose with Gravy might convince you to take the plunge into this divine dinner,or a Whole Roasted Rainbow Trout next to some Roasted Brussels Sprouts with Capers and Lemony Browned Butter. And if you've never tried Slow Roasted Grapes--you are missing a terrific taste sensation!
All the recipes and commentary set the pace for one what should become a timeless cookbook.