Roasting
Roasting by Kathy Gunst, published by Macmillan USA in 1995, is a comprehensive guide that presents a variety of recipes for roasting a wide range of ingredients. This first edition spans 262 pages and is written in English, offering readers an accessible approach to both traditional and innovative roasting techniques. The book includes recipes for classic dishes such as Chanukkah Brisket and Roast Smoked Country Ham, as well as unique options like Portuguese Roasted Clams with Chorizo.
Readers will find a diverse selection of recipes that cover not only meats but also seafood and vegetables, with an emphasis on simplicity and ease of preparation. Gunst provides straightforward instructions for creating flavorful sauces, soups, and stocks, encouraging home cooks to explore the versatility of roasting. This edition serves as a practical resource for anyone looking to enhance their cooking repertoire with a focus on roasting methods and specific ingredients.
Official synopsis Publisher
Recipes for roasting almost anything, from the traditional Chanukkah Brisket or Roast Smoked Country Ham with Apple Cider Glaze to clams, mussels, goat cheese, a mango. In fact, the seafood and vegetable sections of the book are best, featuring the likes of Portuguese Roasted Clams with Chorizo and Spinach Souffle Roll Stuffed with Roasted Red Peppers. None of these recipes is too difficult, although some (e.g., Roasted Soft Shell Crabs with Lemon-Caper Sauce) require some skillet work before the roasting. With generally simple recipes for sauces, soups and stocks, Gunst offers readers plenty of incentive to clean their ovens.
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