To cook food, uncovered, by exposure to dry heat is known as ‘roasting’. In Molly Steven’s newest book, “All About Roasting: A new approach to a classic art”. Stevens offers a comprehensive expiration of this technique and shares over 150 recipes of mostly meat dishes with a few vegetarian options as well.

The book is organized around chapters on beef, lamb, pork, chicken, fish and shellfish, vegetables and fruits. . The recipes include classics like Beef Tenderloin, Rack of Lamb, and Roast Chicken as well as more adventurous dishes like Prosciutto Wrapped Pork Loin with Rhubarb and Sage. Some of my favorites included Roasted Mushrooms with Pine Nuts, Mustard Crusted Potatoes and Orange and Honey Roasted Figs with Black Pepper. The chapters go far beyond these recipes as they also include choosing the best cuts of meat, roasting temperatures and methods and when to use them as well as how to carve meat properly. She unpacks the history, science and art of roasting with the same meticulous care she gave braising in her previous James Beard award winning book.

The mouthwatering photos are usually of finished dishes but the number of step by step photos is somewhat limited. Instructions are very clear and well numbered.

Five years in the making, this cookbook fully satisfies. Whether you are a beginning cook or a more experienced chef, this book has much to offer and is ideal for those of us looking to get the most from our wood fired ovens.
Molly Stevens Roasted Brussel Sprouts