Ruhlmans How to Roast: Foolproof Techniques and Recipes for the Home Cook
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As an award-winning cookbook author, food writer and online
culinary expert, Michael Ruhlman has developed a reputation for
providing lucid, no-nonsense cooking advice as sharp as a good
chef's knife. In this first in a new series of books focusing on
cooking methods, Ruhlman explores one of the most fundamental
cooking techniques - roasting. Humankind has been roasting for
millennia. The term originally referred to cooking over an open
fire, usually on some kind of spit, and has evolved to describe
cooking of meat or vegetables or even fruit in an oven, a 'dry
heat' (and usually high-heat) method of making things irresistibly
appetising. 'Of all our cooking terms,' Ruhlman writes, 'sautéed,
grilled, poached and broiled, I believe&,nbsp,roastedis the
most evocative adjective we can attach to our food, conjuring as it
does ideas of deep rich flavours and delicious browning.' RUHLMAN'S
HOW TO ROAST combines practical advice - what tools you need,
staple ingredients to have on hand, how to get the most out of your
oven - with 20 original and mouthwatering recipes, chosen to
showcase a wide range of raosting methods and results, from 'The
Icon' (roast chicken), to Monkfish Roasted with Tomatoes and Basil,
to Roasted Peaches with Mint Creme Fraiche. Dozens of colour
photographs offer step-by-step illustration as well as
finished-dish showpieces.
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