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    Home » Books

    All About Roasting by Molly Stevens

    LAST UPDATED: January 30, 2019 PUBLISHED: November 3, 2011 By Pam Greer 13 Comments As an Amazon Associate I earn from qualifying purchases.

     

    A review of All About Roasting - A New Approach to a Classic Art by Molly Stevens.

    Post contains affiliate links full disclosure on sidebar. All About Roasting by Molly Stevens

    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.

    5/5 stars

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    Reader Interactions

    Comments

    1. Chris says

      November 04, 2011 at 4:06 pm

      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.

      Reply
    2. a good yarn says

      November 04, 2011 at 6:26 am

      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.

      Reply
    3. Kalyn says

      November 04, 2011 at 6:26 am

      I think I need this book! I met Molly Stevens at IACP this year and she was charming, so unpretentious and humble.

      Reply
    4. Marjie says

      November 03, 2011 at 7:40 pm

      Who knew there was more to roasting than "Turn on the oven and stuff the food in it!"? Sounds like a great book.

      Reply
    5. Kitchen Ninja says

      November 03, 2011 at 12:38 pm

      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. 🙂

      Reply
    6. KarenP says

      November 03, 2011 at 4:28 pm

      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!

      Reply
    7. June says

      November 03, 2011 at 3:14 pm

      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

      Reply
    8. Lyndsey says

      November 03, 2011 at 11:12 am

      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!

      Reply
    9. chellebelle says

      November 03, 2011 at 10:42 am

      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.

      Reply
    10. Les says

      November 03, 2011 at 10:40 am

      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.

      Reply
    11. Joanne says

      November 03, 2011 at 10:39 am

      Wow that is QUITE a book! I'd consider purchasing it for the veggie chapter alone!

      Reply
    12. Lori Lynn says

      November 03, 2011 at 10:06 am

      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

      Reply
    13. Kat says

      November 03, 2011 at 12:09 pm

      I love eating roasted food, so I would for sure be interested in this book! As always, Thanks, Pam.

      Reply

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