Year-Round Roasting (Williams-Sonoma) (Recipes & Techniques for Every Occasion)
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$29.95
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Product Details
Author:
The Editors of Williams-Sonoma
Format:
Hardcover
Pages:
224
Publisher:
Weldon Owen (October 28, 2014)
Language:
English
ISBN-13:
9781616288273
ISBN-10:
1616288272
Weight:
40.4oz
Dimensions:
7.75" x 10.25" x 1"
Case Pack:
6
File:
Eloquence-SimonSchuster_09032026_P10573212_onix30_Complete-20260903.xml
As low as:
$23.06
Folder:
Eloquence
List Price:
$29.95
Publisher Identifier:
P-SS
Discount Code:
A
Audience:
General/trade
Pub Discount:
65
Imprint:
Weldon Owen
Overview
A comprehensive collection of recipes for roasting a wide variety of ingredients, from easy weeknight dishes to special occasion masterpieces.
Roasting is an easy, endlessly adaptable cooking method that can be applied to a wealth of different raw ingredients. It can also be used for many different occasions—from a quick supper to an elaborate special-occasion roast. This book offers everything you need to know to roast successfully and more than 100 recipes—meats, poultry, seafood, vegetables, and fruits—to practice doing just that. The recipes are appropriate for any season and include ideas for holiday meals throughout the year: leg of lamb for Easter or Passover; savory stuffed turkey for Thanksgiving; standing rib roast or traditional roast goose for Christmas; or pan-roasted filet mignons for a New Year’s Eve fête. Special sections reveal the secrets to success for each ingredient type and offer step-by-step instructions for confusing tasks like carving a roast or breaking down a whole bird.
Roasting is an easy, endlessly adaptable cooking method that can be applied to a wealth of different raw ingredients. It can also be used for many different occasions—from a quick supper to an elaborate special-occasion roast. This book offers everything you need to know to roast successfully and more than 100 recipes—meats, poultry, seafood, vegetables, and fruits—to practice doing just that. The recipes are appropriate for any season and include ideas for holiday meals throughout the year: leg of lamb for Easter or Passover; savory stuffed turkey for Thanksgiving; standing rib roast or traditional roast goose for Christmas; or pan-roasted filet mignons for a New Year’s Eve fête. Special sections reveal the secrets to success for each ingredient type and offer step-by-step instructions for confusing tasks like carving a roast or breaking down a whole bird.
