Reasons to Roast : More Than 100 Simple and Intensely Flavorful Recipes
Editorial Reviews
Book 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. Recipes include: --Asian Honey-Roasted Peanuts --Roasted Shrimp in Lemony Garlic Butter --Roasted Cornish Game Hens with Gingered Orange Glaze --Roasted Onion and Leek Soup --Roasted Asparagus with Parmesan --Prime Rib of Beef with Shiitake Mushroom Sauce --Roasted Potato Cakes --Roasted Butterflied Leg of Lamb with English Mint Sauce --Roasted Portobello Mushroom and Arugula Salad --Roasted Pineapple
About the Author
Downward is culinary director of TV Food Network and author of The Big Broccoli Book (Random House) and 365 Great Soups and Stews (HarperCollins). He currently lives in New York City. Righter is the former editor of Gormet books and has written or co-written many cookbooks, including The Little Pie Company Pies and Other Desserts (HarperCollins). Evie currently lives in Salem, New York.
Reasons to Roast : More Than 100 Simple and Intensely Flavorful Recipes
Reasons to Roast: More Than 100 Simple and Intensely Flavorful Recipes,Georgia Chan Downard,Evie Righter,Houghton Mifflin,1576300617,Cooking,Cooking / Wine,Methods - Baking,Roasting (Cookery),Specific Ingredients - Meat,Cookery by ingredient,Cooking / Meat
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