Essentials of Roasting: Recipes and Techniques for Delicious Oven-Cooked Meals

by Rick Rodgers

Book Overview

Williams-Sonoma Essentials of Roasting includes everything you need to know to roast successfully, from how to season food before cooking to how to test when food is perfectly done. More than 130... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0848728890
• ISBN13: 9780848728892
• Release Date: October 2004
• Publisher: Oxmoor House
• Length: 303 Pages
• Weight: 3.50 lbs.
• Dimensions: 1.3" x 9.6" x 10.3"

Customer Reviews

What An Excellent Roasting Book

Excellent book. My wife is very happy upon receiving it during her birthday because she can't find an excellent roasting book in our country's book stores. She has been looking for almost 2 years before I surprised her with this book. She now starting to try most of the recipes and I am enjoying her fruitful roasted dish, yum-yum.

great cook book

This book is beautifully illustrated and chock full of great tips and recipes. Get it!

Great Book!

My mom wanted a cookbook for her roasting pan for Christmas and this book has tons of great recipes and looks like it is going to be great. I am excited about giving it to her.

Perfect fare for autumn/winter

This is the best book to have during the winter season. It gives good homely recipes for making chicken, fish and vegetables...I especially LOVED the brine method it gave for the chicken. I combined that recipe with another one in it which used roast garlic to stuff the skin with. The chicken came out so moist and delicious! I have a bunch of recipes bookmarked from it...do try the flash roast tomatoes, easy to put together and wonderful in salads and pasta!

Really useful book

I bought this book because I wanted to learn how to make those mouth watering roasted dishes one sees on TV. The book has tons of recipes sorted in different categories like starters, fish, poultry, meats, vegetables, etc. The book starts by explaining the basics of roasting and the utensils you'll need. The recipes are easy to follow and explicit enough to know how wide to cut the ingredients for example. All this without extending more than necessary. I particularly like the BIG, colorful and sharp pictures that come with every recipe. It has helped me get an idea on how the dish should look like. Not all steps have a picture, only those that are prone to confusion do. I have made several recipes from the book and the feedback has been very positive, and I'm not an expert or anything. Based on this I'm thinking of buying more books from this author and/or publisher.