000			03005cam a2200349 i 4500
001			18149234
003			OSt
005			20250725130438.0
008			140512s2014 nyua 001 0 eng
020			_a9780316254106 [hardbound]
040			_aUniversity of Cebu-Banilad _beng _erda _cUniversity of Cebu-Banilad
082	0	0	_223
100	1		_aRuhlman, Michael, _d1963- _eauthor.
245	1	0	_aRuhlman's how to roast : _bfoolproof techniques and recipes for the home cook / _cMichael Ruhlman ; photographs by Donna Turner Ruhlman.
246	3	0	_aHow to roast
250			_aFirst edition.
260			_aNew York : _bLittle, Brown and Company, _cc2014.
300			_axv, 143 pages : _bcolor illustrations ; _c25 cm
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
504			_aIncludes index.
505	0		_aThe basics -- The recipes -- Equipment and tools
520			_aHumankind 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.
521			_aAdult
541			_yCollege of Hospitaly Management _zHospitality Management
546			_aEnglish
650		0	_aRoasting (Cooking)
655		7	_aCookbooks.
942			_2ddc _cBK
998			_cadryann[new] _d07/25/2025
999			_c13812 _d13812