All about Roasting: A New Approach to a Classic Art
(Sprache: Englisch)
A master teacher provides delicious recipes and explains the principles behind the essential technique of roasting. 592 pp. 50,000 print.
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A master teacher provides delicious recipes and explains the principles behind the essential technique of roasting. 592 pp. 50,000 print.
Autoren-Porträt von Molly Stevens
Molly Stevens' "excellent" Diana Henry, (The Sunday Telegraph) cookbook, All About Braising (ISBN 978 0 393 05230 5), won both the James Beard and the IACP cookbook awards. She is a contributing editor at Fine Cooking magazine. Author website: www.mollystevenscooks.com
Bibliographische Angaben
- Autor: Molly Stevens
- 2011, 592 Seiten, Maße: 20,6 x 25,7 cm, Gebunden, Englisch
- Verlag: WW Norton & Co
- ISBN-10: 039306526X
- ISBN-13: 9780393065268
Sprache:
Englisch
Rezension zu „All about Roasting: A New Approach to a Classic Art “
"This 500-page recipe book is the ultimate guide to roasting meat..." Great British Food "An indispensable tool for your kitchen." Food & Travel "...the book is truly fascinating." Hub UK I m delighted to see that Molly Stevens has come out with a book that s far ahead of the pack on the subject of roasting. The book is detailed yet succinct, complex yet simply explained and a must-have for any cook s library. Brava. --James Peterson, seven-time James Beard award winner
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