Select language, opens an overlay

All About Roasting

a New Approach to a Classic Art
Title rated 0 out of 5 stars, based on 0 ratings
Current format, Book, 2011, Available .
Current format, Book, 2011, Available . Offered in 0 more formats

Successful restaurateurs have always known that adding "roasted" to a dish guarantees immediate appeal. Molly Stevens brings her trademark thoroughness and eye for detail to the technique of roasting. She breaks down when to use high heat, moderate heat, or low heat to produce juicy, well-seared meats, caramelized…

About

Details

Opinion

From the community

What did you think about this title?
There are no comments from the community on this title

More from the community

Community lists featuring this title

There are no community lists featuring this title

Community contributions

There are no quotations from this title