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 Cooking
because 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.
5/5 stars
Sounds like a book that I need to add to my arsenal. The principles of roasting apply to indirect grilling so this would surely reinforce and improve my skills.
Roasts are a firm tradition in my family (our English heritage and in days gone by a plentiful supply of cheap lamb) – especially on a Sunday. Adore a good roasted chicken or salmon with a herb crust. If you can’t find goose fat for your potatoes try duck fat. I rather like roast goose. It’s traditionally eaten at Christmas in the UK rather than turkey. You might also like to try roasted rhubarb with a little brown sugar and grated fresh ginger.
I think I need this book! I met Molly Stevens at IACP this year and she was charming, so unpretentious and humble.
Who knew there was more to roasting than “Turn on the oven and stuff the food in it!”? Sounds like a great book.
Thanks for the review. This seems like a good staple for the cookbook pantry. I think I will add it to my Santa list for xmas. 🙂
I have the Braising book (and so do my mom and sister), and if the Roasting book is half as good as the Braising book, then it’s a winner!
Wow – I’m going to have to somehow sneak this one into my library. Big Guy’s gonna’ roll his eyes and say …”not another one” but he’s such a carnivore I’ll likely not hear too much complaining. LOL
It looks wonderful from the cover! I know I have kearned to like many things just by roasting them. I will have to check it out!
holy crow man…I’ve been trying to get a roasted chicken right for years. Basic, simple right? I over cook it every time. I need help. I need direction. Hmmmm.
Cover to cover? 573 pages? Nice job! I can’t wait to sample some of the recipes you feature here! Especially the seafood and chicken. I’ll take a peek at the book today at work. I think we have it.
Wow that is QUITE a book! I’d consider purchasing it for the veggie chapter alone!
Hi Pam – just look at that roast on the cover, one can tell it’s going to be a mouthwatering cookbook. Thanks for the recommendation!
Hope you’re well.
LL
I love eating roasted food, so I would for sure be interested in this book! As always, Thanks, Pam.