Ruhlman's How to Roast: Foolproof Techniques and Recipes for the Home Cook by Michael Ruhlman

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    • Ingredients: beef standing rib roast
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    • Ingredients: whole turkey; celery; Spanish onions; butter; dry white wine; turkey stock
    • Accompaniments: Gravy
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    • Ingredients: turkey wings; carrots; Spanish onions; garlic; tomato paste; black peppercorns; bay leaves; turkey necks
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    • Ingredients: pork shoulder; black peppercorns; coriander seeds; butter; Spanish onions; carrots; garlic; tomato paste; thyme
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    • Ingredients: halibut fillets; butter; lemons
    • Accompaniments: Black bean salad
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    • Ingredients: corn; black beans; red peppers; red onions; scallions; fresh ginger; ground coriander; ground cumin; ground cayenne pepper; limes
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    • Ingredients: asparagus; corn; Spanish onions
    • Accompaniments: Pan-roasted rack of lamb
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    • Ingredients: beefsteak tomatoes; monkfish tails; garlic; basil
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    • Ingredients: lamb legs; garlic; olive oil; oregano
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    • Ingredients: veal breast; carrots; Spanish onions; garlic; tomato paste; black peppercorns; bay leaves
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    • Categories: How to...; Baked & steamed desserts; Dessert
    • Ingredients: peaches; crème fraîche; limes; mint
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  • ISBN 10 031625410X
  • ISBN 13 9780316254106
  • Linked ISBNs
  • Published Oct 21 2014
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United States
  • Publisher Little Brown and Company
  • Imprint Little Brown and Company

Publishers Text

As an award-winning cookbook author, food writer, and online culinary expert, Michael Ruhlman has developed a reputation for providing lucid, no-nonsense cooking advice as sharp as a good chef's knife. In this first in a new series of books focusing on cooking methods, Ruhlman 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.

"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 Crème Fraiche. Dozens of color photographs offer step-by-step illustration as well as finished-dish showpieces.



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