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Books : Roasting-A Simple Art |
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Books : Roasting-A Simple Art |
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Dewey Decimal Number: 641.71 EAN: 9780688131357 ISBN: 0688131352 Label: William Morrow & Co. Manufacturer: William Morrow & Co. Number Of Items: 1 Number Of Pages: 464 Publication Date: December 01, 1995 Publisher: William Morrow & Co. Release Date: December 01, 1995 Sales Rank: 76337 Studio: William Morrow & Co. Editorial Review: Related Items:
Average Rating:
 Rating:  - Beyond my expectations!I ordered a used copy of Barbara Kafka's book on roasting and was thrilled with what I received. The book was in excellent condition. The recipes were interesting and useful. All in all, it was an extremely useful purchase. Rating: - Must have itemThe reviewer who called this groundbreaking is absolutely right. This book's premise can change your culinary life: basically, the premise is that almost anything can be cooked easily and deliciously by putting some olive oil or butter on it and then sticking it in a hot oven for a surprisingly short time. The zucchini are delicious, and I don't even like vegetables. The roasted red onions are wonderful and she shows you how to make soup with the leftovers. Have never had a recipe turn out other than good. If I had to have only three cookbooks, this would be one of them. Rating: - GREAT RECIPES This really is a Great book. It taught me how to roast a PERFECT lamb roast using a herb rub and high heat. The Prime rib roast recipe came out better than any other that I have made. The recipes are very good and I have used the various rubs on different cuts of meat. Highly recommend. Rating: - Wonderful!It's hard to say enough good things about this cookbook. I always was scared of meat and poultry until it entered my life and opened up a whole new world of culinary possibilities. I know that sounds like purple review prose, but I'm not exaggerating. Under Kafka's guidance, any lingering intimidation you feel in the face of animal protein will melt away like dew before the sun ... it turns out that roasting is actually incredibly easy when you do it the Kafka way, and hard to mess up. And oh, my God, did I mention the vegetables? Ummmmmm. And the recipes for leftovers? Extremely good. I love her concept of the continuous kitchen - you roast a bunch of stuff and then nothing goes to waste - bones, caracasses, offal, leftover meat, rendered fat ... it all goes to make more fabulous meals down the road; stocks, salads, pates, soups, pies, sauces, and gravies. The method lets you economize not only on money but also on time and planning and thought, as you used the meat and the dividends for many recipes down the road, and not just with no loss of flavor but with a big boost to your taste buds at every turn. My one criticism is that I would have liked the book to have twice as many recipes and ideas and be twice as long - it's just that good. But seriously, if I could award only 4 1/2 stars, I might just because I really would have liked to see more. I wish she would do a volume 2. I actually haven't had tons of problems with smoke, but maybe that's because I always crowd the pan with veggies on the side. But the book is worth a few fire alarms going off, don't be deterred, just buy some earplugs.
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