Roasting-A Simple Art
| Author | : | |
| Rating | : | 4.62 (725 Votes) |
| Asin | : | B00164GDVO |
| Format Type | : | paperback |
| Number of Pages | : | 464 Pages |
| Publish Date | : | 2013-12-09 |
| Language | : | English |
DESCRIPTION:
Even baby goat, a suckling pig, and loin of buffalo make it into this bible of roasting. Barbara never follows; she blazes new trails, challenging the sacred rules of roasting by never trussing a chicken or basting a turkey. Everything you need for a lifetime of happy roasting can be found here in the pages of Barbara Kafka's ground-breaking new book. 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.. You'll als
Herbivores rejoice: There are over 100 mouth-watering recipes for vegetables and some fruits, too, along with those for roasted meats, poultry and fish. . 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. 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
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.3/17/2013 *****UPDATE TO ORIGINAL REVIEW****This book has become my go to "reference book" for making roasts. The Herb dry rub recipe is outstanding!! I especially like using the Herb Rub on Standing Rib Roast and Boneless Leg of Lamb. I like to put the dry herb rub all over the outside. "Basics Through Advanced Techniques - Well Worth It" according to By CJs Pirate. As a culinary instructor and former chef, it is important that my students understand actual basics and fundamentals of a variety of techniques. Barbara Kakfa's Roasting book is one such that I use for my students. Not only do they use it, but I do. There are numerous recipes I have had my students reproduce and they work.There is nothing more irritating to me when someone writes a cookbook and the editors do not understand how the ingredients and method of preparation align. Roasting does NOT suffer from that problem. It is well written, concise and damn good. Ms. Ka. Trying to be Barbara K I lent my book to a neighbor and months later she said "thanks so much for the book." A few weeks ago it wasn't on my shelves anymore and that neighbor is long gone. That's why I don't lend books! I love this one. A significant tome, it is a reference for a lot of cooking I do. Tonight I've heirloom carrots to roast, whole, in garlic and olive oil. Thank you, Ms. Kafka, for giving us slow and fast-roasting temperatures and ideas and a reference book for all time. I'll refer it to people as I have in my blog years ago as a key reference book, but will not lend it to a