Ruhlman's how to roast : foolproof techniques and recipes for the home cook / Michael Ruhlman ; photographs by Donna Turner Ruhlman.
Material type:
TextPublisher: New York : Little, Brown and Company, c2014Edition: First editionDescription: xv, 143 pages : color illustrations ; 25 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9780316254106 [hardbound]Other title: How to roastSubject(s): Roasting (Cooking)Genre/Form: Cookbooks.DDC classification: | Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| Library Use Only (LUO) | College Library Library Use Only | 641.71 R85 2014 (Browse shelf) | Available | 3UCBL000025689 |
Includes index.
The basics -- The recipes -- Equipment and tools
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.
Michael Ruhlman has developed a reputation for providing lucid, no-nonsense cooking advice as sharp as a good chef's knife. "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."
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.
Michael Ruhlman has developed a reputation for providing lucid, no-nonsense cooking advice as sharp as a good chef's knife. "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 Créme Fraiche. Dozens of color photographs offer step-by-step illustration as well as finished-dish showpieces.
Adult
College of Hospitality Management Hospitality Management
English
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