Title: Reasons to roast
First published: 1997
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.
Subjects: Roasting (Cookery), Roasting (Cooking), Cooking, Cooking (meat)
LC classification: TX690 .D69 1997