Product Description

The fourth volume in the Williams-Sonoma Essentials series offers a complete look at cooking in the dry heat of an oven. Over 130 recipes, including meats, poultry, fish, shellfish, fruits, and vegetables, are supplemented by thorough discussions of roasting techniques and equipment. Each recipe is paired with a photograph of the finished dish and many feature additional images illuminating a confusing recipe element. The authors include Melanie Barnard, Rick Rodgers, and Bob & Coleen Simmons.

Key Features:

* Over 130 delicious recipes; beautiful full-color photographs for every recipe; how-to photographs illuminating challenging tasks

* Intuitive recipe organization, from simple to complex

* Reader alerts for advance prep time, oven temperature, and hard-to find ingredients

Product Details

• Amazon Sales Rank: #232568 in Books
• Published on: 2004-10-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 304 pages

Customer Reviews

Really useful book
I bought this book because I wanted to learn how to make those mouth watering roasted dishes one sees on TV. The book has tons of recipes sorted in different categories like starters, fish, poultry, meats, vegetables, etc. The book starts by explaining the basics of roasting and the utensils you'll need. The recipes are easy to follow and explicit enough to know how wide to cut the ingredients for example. All this without extending more than necessary. I particularly like the BIG, colorful and sharp pictures that come with every recipe. It has helped me get an idea on how the dish should look like. Not all steps have a picture, only those that are prone to confusion do.

I have made several recipes from the book and the feedback has been very positive, and I'm not an expert or anything. Based on this I'm thinking of buying more books from this author and/or publisher.

Perfect fare for autumn/winter
This is the best book to have during the winter season. It gives good homely recipes for making chicken, fish and vegetables...I especially LOVED the brine method it gave for the chicken. I combined that recipe with another one in it which used roast garlic to stuff the skin with. The chicken came out so moist and delicious! I have a bunch of recipes bookmarked from it...do try the flash roast tomatoes, easy to put together and wonderful in salads and pasta!

What An Excellent Roasting Book
Excellent book. My wife is very happy upon receiving it during her birthday because she can't find an excellent roasting book in our country's book stores. She has been looking for almost 2 years before I surprised her with this book. She now starting to try most of the recipes and I am enjoying her fruitful roasted dish, yum-yum.