Roasting: Techniques for the Perfect Roast

Front Cover
Laurel Glen, 2004 - Cooking - 111 pages
Minimal effort, simple preparation, succulent flavors - these are just a few of the reasons why roasting is so popular. Whether it's turkey for celebrations, or beef, chicken, fish, or vegetables for easy everyday meals, the results are always tender and tasty. Roasting offers a wealth of information on how to roast anything to perfection. The book includes advice on the best cuts of meats and choosing the right temperature, plus detailed recipes for such delights as Roasted Beef Sirloin with Horseradish Cream, Rolled Pork Roast with Sage and Apple, and Lemon and Thyme Roasted Chicken.

What people are saying - Write a review

We haven't found any reviews in the usual places.


correct size pan Calibrating your oven Browning and Crème anglaise Candied kumquats Pralines
Carving a leg of lamb Stuffing and trussing poultry tenderloin with balsamicglazed onion
Southeast Asian marinade Middle Eastern rub lndian
Turkey 68
Duck 74
Salmon steaks with bay and chervil
Fruit desserts 96

Bibliographic information