Year-round roasting
By: recipes by Melanie Barnard, Brigit Binns, Amanda Haas, Tori Ritchie, Rick Rodgers, Bob & Coleen Simmons, and the editors of Williams-Sonoma ; photographs by Eric Wolfinger ; concieved and produced by Weldon Owen, Inc. in collaboration with Williams-Sonoma, Inc
Contributors: Binns, Brigit Legere, author; Haas, Amanda, author; Ritchie, Tori, 1960- author; Rodgers, Rick, 1953- author; Simmons, Bob, author; Simmons, Coleen, author; Williams-Sonoma; Weldon Owen Inc
Publisher: Weldon Owen
Published: 2014
Place of publication: San Francisco, CA
Language: eng
Number of pages: 222
ISBN-13: 9781616288273
Subjects: Roasting (Cooking)
Description: A comprehensive collection of recipes for roasting a wide variety of ingredients, from easy weeknight dishes to special occasion masterpieces. Roasting is an easy, endlessly adaptable cooking method that can be applied to a wealth of different raw ingredients. It can also be used for many different occasions--from a quick supper to an elaborate special-occasion roast. This book offers everything you need to know to roast successfully and more than 100 recipes--meats, poultry, seafood, vegetables, and fruits--to practice doing just that. The recipes are appropriate for any season and include ideas for holiday meals throughout the year: leg of lamb for Easter or Passover; savory stuffed turkey for Thanksgiving; standing rib roast or traditional roast goose for Christmas; or pan-roasted filet mignons for a New Year's Eve fete. Special sections reveal the secrets to success for each ingredient type and offer step-by-step instructions for confusing tasks like carving a roast or breaking down a whole bird.
Notes: Includes index.
Table of contents: title: About roasting; title: Meat; title: Poultry; title: Seafood; title: Vegetables & fruit.