How to Roast Everything
A Game-Changing Guide to Building Flavor in Meat, Vegetables, and More
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- USD 17.99
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- USD 17.99
Descripción editorial
With over 175 foolproof recipes covering everything from simple roast chicken and pork loin to top sirloin roast, rack of lamb, and lobster, this authoritative volume offers a master class in the timeless art and science of roasting.
Roast: It's at once a verb and a noun, a technique and a cut of meat, and a concept so familiar and seemingly simple that it has rarely been explored in a single volume. In How to Roast Everything, America's Test Kitchen expertly demonstrates the scope and versatility of roasting, exploring the many ways to coax big, bold flavor out of poultry, meat, seafood, fruits, and vegetables alike.
Why do some recipes need a roasting rack and some don't? How do you take the temperature of a bone-in roast? Why roast fresh fruit? How (and why) do you tie up a tenderloin? These kitchen-tested recipes offer all the necessary answers and insights. With dozens of enticing flavor variations, clever tips, and masterful prep tricks spread across the information-packed pages, this book will quickly transform even novice home cooks into roasting experts. And while this collection offers plenty of stately centerpieces like Crown Roast of Pork and Butterflied Turkey with Cranberry-Molasses Glaze, it also proves that roasting suits every meal. With weeknight-friendly options like Pan-Roasted Chicken with Shallot-Thyme Sauce and Oven-Roasted Salmon Fillets with Tangerine and Ginger Relish and crowd-pleasing one-pan meals like Roasted Halibut with Red Potatoes, Corn, and Andouille and Pepper-Crusted Pork Tenderloin Roast with Asparagus and Goat Cheese, there is no shortage of accessible, family-friendly dishes to choose from.
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The editors at America's Test Kitchen here focus on one of the most accessible cooking methods: roasting. The editors offers cornerstone recipes for such classics as roast chicken, roast beef, and salmon fillets, but it's in highlighting the versatility of roasting that the book really shines. Riffs on familiar fare, such as Thai roast chicken with a chili dipping sauce, coffee-chipotle rubbed roast beef, and lemon-herb roast cod with crispy garlic potatoes add variety. The book devotes sections to grill roasting, which adds a dimension of smokiness to such dishes as sirloin roast with garlic and rosemary and pork tenderloin with grilled pineapple and red onion salsa. It's all about technique and timing, and the ATK crew delivers their usual clear instructions to ensure success. In addition, they also offer tips for things like buying the best chicken (go with organic and air-chilled), calibrating a meat thermometer, and artfully skewering a bone-in ham for grilling. The thoughtful balance of practicality and imagination will inspire readers of all tastes and skill levels.
