Rotis: Roasts for Every Day of the Week by Stéphane Reynaud

  • Roast beef on a bed of onions (Rôti de bœuf en cocotte d'oignons)

    Roast beef on a bed of onions (Rôti de bœuf en cocotte d'oignons)

    from Rôtis: Roasts for Every Day of the Week Rôtis by Stéphane Reynaud

    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: beef eye fillets; white wine; onions; bay leaves
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Notes about this book

  • jeroxie on June 24, 2010

    A nice little roast collection. The recipe works.

Notes about Recipes in this book

  • Pumpkin with chestnuts (Potimarron-châtaignes)

    • e_ballad on June 04, 2018

      Fried in a pan, rather than roasted, this led to the pumpkin becoming very mushy. Despite attempts to rectify this by adjusting the pan temperature, I still couldn’t crisp up the edges of the diced pumpkin. A shame as it was quite tasty, but texturally unappealing. Perhaps applying the same ingredients to a roasting pan in the oven might me a better strategy.

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  • ISBN 10 1935554654
  • ISBN 13 9781935554653
  • Published Oct 25 2011
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher Melville House Publishing
  • Imprint Melville House Publishing

Publishers Text

From the authority on soulful French cooking and author of Pork and Sons comes a definitive guide to roasting fish and meat, featuring 100 essential recipes Think roasting takes all day? Not so, says bestselling chef Stéphane Reynaud. Whether it’s “Grandma’s roast beef ” or “veal with an Indian accent,” nothing says hearty French food like a roast. Now, with Rôtis, celebrated French chef Stéphane Reynaud shows that roasts aren’t just for Sundays. With recipes requiring as little as five minutes of preparation and with cooking times as little as 20 minutes, Reynaud suggests roasts for every day of the week: beef on Monday, veal on Tuesday, poultry on Wednesday, pork on Thursday, fish on Friday, lamb on Saturday, and all the rest on Sunday. And to accompany the feast, try the assortment of side dishes for every season, including a sumptuous slow-cooked ratatouille for the summer and traditional gratin dauphinois in the winter. Written in straightforward steps, with helpful suggestions for everything from tying a roast, keeping it moist, to serving your guests, and making use of leftovers (a Sunday night “TV sandwich”?), each recipe is accompanied by mouthwatering photographs and presented in a charming format that brings the delightful style of French markets into your home.

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