Cover image for Roasting
Grunes, Barbara.
Personal Author:
Publication Information:
New York : Simon & Schuster Source, [2002]

Physical Description:
119 pages : color illustrations ; 24 cm.
General Note:
Includes index.
Subject Term:
Added Author:
Format :


Call Number
Material Type
Home Location
Item Holds
TX690 .G78 2002 Adult Non-Fiction Open Shelf

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From a succulent roast chicken or juicy rack of lamb to autumn vegetables roasted until sweetly tender, the time-honored technique of cooking food in the steady heat of the oven brings out the best in meat, poultry, and fish as well as fruits and vegetables.
Williams-Sonoma Collection Roasting offers an array of more than 40 recipes, including updated classics and tempting new ideas. If you are craving the rich and satisfying taste of roasted meat, try filets mignons with shallots and potato wedges or baby back ribs smothered with spicy barbecue sauce. Recipes for roasted sea bass with fennel and Pernod or turkey breast with pears make it easy to prepare a lighter main course. And a selection of vegetable dishes, such as balsamic-dressed greens with roasted beets or roasted prosciutto-wrapped asparagus, plus a couple of delicious roasted-fruit desserts round out this collection of simple recipes.
Vivid photographs make it easy to decide which recipe to choose, and photographic side notes highlight key ingredients and techniques, making this volume an essential sourcebook for the home cook. The informative basics section and glossary include everything you need to know to make an irresistible roasted dish for a weeknight dinner or a weekend celebration.

Author Notes

Barbara Grunes has established a national reputation as a food writer, food historian, and cooking teacher. She is the author or coauthor of more than 40 cookbooks, including Gourmet Fish on the Grill, Healthy Grilling, and Grill in the Williams-Sonoma Cookware Cookbook series. Ms. Grunes lives and works in the Chicago area.

Reviews 1

Publisher's Weekly Review

Part of the attractive and accessible Williams-Sonoma cookbook series, this volume focuses on the transformative powers of roasting. Grunes (Gourmet Fish on the Grill) suggests roasting anything from a pork tenderloin to a piece of bluefish to leaves of raddichio and endive. The elegant Sea Bass With Pernod, which calls for only six ingredients and a minimal amount of kitchen skill, makes a perfect dinner party dish. Even easier are Halibut Steaks Au Poivre, a spicy low-fat dish that requires about 15 minutes of kitchen time. Grunes even incorporates fruits, praising the "contrast of caramelized exteriors with soft interiors" of roasted apples and plums. A simple recipe for Roasted-Apple Brown Betty turns out a crumbly comfort that leaves a kitchen smelling divine (an optional Hard Sauce of sweetened whipping cream tops off the dessert). Best of all, like every Williams-Sonoma cookbook, this guide features beautiful photographs, clear instructions and a useful glossary, enabling even a novice to roast like a pro. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved

Table of Contents

Introductionp. 6
The Classics
Chicken with Herb Stuffingp. 10
Leg of Lamb with Roasted Garlicp. 13
Beef Tenderloin with Mushroomsp. 14
Turkey with Currant Glazep. 17
Salmon with Tarragon Butterp. 18
Roasted New Potatoesp. 21
Roasted Bell Peppersp. 22
Chicken with Lemon and Onionp. 26
Capon with Mango Glazep. 29
Chicken with Chile and Limep. 30
Cornish Hens Provencalp. 33
Turkey Breast with Roasted Pearsp. 34
Chinese-Style Duckp. 37
Goose with Roasted Applesp. 38
Beef, Veal, and Venison
Filets Mignons with Shallots and Potato Wedgesp. 42
Standing Rib Roast with Yorkshire Puddingp. 45
Short Ribs with Leeks and Spinachp. 46
Eye of Round Sandwichesp. 49
Meat Loaf with Onions and Carrotsp. 50
Herb-Encrusted Breast of Vealp. 53
Tenderloin of Venison with Blueberriesp. 54
Pork and Lamb
Pork Tenderloin with Glazed Sweet Onionsp. 58
Couscous-Stuffed Pork Chopsp. 61
Baby Back Ribs with Barbecue Saucep. 62
Spice-Rubbed Pork Loin with Ratatouillep. 65
Ham with Orange Glazep. 66
Rack of Lamb with Mint Saucep. 69
Saddle of Lamb with Flavored Bread Crumbsp. 70
Fish and Shellfish
Jumbo Shrimp with Spicy Avocado Saucep. 74
Oyster Roast with Caviarp. 77
Trout with Horseradish Crumbsp. 78
Sea Bass with Fennel and Pernodp. 81
Halibut Steaks au Poivrep. 82
Bluefish with Tomato Butterp. 85
Vegetables and Fruits
Asparagus with Prosciuttop. 88
Roasted Cherry Tomatoesp. 91
Green Beans and Onionsp. 92
Roasted Radicchio and Endivep. 95
Roasted Beets with Balsamic-Dressed Greensp. 96
Roasted Autumn Vegetablesp. 99
Roasted-Apple Brown Bettyp. 100
Plums with Candied Gingerp. 103
Roasting Basicsp. 105
Glossaryp. 113
Indexp. 117