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Home Cooking 25

Cookbook of the Month for December 2013: ALL ABOUT ROASTING: A NEW APPROACH TO A CLASSIC ART by Molly Stevens

BigSal | Nov 21, 201305:03 PM

It was a close race, but in the end ALL ABOUT ROASTING: A NEW APPROACH TO A CLASSIC ART by Molly Stevens will close out 2013’s Cookbook of the Month. Published in 2011, ALL ABOUT ROASTING “feature(s) the full range of dishes from beef, lamb, pork, and poultry to seafood and vegetables. Showstoppers include porchetta ingeniously made with a loin of pork, a roast goose with potato-sage stuffing, and a one-hour beef rib roast-dishes we've dreamed of making, and that Molly makes possible with her precise and encouraging instructions. Other recipes such as a Sunday supper roast chicken, herb-roasted shrimp, and blasted broccoli make this an indispensable book for home cooks and chefs.”

On December 1st, I'll post individual threads for reporting your experiences from this book, but until then you can use this announcement thread for general discussion about the books.

The voting thread that got us here:

The nomination thread:

A general explanation of Cookbook of the Month, and a list of past books:

Don’t have the book, but would like to cook along? Below you will find a number of recipes from the book.

Slow-Roasted Herbed Turkey Breast

Straight Up Roast Beef

Steakhouse-Style Sear-Roasted Strip Steak

Oven Roasted Hamburgers

Tri-Tip Roast

Basic Roast Chicken

Roasted Chicken Pieces with Apricots, Olives, and Orange
Sunday Supper Roast Chicken with Bacon and Root Vegetables

Crispy butterflied roast chicken

Ginger Roast Chicken and Elbow Macaroni with Tomatoes and Pan Sauce

Tandoori-style roasted chicken legs

Basic Sear-Roasted Pork Tenderloin

Oven-Roasted Porchetta

Roasted Whole Fresh Ham

Cuban-Style Slow Roasted Pork Picnic Shoulder

Whole roast duck with hoisin sauce (aka lazy person's Peking duck)

Slow- Roasted Duck Breast

Basic Roasted Sausages

Basic Roasted Rack of Lamb

Roasted Rack of Lamb with Spiced Honey Glaze

Mechoui Roast Lamb

Slow-Roasted Goat Leg with Harissa, Tomatoes and Onions

Basic whole roasted rainbow trout

Butter-Roasted Cabbage Strips with Caraway and Mustard Seeds
Maple-Roasted Butternut Squash and Apples

Roasted Lemon Chutney

Roasted Parsnips with Bacon and Rosemary

Maple-Roasted Apples with Candied Nuts

Roasted Brussels Sprouts with Capers and Lemony Browned Butter

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