A Game-Changing Guide to Building Flavor in Meat, Vegetables, and More
Starred review from January 1, 2018
The editors at America’s Test Kitchen here focus on one of the most accessible cooking methods: roasting. The editors offers cornerstone recipes for such classics as roast chicken, roast beef, and salmon fillets, but it’s in highlighting the versatility of roasting that the book really shines. Riffs on familiar fare, such as Thai roast chicken with a chili dipping sauce, coffee-chipotle–rubbed roast beef, and lemon-herb roast cod with crispy garlic potatoes add variety. The book devotes sections to grill roasting, which adds a dimension of smokiness to such dishes as sirloin roast with garlic and rosemary and pork tenderloin with grilled pineapple and red onion salsa. It’s all about technique and timing, and the ATK crew delivers their usual clear instructions to ensure success. In addition, they also offer tips for things like buying the best chicken (go with organic and air-chilled), calibrating a meat thermometer, and artfully skewering a bone-in ham for grilling. The thoughtful balance of practicality and imagination will inspire readers of all tastes and skill levels.
March 15, 2018
America's Test Kitchen's all-purpose guide to the art of roasting offers 175 recipes (e.g., boneless rib roast with Yorkshire pudding and jus, crispy slow-roasted pork belly, grill-roasted stuffed trout) that can help readers build a repertoire of succulent, well-browned foods. Meat and poultry are best represented, but the volume also covers seafood, vegetables, and fruits. Most dishes need little in the way of accompaniment; some include complementary sides, others pair beautifully with sauces and compound butters in the "roasting basics" section. Practical tips abound, which touch on techniques (e.g., thawing, trussing, carving), equipment recommendations, and the best ways to prepare and serve different cuts. VERDICT Because roasts appear in many of America's Test Kitchen titles, this title will be most useful for novices, meat lovers, and regular roasters. While a solid introduction to an essential technique, this won't dethrone Mollie Stevens's All About Roasting.
Copyright 2018 Library Journal, LLC Used with permission.
January 1, 2018
This is a highly usable reference to all things roasted from the team at America's Test Kitchen. Readers of ATK's many other stellar cookbooks will be familiar with the fundamentals-focused, soup-to-nuts approach, which in this case covers not only techniques and tools required but what to buy, how to butcher, and how to carve finished products when the cooking is done. Though the book's bulk is dedicated to 100-plus recipes for poultry, pork, beef, lamb, and seafood (including a lengthy chapter on using an outdoor grill's indirect heat to roast), there are 34 vegetable- and fruit-only recipes, too. Food nerds will enjoy the long introduction, which covers each type of meat; the chapter on 10 basic roasts to master; and the science-y Why This Recipe Works explanations for each recipe. Those seeking a weeknight meal or something more elegant for entertaining can scan the table of contents and get cooking. Many recipes include multiple variations or recipes for accompanying sauces. Sharing both enticing originals and the tools to make basics better, this is a must-have.(Reprinted with permission of Booklist, copyright 2018, American Library Association.)