03005cam a2200349 i 4500 18149234 OSt 20250725130438.0 140512s2014 nyua 001 0 eng 9780316254106 [hardbound] University of Cebu-Banilad eng rda University of Cebu-Banilad 23 Ruhlman, Michael, 1963- author. Ruhlman's how to roast : foolproof techniques and recipes for the home cook / Michael Ruhlman ; photographs by Donna Turner Ruhlman. How to roast First edition. New York : Little, Brown and Company, c2014. xv, 143 pages : color illustrations ; 25 cm text rdacontent unmediated rdamedia volume rdacarrier 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 Hospitaly Management Hospitality Management English Roasting (Cooking) Cookbooks. ddc BK adryann[new] 07/25/2025 13812 13812 0 0 ddc 0 0 UCBL_MAIN UCBL_MAIN LUO 2025-07-25 Big Bad Wolf 390.00 0 641.71 R85 2014 3UCBL000025689 2025-07-25 2025-07-25 LUO