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Roasting-A Simple Art |
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Roasting-A Simple Art |
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Dewey Decimal Number: 641.71 EAN: 9780688131357 Edition: 1 ISBN: 0688131352 Label: William Morrow & Co. Languages: 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 Studio: William Morrow & Co. Editorial Review: Product Description: When you're hungry, roast. When you're in a rush, roast. When you're in doubt, roast. When you're entertaining, roast. Crank up the oven and throw in a chicken; roasting is simply the easiest and best way to concentrate and deepen flavor, to seal in succulence, and make robust, crusty, and sweet all kinds of meats, birds, fish, fruits, and vegetables. Roasting offers more flavor on its own than any other cooking technique. Everything you need for a lifetime of happy roasting can be found here in the pages of Barbara Kafka's ground-breaking new book. Even baby goat, a suckling pig, and loin of buffalo make it into this bible of roasting. Roasting is absolutely essential, whether you're planning to roast a potato or leg of lamb, a turkey or a tomato, a pepper or a red snapper. Barbara's fussless high-temperature method caramelizes the surface of meat, the skin of birds or fish, or the outside of vegetables, transforming them into such savory sweet dishes as Roast Chicken with Pomegranate Glaze and Fresh Mint, aromatic Garlic Roast Pork Loin, moist and sweet Roasted Striped Bass with Fennel, and Whole Roasted Peaches with Ginger Syrup. Nearly one hundred stellar recipes for roasted vegetables attest to the fact that Barbara Kafka's new book is not for meat eaters alone. The recipes for roasted vegetables begin where other books leave off. Try the Roasted Sliced Fennel Bulb and the Roasted Chinese Eggplant with Balsamic Marinade, the Roasted Portobello Mushrooms with Garlic Marinade, and more. Roasting is packed with indispensable tips, techniques, and innovative cooking ideas. There are great recipes for marinades, salsas, vinaigrettes, and stuffings. You'll also find an inspiring assortment of simple but original recipes for sauces that will lift your everyday roasts into perfect party fare. You'll discover, too, the many joys of "companion roasting," learning when to add the carrots or the onions so they don't over- or undercook, and guaranteeing everything comes out at the same time. Never a believer in unnecessary work, Barbara Kafka is a cook's best friend. Barbara never follows; she blazes new trails, challenging the sacred rules of roasting by never trussing a chicken or basting a turkey. She proves you can actually walk away from your oven and enjoy your food and your guests. It's all so quick and easy, most dishes don't need to go into the oven until your guests walk in the door. Often the best part of the roast is the leftovers, and Roasting is overflowing with possibilities. In Barbara's knowing hands leftover onions become a smoky-flavored Roasted Onion Soup with Cannellini Beans; last night's roasted cod and boiled potatoes are transformed into a scrumptious Best Cod Hash; a deeply flavored Roast Duck Pasta Sauce is a rich reward to the cook for having made last night's duck dinner. Nearly one hundred recipes for leftovers show you how to build them into new meals of soups, salads, pasta sauces, hashes, fritters, fish cakes, and more. Replete with all the tables, timing charts, and the encyclopedic wisdom that are hallmarks of every Barbara Kafka book, Roasting: A Simple Art is a dream of a cookbook, one that will soon bear the soils, stains, and well-worn pages of constant and creative use. Amazon.com Review: Kafka believes in "hot ovens, short roasting times, and rare meat," so most recipes in this cookbook start with "heat oven to 500x F." The result is food with profound flavors that is sensible, even primal, yet has the flair you'd expect from an opinionated pro. Despite controversy over her recipe for roast turkey, this book so impressed her peers that they voted it a Julia Child Cookbook Award in 1995. Herbivores rejoice: There are over 100 mouth-watering recipes for vegetables and some fruits, too, along with those for roasted meats, poultry and fish. 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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