Reasons to roast
Subtitle: more than 100 simple and intensely flavorful recipes
By: Georgia Chan Downard and Evie Righter ; illustrations by Dorothy Reinhardt.
Contributors: Righter, Evie.
Publisher: Houghton Mifflin Co.
Published: 1997
Place of publication: Boston
Language: eng
Number of pages: 256
Subjects: Roasting (Cookery).
Description: Flavor, ease, healthfulness-these are just a few of the reasons to roast. Whether it's turkey or beef for the holiday table, or fish, vegetables or even fruit for the fast everyday meals, the results are always succulent. Roasted meat gets a tasty, browned crust, while fish becomes incomparably moist, ready in just a few minutes. Vegetables take on fuller, more concentrated flavors. Fruits develop complex overtones. And the most you have to do is occasionally stir.
Notes: "A chapters book."
Includes index.