Ruhlman's How to Roast

Foolproof Techniques and Recipes for the Home Cook

Contributors

By Michael Ruhlman

Formats and Prices

Price

$25.00

Price

$28.00 CAD

Format

Format:

  1. Hardcover $25.00 $28.00 CAD
  2. ebook $12.99 $15.99 CAD

This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around October 21, 2014. This date is subject to change due to shipping delays beyond our control.

In this first in a new series of books focusing on cooking methods, an award-winning cookbook author, food writer, and online culinary expert 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 appetizing.

Michael Ruhlman has developed a reputation for providing lucid, no-nonsense cooking advice as sharp as a good chef’s knife. “Of all our cooking terms,” Ruhlman writes, “sautéed, grilled, poached, broiled — I believe roasted is the most evocative adjective we can attach to our food, conjuring as it does ideas of deep rich flavors 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 roasting methods and results, from “The Icon” (roast chicken), to Monkfish Roasted with Tomatoes and Basil, to Roasted Peaches with Mint Créme Fraiche. Dozens of color photographs offer step-by-step illustration as well as finished-dish showpieces.

Genre:

On Sale
Oct 21, 2014
Page Count
160 pages
ISBN-13
9780316254106

Michael Ruhlman

About the Author

Michael Ruhlman is the bestselling and James Beard Award-winning author of many classic culinary books, including The Making of a ChefEggRatioThe Elements of Cooking, and Charcuterie. He lives in Cleveland, Ohio.

Learn more about this author