Barbara Kafka

Winner!
Julia Child Cookbook Award

                                                                                       Roasting
When you're hungry, roast.
When you're in a rush, roast.
When you're in doubt, roast.
When you're entertaining, roast.
Crank up the oven and throw in a chicken; roasting is simply the best way to concentrate and deepen flavor, to seal in succulence, and make robust, crusty, and sweet all kinds of meats, birds, fish, fruits, and vegetables. Roasting offers more flavor on its own than any other cooking technique. Everything you need for a lifetime of happy roasting can be found here in the pages of Barbara Kafka's ground-breaking new book. Even baby goat, a suckling pig, and loin of buffalo make it into this bible of roasting.

Roasting is absolutely essential, whether you're planning to roast a potato or leg of lamb, a turkey or a tomato, a pepper or a red snapper. Barbara's fussless high-temperature method caramelizes the surface of meat, the skin of birds or fish, or the outside of vegetables, transforming them into such savory sweet dishes as Roast Chicken with Pomegranate Glaze and Fresh Mint, aromatic Garlic Roast Pork Loin, moist and sweet Roasted Striped Bass with Fennel, and Whole Roasted Peaches with Ginger Syrup.

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.

Buy Roasting: A Simple Art