Roasting (Hardcover) by Kafka, Barbara
Hardcover; Published 12/1/1995; 452 Pages; ISBN 9780688131357
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Barbara Kafka minces herbs, not words. She opens her remarkable book with a
straightforward credo. I believe,
she writes, in hot ovens, short roasting times, and rare meat. With passion
Kafka confronts many of the sacred cows of home cooking custom -- not to mention
swordfish and summer squash -- and roasts them all at a blazing 500 degrees.
Kafka can take the heat. As she has in
her previous award-winning cookbooks-- and in her popular commentary in Vogue,
Gourmet, and now on the national
Television Food Network--Kafka proposes a bold new change in American cooking
habits. In Roasting, she
introduces a fundamentally different way to use conventional ovens, detailed in
precise techniques and more
than 230 meticulously tested recipes. Her high-temperature roasting method
produces delicious results --
for vegetables and fruits, as well as poultry, fish and meats -- often in half
the usual time.
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After setting your roast aside to rest, take your pan across two burners on the stovetop to create a delicious pan gravy with the drippings.