All about Roasting: A New Approach to a Classic Art
Stevens, Molly
| Autor: | Stevens, Molly |
|---|---|
| Themengebiete: | Cooking / Wine |
| Veröffentlichungsdatum: | 01.11.2011 |
| EAN: | 9780393065268 |
| Sprache: | Englisch |
| Seitenzahl: | 592 |
| Produktart: | Gebunden |
| Verlag: | Blue Guides Limited of London |
Produktinformationen "All about Roasting: A New Approach to a Classic Art"
Successful restaurateurs have always known that adding "roasted" to a dish guarantees immediate appeal. Molly Stevens brings her trademark thoroughness and eye for detail to the technique of roasting. She breaks down when to use high heat, moderate heat, or low heat to produce juicy, well-seared meats, caramelized drippings, and concentrated flavors. Her 150 recipes feature the full range of dishes from beef, lamb, pork, and poultry to seafood and vegetables. Showstoppers include porchetta ingeniously made with a loin of pork, a roast goose with potato-sage stuffing, and a one-hour beef rib roast-dishes we've dreamed of making, and that Molly makes possible with her precise and encouraging instructions. Other recipes such as a Sunday supper roast chicken, herb-roasted shrimp, and blasted broccoli make this an indispensable book for home cooks and chefs. All About Roasting is like having the best teacher in America in the kitchen with you.
Sie möchten lieber vor Ort einkaufen?
Sie haben Fragen zu diesem oder anderen Produkten oder möchten einfach gerne analog im Laden stöbern? Wir sind gerne für Sie da und beraten Sie auch telefonisch.
Juristische Fachbuchhandlung
Georg Blendl
Parcellistraße 5 (Maxburg)
8033 München
Montag - Freitag: 8:15 -18 Uhr
Samstags geschlossen