A review of All About Roasting – A New Approach to a Classic Art by Molly Stevens.
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All About Roasting by Molly Stevens
I am about to give you a cookbook review on a cookbook that I haven’t even cooked from yet. Sorry, can’t be helped. I ordered All About Roasting: A New Approach to a Classic Art by Molly Stevens, last week from Amazon, and have read it cover-to-cover. Yes. Cover-to-cover. It’s that good. I don’t even have to cook from it to know that it is going to be my favorite.
There are six chapters: The Principles of Roasting, Beef & Lamb, Pork, Chicken & Poultry, Fish & Shellfish, and Vegetables & Fruit.
The first chapter discusses everything you wanted to know about roasting, from pans, to oven temperature, thermometers and more. Very informative.
The second chapter covers beef and lamb. I don’t know how heavily I will use this since I usually buy the cheaper cuts of beef that are more inclined to be braised, which by the way, after spending just one evening curled up with this book, I immediately went on Amazon and ordered, All About Braising: The Art of Uncomplicated Cookingbecause if it was even half as good as this book, I needed it.
Third chapter – Pork. Every kind of pork you would ever want to roast, from tenderloin, to loin, to ham, and sausages. Along with the pork are various sauces and rubs and other accompaniments. I personally have first on my list the basic sear-roasted pork tenderloin with a quick vermouth pan sauce.
Fourth chapter – chicken & poultry. This right here is gold. I have every intention of trying every single on of these recipes, even the goose if I can find one. It starts with basic roast chicken, skillet roasted chicken, butterflied roast chicken, chicken pieces, basic sear-roasted chicken breasts, turkey, duck…and more. Lots more. These are techniques and recipes to master. One of the riffs on the basic roasted chicken is to serve the chicken with a green salad with a vinaigrette made from the pan drippings. What a great idea!!!
Fifth chapter – fish and shellfish. Another chapter that I’ll be spending a lot of time with, with choices like: herb-roasted shrimp with pancetta, basic sear-roasted salmon fillets with arugula-pistachio pesto, and quick-roasted scallops with sriracha and lime are at the top of my list.
Chapter six is vegetables and fruit. Again, I’ll be spending a lot of time here. Mustard-crusted roast potatoes is first on my list, and goose-fat-potatoes with rosemary are another reason to find a goose! I am intrigued by the slow-roasted grapes and maple-roasted apples with candied nuts just screams fall.
Seriously, I can not say enough good things about this big (573 pages), beautiful book.