All About Roasting: A New Approach to a Classic Art

I got this from the library to read the section on the science of roasting. I couldn't put it down. It is massive so I didn't read the entire book but it was fascinating to understand what I kind of knew from the feel of cooking to a scientific oh this is why this works kind of way. Delicious recipes too. ( )

Let me just preface this review by saying I've never gone wrong with a Molly Stevens recipe. The tips on her blog for cooking the perfect turkey made my Thanksgiving dinner last year. All About Braising is one of my all-time favorite cookbooks, and I don't even own a copy. Fortunately, the library does! All About Roasting follows this tradition and doesn't disappoint.

Stevens suggests roasting some things I'd never even considered, like hamburgers. I haven't tried it yet but they certainly sound good. The slow-roasted duck breast is another recipe I intend to try, as is the whole roasted rainbow trout. I also copied a couple of shrimp recipes: Herb-Roasted Shrimp with Pancetta and Garlic-Roasted Shrimp with Tomatoes, Capers and Feta. She doesn't neglect vegetables, desserts or even condiments, however. I tried a recipe for roasted fingerling potatoes coated in a mustard sauce and liked them, and I'm intending to try Slow-Roasted Grapes and Roasted Lemon Chutney as well. Can't wait! ( )