All About Roasting
A New Approach to A Classic ArtBook - 2011
Presents general techniques for successful roasting and two hundred recipes for creating roasted beef, lamb, pork, chicken, poultry, fish, shellfish, vegetable, and fruit dishes.
Publisher: New York : W.W. Norton, c2011.
Edition: 1st ed.
Characteristics: xviii, 573 p. : col. ill. ; 26 cm.