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Flavor, ease, healthfulness-these are just a few of the reasons to roast. Whether it's turkey or beef for the holiday table, or fish, vegetables or even fruit for the fast everyday meals, the results are always succulent. Roasted meat gets a tasty, browned crust, while fish becomes incomparably moist, ready in just a few minutes. Vegetables take on fuller, more concentrated flavors. Fruits develop complex overtones. And the most you have to do is occasionally stir. Recipes include: --Asian Honey-Roasted Peanuts --Roasted Shrimp in Lemony Garlic Butter --Roasted Cornish Game Hens with Gingered Orange Glaze --Roasted Onion and Leek Soup --Roasted Asparagus with Parmesan --Prime Rib of Beef with Shiitake Mushroom Sauce --Roasted Potato Cakes --Roasted Butterflied Leg of Lamb with English Mint Sauce --Roasted Portobello Mushroom and Arugula Salad --Roasted Pineapple
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Georgia Chan Downard and Evie Righter began collaborating as editors at Gourmet magazine. Georgia Downard is culinary director of Television Food Network. She is author of The Big Broccoli Book and co-author of 365 Ways to Cook Soups and Stews. Evie Righter is a cookbook editor and former scriptwriter for Television Food Network. Her books include The Best of France, The Best of Italy and The Best of China (from Introduction).Excerpt. © Reprinted by permission. All rights reserved.:
Pork Sausages Roasted with Onions and Apples
11/2 pounds sweet Italian sausages, lightly pricked with a fork 2 cups sliced onions 2 McIntosh apples, cored, halved and thickly sliced 3 tablespoons unsalted butter, melted 1 tablespoon minced fresh sage, or 1 teaspoon dried, crumbled Salt and freshly ground black pepper 3 tablespoons minced fresh parsley
1. Preheat the oven to 425 degrees F. Lightly oil a roasting pan.
2. Place the sausages in a roasting pan and roast, turning occasionally, for 20 minutes.
3. Meanwhile, combine the onions and apples with the butter in a large bowl, toss to coat and season with the sage and salt and pepper to taste. Pour off the fat from the roasting pan and add the apple mixture to the pan, scattering it around the sausages. Roast, stirring occasionally, for 20 minutes more, or until the juices run clear when the sausages are pricked with a fork and the onions and apples are golden. Transfer to a large serving plate and sprinkle with the parsley.
Excerpted from Reasons to Roast : More Than 100 Simple and Intensely Flavorful Recipes by Georgia Downard, Evie Righter and Dorothy Reinhardt. Copyright © 1997. Reprinted by permission. All rights reserved.
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Book Description Rux Martin/Houghton Mifflin Harcourt, 1997. Condition: New. book. Seller Inventory # M1576300617
Book Description Rux Martin/Houghton Mifflin Ha, 1997. Paperback. Condition: New. Never used!. Seller Inventory # P111576300617
Book Description Rux Martin/Houghton Mifflin Harcourt. PAPERBACK. Condition: New. 1576300617 New Condition. Seller Inventory # NEW7.0679853