Roasting by Kathy Gunst

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A Roasting Bonanza Roasting resurrects an unjustly neglected cooking technique. Roasting is Fast: You can put together a roasting meal from start to finish in about an hour. Roasting is Healthful: There's practically no added fat. Roasting is Easy: When you prepare Roasted Chicken with Lemon and Herbs, surround it with carrots, baby onions, and zucchini, and voilà—a meal in a pan. Best of all, dinner cooks virtually by itself. Sure, roasting means the revival of the ultimate roast beef and spare ribs to die for, but did you know that you can roast a fig? From fruits and vegetables to cheese and seafood, Kathy Gunst shares her unexpected finds. Intense, New Tastes • Portuguese Roasted Clams with Chorizo • J.R.'s Roasted Salmon with Avocado • Roast Chèvre with Tomatoes and Tapenade • Roasted Fennel Parmigiana • Roasted Parsnip, Mushroom, and Parmesan Salad • Roasted Leek and Tomato Soup • Roasted Pears with Grand Marnier-Cream Sauce • Roasted Mango and Peach Chutney Plus • The best cuts of meat for roasting • Comprehensive meat-roasting charts • Four no-fail ways to test poultry for doneness • The right fish for roasting • Learn how to carve any kind of roast with step-by-step illustrations And Including • What to serve with your juicy roast • The art of "roasting" a stew (you get the same depth of flavor without the fat) • The bonus of leftovers • More than 150 roasting recipes

About Kathy Gunst

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A food writer and editor living in southern Maine, Kathy Gunst writes for a wide number of national newspapers and magazines including The New York Times, Parenting, Country Journal, and Bon Appétit. She is also the author of Condiments and Leftovers.
Published October 9, 1995 by Wiley. 272 pages
Genres: Cooking. Non-fiction

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Suggesting that roasting is a neglected technique in this age of pasta and salad, she offers recipes for roasting almost anything, from the traditional Chanukkah Brisket or Roast Smoked Country Ham with Apple Cider Glaze to clams, mussels, goat cheese, a mango.

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