A Roasting Bonanza Roasting resurrects an unjustly neglected cooking technique. Roasting is Fast: You can put together a roasting meal from start to finish in about an hour. Roasting is Healthful: There's practically no added fat. Roasting is Easy: When you prepare Roasted Chicken with Lemon and Herbs, surround it with carrots, baby onions, and zucchini, and voilà—a meal in a pan. Best of all, dinner cooks virtually by itself. Sure, roasting means the revival of the ultimate roast beef and spare ribs to die for, but did you know that you can roast a fig? From fruits and vegetables to cheese and seafood, Kathy Gunst shares her unexpected finds. Intense, New Tastes · Portuguese Roasted Clams with Chorizo · J.R.'s Roasted Salmon with Avocado · Roast Chèvre with Tomatoes and Tapenade · Roasted Fennel Parmigiana · Roasted Parsnip, Mushroom, and Parmesan Salad · Roasted Leek and Tomato Soup · Roasted Pears with Grand Marnier-Cream Sauce · Roasted Mango and Peach Chutney Plus · The best cuts of meat for roasting · Comprehensive meat-roasting charts · Four no-fail ways to test poultry for doneness · The right fish for roasting · Learn how to carve any kind of roast with step-by-step illustrations And Including · What to serve with your juicy roast · The art of "roasting" a stew (you get the same depth of flavor without the fat) · The bonus of leftovers · More than 150 roasting recipes
"synopsis" may belong to another edition of this title.
A food writer and editor living in southern Maine, Kathy Gunst writes for a wide number of national newspapers and magazines including The New York Times, Parenting, Country Journal, and Bon Appétit. She is also the author of Condiments and Leftovers.From Library Journal:
Each of these books shows that there's a lot more to roasting than roast beef and chicken, although both volumes include recipes for these classics, too. Gunst (Leftovers, LJ 12/90) has written a less ambitious work than Kafka, but she includes dozens of good recipes that demonstrate the diversity of foods that lend themselves to roasting, from Roasted Mussels to Roasted Chinese-Style Green Beans. There are lots of recipes for roasted fruit, and roasted garlic even gets its own chapter. Kafka, of Microwave Gourmet (LJ 9/15/92) fame and the author most recently of Party Food (LJ 9/15/92), concentrates on technique and offers a detailed guide, with recipes, to roasting poultry, meats, and game, including a section on vegetables that is almost a book in itself. Although both authors emphasize how easy roasting can be, Kafka includes many more recipes for making use of leftovers?from rich and elegant Roast Duck Pasta Sauce to a quick Sesame Ginger Salmon Salad?so busy cooks can make two or even three meals from one roast. These books complement each other well, and both are recommended for most collections.
Copyright 1995 Reed Business Information, Inc.
"About this title" may belong to another edition of this title.
Book Description Book Condition: Brand New. Book Condition: Brand New. Bookseller Inventory # 97800205134071.0
Book Description Wiley, 1995. Paperback. Book Condition: New. 1. Bookseller Inventory # DADAX0020513402
Book Description Wiley, 1995. Paperback. Book Condition: New. book. Bookseller Inventory # 0020513402
Book Description Wiley, 1995. Paperback. Book Condition: New. Bookseller Inventory # P110020513402
Book Description Wiley. PAPERBACK. Book Condition: New. 0020513402 New Condition. Bookseller Inventory # NEW6.1011894