Roasts and Entrees of the World Famous Chefs, United States, Canada, Europe PDF Download

Author: Archie Corydon Hoff
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 72

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Author: Kathy Kordalis
Publisher: Ryland Peters & Small
ISBN: 1788791339
Category : Cooking
Languages : en
Pages : 267

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Book Description
Revolutionise your roasts with this sumptuous selection of contemporary roast dinner recipes, with ideas for meat, fish and inspired veggie centrepieces plus rib-sticking desserts and thirst-quenching cocktails. The eternally popular traditional roast is adored by many, they are comforting, delicious and great for feeding a crowd. With essential tips on timings, the art of meat and heat, cuts of meat and how to make vegetables the main event, this book will ensure you cook the perfect roast every time. The classic versions have endless possibility for variation – try Smoky Rosemary Lamb Neck Fillet with Herby Grain Bowl and Charred Tomato Yogurt Dressing or Whole Baked Cauliflower with Chimichurri sauce served with Broad Bean and Pistachio Farro. Your Sunday roast will never be dull again!

Author: Laura Mason
Publisher: National Trust
ISBN: 1911657070
Category : Cooking
Languages : en
Pages : 360

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Book Description
The best traditional recipes for roasted dishes, from a Sunday beef roast with Yorkshire pudding and rack of lamb with herb crust to stuffed roast goose, pheasant and veal. Leading chef Laura Mason gives you all the best techniques for sourcing, preparing and roasting all kinds of meat: beef, lamb, pork, chicken, turkey, duck, goose, and various game, including partridge, grouse and woodcock. To make the absolute most of this most prized food, the author explains the various cuts of meat (and what cuts work best with various recipes) and roasting times for a rare or well done piece of meat. Plus, of course, she covers the use of marinating, barding, larding, basting and dredging. The recipes would not be complete without a range of potato and vegetable dishes that are ideal accompaniments. From the best roast potatoes and mash to gratins, gravies and sauces. But the best part of any roast is often the leftover meat that makes the best ingredient for leftover meals. A joint of meat can stretch a very long way, from Shepherd pies, rostis, soups, stews, and much more; the life of a roast can be the source of more than one delicious meal.

Author: Tony Rosenfeld
Publisher: Taunton
ISBN: 9781561588459
Category : Cooking (Chicken)
Languages : en
Pages : 0

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Book Description
What do you do with a roast chicken? Saut it, sauce it, stew it, slaw it. Simmer it in soup. Toss it in a salad. Roll it in a wrap. Cook it in a cozy casserole. Boston chef Tony Rosenfeld celebrates everyone's favorite bird, from his spins on homey classics (Grandma Pauline's Chicken Paprikash) to snazzy sophisticates (Summery Italian Chicken Salad with Fennel & Pears). First you take a chicken... Supermarket roast chicken makes a fine base for all 150 recipes. Got a bit more time? Then Tony will show you how to roast chicken for flavor that no store-bought can rival. Roast a chicken (or two ) on Sunday and enjoy weeknights of scrumptious, hassle-free meals. Creative recipes and terrific tips make this a book full of refreshing answers to the eternal question, 'What's for dinner?' Bold new takes on casseroles, skillet meals, stews, soups, salads, sandwiches, pizzas, and more... From maple-glazed to southwest-rubbed and cornbread-stuffed, from Chinese salt and pepper to French bistro with lemon and thyme. Plus... - 'Roasting 101' - buying a chicken, prep and roasting techniques (including grill-roasting), choosing the best pans, carving to get every last tender morsel, making pan sauces and gravy, adding flavor with savory rubs, brines, and glazes - Delicious accompaniments - vegetables you can roast in the same pan, great greens, the world's best mashed potatoes - Zesty vinaigrettes, quick sauces, and flavored butters - Special ingredient profiles - 'Chix Picks' - suggestions for the best base chicken for every 'second time around' recipe 'Not only am I the author, I'm a convert. I had never really approached a roast bird as a way to create other meals. It simply is a great way to get dinner to the table. I think you'll agree.' - Tony Rosenfeld

Author: A. C. Hoff
Publisher: Createspace Independent Publishing Platform
ISBN: 9781534616257
Category :
Languages : en
Pages : 68

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Book Description
150 Roasts and Entrees recipes of World Famous Chefs from United States, Canada and Europe. "PREFACE In presenting to the public this book on ROASTS AND ENTREES we feel that we are presenting the most complete authoritative and up-to-date book ever prepared on the subject. The contributors being the finest chefs in the United States, Canada and Europe insure every recipe shown as right. These world famous chefs have given us their special recipes and they have made the explanations so plain and so complete that any one can readily understand them."

