Williams-Sonoma Roasting
The Best-Selling Recipe Collection from America's Top Cooking Authority
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- USD 7.99
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- USD 7.99
Descripción editorial
With its crisp, brown exterior and tender, moist interior, a roasted chicken is welcome any time of the year—and when it comes to roasting, the list of favorites goes on and on. From a mix of hearty root vegetables to a savory leg of lamb, so many dishes benefit from this simple cooking method.
Williams Sonoma Collection Roasting offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. With tips on preparing meat, poultry, vegetables, and more, this volume will help you roast to perfection everything from summer tomatoes to a festive holiday goose to plums for desset. This beautifully photographed, full-color recipe collection appeals to both novice and experienced cooks.
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Part of the attractive and accessible Williams-Sonoma cookbook series, this volume focuses on the transformative powers of roasting. Grunes (Gourmet Fish on the Grill) suggests roasting anything from a pork tenderloin to a piece of bluefish to leaves of raddichio and endive. The elegant Sea Bass With Pernod, which calls for only six ingredients and a minimal amount of kitchen skill, makes a perfect dinner party dish. Even easier are Halibut Steaks Au Poivre, a spicy low-fat dish that requires about 15 minutes of kitchen time. Grunes even incorporates fruits, praising the"contrast of caramelized exteriors with soft interiors" of roasted apples and plums. A simple recipe for Roasted-Apple Brown Betty turns out a crumbly comfort that leaves a kitchen smelling divine (an optional Hard Sauce of sweetened whipping cream tops off the dessert). Best of all, like every Williams-Sonoma cookbook, this guide features beautiful photographs, clear instructions and a useful glossary, enabling even a novice to roast like a pro.
