ENGLISH

Fine Cooking Roasting: Favorite Recipes & Essential Tips for Chicken, Beef, Veggies & More

By Editors of Fine Cooking

Book information

Publisher
Taunton Press
Year
2014
ISBN
1627108076, 978-1-62710-807-2, 978-1-63186-059-1
Language
english
Format
PDF
Filesize
24 MB (24773915 bytes)
Pages
153\162
Time added
2015-02-17 02:00:00

Description

Roasting is a simple technique that results in complex flavor. Oven roasting is typically associated with satisfying, comfort food—roast chicken, pan-roasted vegetables, and braised stews. You’ll find these and other classics like pork crown roast, leg of lamb, beef tenderloin, halibut, salmon, and more in Fine Cooking Roasting. Exciting recipes for salads and soups, ethnic favorites, and desserts complete the collection. As an added benefit, roasting typically provides enough cooked ingredients to create meals for another day. Enjoy encores in delicious soups, risottos, tostadas, curry, sandwiches, and hash. You’ll love this treasure trove of creative ideas! To expand your cooking repertoire, Fine Cooking Roasting also delivers a ton of expert advice, tips, and techniques for slow roasting, quick searing, braising, simmering, and more.

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