Roasting

by Kathy Gunst

A Roasting Bonanza Roasting resurrects an unjustly neglected cooking technique. Roasting is You can put together a roasting meal from start to finish in about an hour. Roasting is There's practically no added fat. Roasting is When you prepare Roasted Chicken with Lemon and Herbs, surround it with carrots, baby onions, and zucchini, and voilà—a meal in a pan. Best of all, dinner cooks virtually by itself. Sure, roasting means the revival of the ultimate roast beef and spare ribs to die for, but did you know that you can roast a fig? From fruits and vegetables to cheese and seafood, Kathy Gunst shares her unexpected finds. Intense, New Tastes • Portuguese Roasted Clams with Chorizo • J.R.'s Roasted Salmon with Avocado • Roast Chèvre with Tomatoes and Tapenade • Roasted Fennel Parmigiana • Roasted Parsnip, Mushroom, and Parmesan Salad • Roasted Leek and Tomato Soup • Roasted Pears with Grand Marnier-Cream Sauce • Roasted Mango and Peach Chutney Plus • The best cuts of meat for roasting • Comprehensive meat-roasting charts • Four no-fail ways to test poultry for doneness • The right fish for roasting • Learn how to carve any kind of roast with step-by-step illustrations And Including • What to serve with your juicy roast • The art of "roasting" a stew (you get the same depth of flavor without the fat) • The bonus of leftovers • More than 150 roasting recipes

Genres: Cookbooks

Paperback

First published October 23, 1995