Ruhlman's How to Roast: Foolproof Techniques for the Home Cook

how to roast cover imageRuhlman's How to Roast: Foolproof Techniques for the Home Cook

by Michael Ruhlman
Cooking/Food
Little, Brown & Co.
Hardcover, 160 pages
$25.00

Humankind has been roasting for millennia. The term originally referred to cooking over an open fire, usually on some kind of spit. It has evolved to the cooking of meat or vegetables or even fruit in an oven. It refers to a "dry heat" (and usually high-heat) method of making things irresistibly appetizing.

How to Roast combines practical advice - what tools you need, staple ingredients to have on hand, how to get the most out of your oven. There are 20 original and mouthwatering recipes, chosen to showcase a wide range of roasting methods and results. Included are "The Icon" (roast chicken), monkfish roasted with tomatoes and basil, roasted peaches with mint crème fraiche. Dozens of color photographs offer step-by-step illustration as well as finished-dish showpieces.