All About Roasting: A New Approach to a Classic Art by Molly Stevens

by Molly Stevens

Successful restaurateurs have always known that adding "roasted" to a dish guarantees immediate appeal. Molly Stevens brings her trademark thoroughness and eye for detail to the technique of roasting. She breaks down when to use high heat, moderate heat, or low heat to produce juicy, well-seared meats, caramelized drippings, and concentrated flavors. Her 150 recipes feature the full range of dishes from beef, lamb, pork, and poultry to seafood and vegetables. Showstoppers include porchetta ingeniously made with a loin of pork, a roast goose with potato-sage stuffing, and a one-hour beef rib roast-dishes we've dreamed of making, and that Molly makes possible with her precise and encouraging instructions. Other recipes such as a Sunday supper roast chicken, herb-roasted shrimp, and blasted broccoli make this an indispensable book for home cooks and chefs. All About Roasting is like having the best teacher in America in the kitchen with you.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference

Unknown Binding

First published November 1, 2011

About the author

Molly Stevens is the author of All About Roasting and All About Braising, both of which won both the James Beard and the IACP cookbook awards. A contributing editor at Fine Cooking magazine, she lives near Burlington, Vermont. She travels and teaches cooking classes around the country.

Reviews

[Erika · Rating 5 out of 5]

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.

[Miralicious · Rating 5 out of 5]

I got this book as a $1.99 ebook special and then forgot about it until last year. I’d never been happy with my roast salmon and decided to figure out what I was doing wrong. This book changed my salmon roasting game forever. The trick is so simple (to pan sear first) and yields a skin that rivals bacon in fatty, crispy deliciousness. For this recipe alone, which I make at least twice a month, I love this cookbook. I should really try out some of the other ones too…

[Barbara · Rating 5 out of 5]

I first watched her class on Bluprint and decided to borrow the cookbook from the library. The roasting techniques are well explained and the author includes additional information. Everything I have tried has been delicious, including roasting a turkey! I like beef more well done and so have followed the recipes but chosen a higher temperature as the finishing point.

[Jordan · Rating 5 out of 5]

In this book, and in All About Braising, Molly Stevens makes a household schlemeil like me feel like a chef. Now, I know that there's more to being a chef than what can glean from a cookbook, but Stevens' book is so clear that a literal-minded fool like me can produce a Christmas rib roast that would convince a character "straight outta Grosvenor Square."

[Tina · Rating 4 out of 5]

Such a gorgeous book full of beautiful cooking instructions and suggestions, even a beverage suggestion. I haven’t cooked anything yet so 4 stars, but I could def change that if my dinner blows my hair back with awesomeness. This book stays in my collection.

[Yaaresse · Rating 4 out of 5]

Tons of info here. The high heat method on chicken makes a delicious chicken. Unfortunately, it can also make a mess no matter how careful one is. A worthwhile mess, but nonetheless....

[Emily Duchon · Rating 4 out of 5]

nice section on roasting fruits and veggies, too!

[Tanya · Rating 4 out of 5]

So far this book looks absolutely beautiful. I love to cook and I have always wanted to know how to roast food perfectly every time. I tend to use my slow cooker for roasts since I can rarely afford more expensive cuts. I love how the author talks about the history of roasting and how different methods of roasting works for different cuts and varieties of meat and foods. I look forward to trying some of the recipes and see how it works out for me.

The author is someone that is an "expert" or roasting, has done it for years and is attempting to share her knowledge. If you are expecting exact science you may not like it, but as most people with experience cooking can tell you that cooking meat is a process and can vary each time you cook. If you know the reasons and processes involved it can take out much of the guess work.

Now that I have finished it, I still love this book. I have learned lots about roasting, and my meals are even better than ever. I have never had a chicken turn out so moist ever.

What I do wish is that she included basics for more cuts of beef that the average consumer might buy. I bought a sirloin roast but could not find the info on how to properly cook it, slow, high, or what? I had done an eye of round that turned out perfect. Just even a short section of the various cuts and the temperatures and times to cook would have really helped to round out this book. After all I'm not likely to cook a duck, goose, or a goat. I will probably never do lamb either but many others will. More beef, chicken, and pork recipes would have been helpful.

[Kirsten · Rating 5 out of 5]

Normally I don't read cookbooks cover to cover, but roasting is something I know very little about, and I ended up getting fascinated by all the techniques and all the delicious food. The only thing I've made from this cookbook so far was roasted Brussels sprouts. They came out PERFECT. The only thing I longed for in this book was more photos, but I suspect that they were left out due to space considerations: it's already a massive tome, and if there were photos of every dish it'd be twice as big. There's a good mix of basic recipes, fancy dinner party fare, and good hearty weeknight dinners here. Definitely worthwhile, and one I might purchase in the future.

[Joel · Rating 5 out of 5]

Very insightful and inspirational. Thoroughly enjoyed this suburb book on one of my favorite subjects, Roasting. Molly Stevens writes well, giving us a taste of the motivation behind the book when she shares her Ah Ha moment in researching All About Roasting. This is a great book.

[Andrea Nguyen · Rating 5 out of 5]

Molly gives great detailed instructions. The organization of the recipes -- from simple to complex, teaches cooks about building flavors. Made the tri-tip with chimichurri last weekend and both were terrific.

[Christine · Rating 3 out of 5]

Molly Stevens shares an encyclopedic knowledge of roasting. She provides more information about the techniques and science behind roasting than I will probably ever need - interesting none the less.

We tried the pork shoulder recipe. I recommend it.

[Marsha · Rating 5 out of 5]

Wow this is a wonderful book for me. I've read at least 3 different techniques I want to try. Love the section on the science of roasting. Very cool book.... I'll have to renew for another 3 weeks to re-read some sections.

[Kyla · Rating 5 out of 5]

This is a have-to-own and I knew it after just idly flipping through it. I don't even eat much meat but this book is so full of information and delicious looking recipes for vegetables and meat that I have to have it.

[Heather · Rating 5 out of 5]

Love this book. Masterpiece. Classic. Will buy for my collection of cookbooks.

[Carolin · Rating 5 out of 5]

this book is fantastic. My favorite recipe is "Sausage- and prune-stuffed roast pork loin with brandy cream sauce"

[Beka · Rating 3 out of 5]

Delicious looking pictures and great ideas. Can't wait to try the recipe for roasted corn!

[Jamie · Rating 4 out of 5]

Found it interesting how I actually got pulled into reading a cookbook. Has tons of good tips and resources.

[Amanda · Rating 5 out of 5]

Must own

[Leah · Rating 5 out of 5]

I use this cookbook on a weekly basis. The roasted grapes zomg. That is all.

[Monique · Rating 4 out of 5]

Extremely informative with instructions and pictures on how to roast just about anything from meat to fish to vegetables. I may buy this book.

[Linda · Rating 4 out of 5]

More about method than about unusual combinations of ingredients.

[Morgan · Rating 5 out of 5]

I loved tha balance of information, photography, history and recipes in this book. Amazing.