Roasting-A Simple Art
Barbara Kafka
(Author)
Maria Robledo
(Author)
Description
Crank up the oven and throw in a chicken; roasting is simply the easiest and bet 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 int this bible of roasting.Product Details
Price
$35.00
Publisher
William Morrow & Company
Publish Date
December 01, 1995
Pages
464
Dimensions
8.3 X 1.3 X 9.9 inches | 3.3 pounds
Language
English
Type
Hardcover
EAN/UPC
9780688131357
BISAC Categories:
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About the Author
Few have done more to define how Americans prepare food than Barbara Kafka, whose IACP and James Beard award-winning books Roasting and Microwave Gourmet made two underutilized techniques central to everyday cooking. Ms. Kafka is a former food editor of Vogue and a frequent contributor to The New York Times. She lives in New York and Vermont. The author of Artisan's Soup: A Way of Life and Vegetable Love, Barbara Kafka's immense achievements were recognized once more in 2007, when the James Beard Foundation gave her its Lifetime Achievement Award. Her most recent book is The Intolerant Gourmet: Glorious Food Without Gluten & Lactose.
Maria Robledo is one of New York's best-known food photographers.
