All about roasting : a new approach to a classic art
(2011)
By:
Stevens, Molly
Nonfiction
Book
Call Numbers:
641.71/STEVENS,M
Availability
Details
PUBLISHED
New York : W.W. Norton, [2011]
©2011
©2011
EDITION
First edition
DESCRIPTION
xviii, 573 pages : color illustrations ; 26 cm
ISBN/ISSN
9780393065268 (hardcover), 039306526X (hardcover), 039306526X :
LANGUAGE
English
NOTES
The principles of roasting -- Beef & lamb -- Pork -- Chicken & poultry -- Fish & shellfish -- Vegetables & fruits
Presents general techniques for successful roasting and two hundred recipes for creating roasted beef, lamb, pork, chicken, poultry, fish, shellfish, vegetable, and fruit dishes