Roasting: Techniques For The Perfect Roast

by Rodney Dunn

A comprehensive guide to roasting offers a quick history of the cooking technique as well as useful information on the basic equipment required to roast, step-by-step instructions for roasting, and advice on preparing marinades and stuffing. Original.

111 pages, Paperback

First published October 1, 2004

About the author

Rodney Dunn grew up on a farm in rural New South Wales. During his chef apprenticeship he worked under Tetsuya Wakuda at esteemed Sydney restaurant Tetsuya's, before moving into food media. He has since developed recipes for most of Australia's food magazines and worked as food researcher for the Better Homes and Gardens television program. In 2004 he joined Australian Gourmet Traveller as food editor, and is currently the magazine's contributing food editor.

A natural teacher, Rodney has taught cooking classes for Sydney Seafood School and Simon Johnson, but ultimately his passion for flavour led him back to the land, and in 2007 he moved to Tasmania with his family to establish The Agrarian Kitchen.

From Penguin Australia

Reviews

[Yves · Rating 3 out of 5]

Very well organized with excellent photos. The range of roasting items is excellent, favouring recipes where the roasting process is the key component.

You are able to make a short list of ingredients and turn out the best roasted chicken or duck you have ever made.