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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: 203823 Studio: William Morrow & Co. Editorial Review: Related Items:
Average Rating:
 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. Rating:  - You had better have a self-cleaning ovenDon't buy this book unless you have a self-cleaning oven. The recipes are good, the method produces juicy rare meat, and I've always liked Kafka's opinionated palate. But unless you enjoy cleaning your oven wait until you hire a maid or have a self-cleaning method to rid yourself of the cooked on spatters from this method of roasting. I had a new clean oven, good thermostat, and followed her methods to the letter. I produced juicy meat with crisp skin (chicken) in record time. But the entire oven needs cleaning after each roast. Not fun. If your grill will crank up to 500 and hold that heat for an hour you might be able to make these recipes. Otherwise think twice if you have an ordinary oven. The pan sizes given for various roasts also seem pretty small and tend to drip the fat all over the oven floor. Rating: - Besides the oven.....Great book. For roasting we use our large fireplace insert, during the winter months only, of course. It works great as the inside temp must be something akin to 500 degrees!? With energy prices so high why not use it if you have it. Works great for baking also, but you have to experiment and you have to have a large fireplace insert. Get the fire going good. Let a bed of coals develop. Use a small grate to elevate the cooking pan. Your great great grandma probably cooked like this! We also have a Traeger smoker which automatically feeds pellets of the chosen wood into a firebox. It has a thermometer and can maintain a set temp up to about 460 in the winter months. You do NOT use this inside the house. Roasted or baked with a hint of smoke flavor....yum! Heck, we even do "take and bake" or homemade pizza on this guy using a pizza stone! Anyway, this is a useful book. Remember, cooking is as much art as science and be creative!
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