Author: Molly Shuster
Publisher:
ISBN: 9781760527525
Category :
Languages : en
Pages : 160

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Author: Rick Rodgers
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 312

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Williams-Sonoma Essentials of Roasting includes everything you need to know to roast successfully, from how to season food before cooking to how to test when food is perfectly done. More than 130 delicious recipes for starters and small plates, a variety of meats and poultry, fish and shellfish, and vegetables and fruit, all with clear directions, encourage you to put your newfound knowledge to work. Beautifully photographed, this comprehensive teaching volume and recipe collection will be an "essential" addition to your cookbook shelf. A chestnut-brown turkey with garlic and herbs hidden beneath its crisp skin. A whole sea bass perfectly cooked inside a coarse-salt crust. Thick, Caribbean-inspired pork chops basted with a tropical blend of lime, brown sugar, and dark rum. Slender fingerling potatoes shiny with olive oil and flecked with fresh herbs. Warm, tart apples spiced with cinnamon and served with a silky creme anglaise. The secrets behind roasting these tantalizing dishes and dozens more can be found in Williams-Sonoma Essentials of Roasting. This information-packed volume opens with a brief history of roasting and a discussion of the many ways that this technique transforms and enhances food. Comprehensive descriptions cover the types of roasting and explain every stage of the roasting process, from preparing the food to properly testing the food for optimum doneness, providing all the knowledge you need to roast even without a recipe. Detailed instructions and step-by-step photographs show how to make accompanying sauces and gravies. Roasting pans, thermometers, and other equipment and tools are clearly described and pictured. Five chapters, with more than 130 traditional and innovative recipes, offer a broad range of irresistible ideas for preparing starters and small plates and for roasting fish and shellfish, poultry, meats, and vegetables and fruits. The chapters begin with advice on buying and preparing their subjects, and the recipes, each handsomely photographed, balance everyday fare, such as winter squash soup, meat loaf, and spareribs, with special-occasion dishes, including Christmas goose and standing rib roast with Yorkshire pudding. Delicious recipes for seasonings, sauces, and both savory and sweet accompaniments to roasted foods; illustrations and descriptions of beef, pork, and lamb cuts; instructions on trussing and carving; and an informative glossary complete this indispensable volume, leaving you fully prepared to turn on the oven and start roasting. Book jacket.

Author: Mimi Thorisson
Publisher: National Geographic Books
ISBN: 080418559X
Category : Cooking
Languages : en
Pages : 0

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Book Description
With beguiling recipes and sumptuous photography, A Kitchen in France transports you to the French countryside and marks the debut of a captivating new voice in cooking. "This is real food: delicious, honest recipes that celebrate the beauty of picking what is ripe and in season, and capture the essence of life in rural France." —Alice Waters When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Médoc, she did not quite know what was in store for them. She found wonderful ingredients—from local farmers and the neighboring woods—and, most important, time to cook. Her cookbook chronicles the family’s seasonal meals and life in an old farmhouse, all photographed by her husband, Oddur. Mimi’s convivial recipes—such as Roast Chicken with Herbs and Crème Fraîche, Cèpe and Parsley Tartlets, Winter Vegetable Cocotte, Apple Tart with Orange Flower Water, and Salted Butter Crème Caramel—will bring the warmth of rural France into your home.

Author: Véronique Paradis
Publisher:
ISBN: 9782924155103
Category : Roasting (Cooking)
Languages : en
Pages : 0

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What makes a really great roast? Is it merely a slab of beef tossed in a pan with a few onions, carrots, and potatoes? Too often, we think that roasting is a technique reserved only for meat... but that couldn't be further from the truth! Roasting is the best way to deepen and concentrate flavors and transform all kinds of meats, vegetables, fish, poultry, and even fruits, into tasty, crispy, succulent creations. This collection features nothing less than the world's 60 best roast dishes in a tantalizing array of colors and flavors, with classic and imaginative recipes that home cooks of all levels can master, and are guaranteed to please friends and family. Roasting really is an infinitely versatile way to create a memorable meal! In The World's 60 Best Roast Dishes... Period, discover the very best roast recipes, original ideas for side dishes, sure-fire methods for trussing, seasoning, cooking, and carving, as well as the best ingredient combinations, new techniques, and foolproof tips and tricks, accompanied by stunning photos that will tempt your taste buds.

Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1945256222
Category : Cooking
Languages : en
Pages : 417

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With over 175 foolproof recipes covering everything from simple roast chicken and pork loin to top sirloin roast, rack of lamb, and lobster, this authoritative volume offers a master class in the timeless art and science of roasting. Roast: It's at once a verb and a noun, a technique and a cut of meat, and a concept so familiar and seemingly simple that it has rarely been explored in a single volume. In How to Roast Everything, America's Test Kitchen expertly demonstrates the scope and versatility of roasting, exploring the many ways to coax big, bold flavor out of poultry, meat, seafood, fruits, and vegetables alike. Why do some recipes need a roasting rack and some don't? How do you take the temperature of a bone-in roast? Why roast fresh fruit? How (and why) do you tie up a tenderloin? These kitchen-tested recipes offer all the necessary answers and insights. With dozens of enticing flavor variations, clever tips, and masterful prep tricks spread across the information-packed pages, this book will quickly transform even novice home cooks into roasting experts. And while this collection offers plenty of stately centerpieces like Crown Roast of Pork and Butterflied Turkey with Cranberry-Molasses Glaze, it also proves that roasting suits every meal. With weeknight-friendly options like Pan-Roasted Chicken with Shallot-Thyme Sauce and Oven-Roasted Salmon Fillets with Tangerine and Ginger Relish and crowd-pleasing one-pan meals like Roasted Halibut with Red Potatoes, Corn, and Andouille and Pepper-Crusted Pork Tenderloin Roast with Asparagus and Goat Cheese, there is no shortage of accessible, family-friendly dishes to choose from.