Molly Stevens Cooks : My Books - Catalogue of cookbooks by Molly Stevens

Cookbooks


All About Roasting: A New Approach to a Classic Art
Winner of the 2012 James Beard Foundation Award for Best Single Subject Cookbook. Winner of the 2012 International Association of Culinary Professionals (IACP) Awards for Best Single Subject Cookbook AND Best General Cookbook “Is there anything more comforting than roasting? In All About Roasting the indefatigable Molly Stevens brings finesse to an age-old art form. And, yes, in these pages it is an art. From hamburgers to grapes, oysters to pineapples, Stevens explains, illuminates, and refines roasting with all the grace and expertise of a master. You’ll be happy you signed on as apprentice.” —Dan Barber, Blue Hill “For any cook who aspires to roast the perfect chicken, roast beef, or roast pork, All About Roasting is your guide. The information on how to choose the right cut to produce succulent and juicy results that we all aspire to achieve is invaluable.” —Bruce Aidells, coauthor of The Complete Meat Cookbook and host of “Good Cookin’ with Bruce Aidells” To order a copy, please click here:All About Roasting: A New Approach to a Classic Art
Sunday Book Review
"Any meat-lover — and fish- and vegetable-lover — will learn from ALL ABOUT ROASTING: A New Approach to a Classic Art (Norton, $35) because the author, Molly Stevens, is such a careful teacher, as fans of her previous book, “All About Braising,” already know. So she has new discoveries........She’s also an imaginative cook and puts in homely touches, like using the roasting juices from ginger chicken as a sauce for elbow macaroni with tomatoes." By Corby Kummer. Published: December 2, 2011 New York Times Book Review.
Washington Post
All About Roasting is number 2 on their list of Top 10 Cookbooks for 2011 “A comprehensive and worthy successor to the author’s 2004 award-winning cookbook, All About Braising.” Washington Post.
USA Today
"If a book could be a sous chef, this would be the one to enlist for a hearty winter meal. "This book is perfect for the holidays," says Mark Rotella, senior editor at Publishers Weekly. "Molly Stevens is a solid author, with such a wonderful approach." She covers the gamut of roasting knowledge — from carving a goose to shopping for chateaubriand to slow-roasting wild salmon. Plus, the recipes are good enough to make carnivores (and even herbivores) swoon: Cuban-style slow-roasted picnic pork shoulder, crispy roast chicken, even roasted sugar snap peas." By Natalie Ermann Russell, special for USA Today, 11/22/2011 USA Today.
All About Braising: The Art of Uncomplicated Cooking
Winner of 2005 James Beard Foundation Award for Best Single Subject Cookbook Winner of 2005 International Association of Culinary Professionals Cookbook Award for Best Single Subject Cookbook Included as one of the Top 10 Cookbooks of 2004 by Food & Wine Magazine Included in The Village Voice "Top 10 Best Cookbooks Of All Time", October 2009 Book Description: From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish. The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. Today, braising remains as popular and as uncomplicated as ever. Molly Stevens's All About Braising is a comprehensive guide to this versatile way of cooking, written to instruct a cook at any level. Everything you need to know is here, including: a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables, and the right pots 125 reliable, easy-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises planning tips to highlight the fact that braised foods taste just as good, if not even better, as leftovers a variety of enlightened wine suggestions for any size pocketbook with each recipe 16 color photographs, 50 line drawings To purchase a copy, please click here: All About Braising: The Art of Uncomplicated Cooking

The 150 Best American Recipes: Indispensable Dishes from Legendary Chefs and Undiscovered Cooks
THE BEST OF THE BEST FROM THE LAST DECADE Finalist in the International Association of Culinary Professionals 2007 annual Cookbook Awards. Acclaimed by the critics, The Best American Recipes series has long been the universal choice of home cooks and professional chefs as the one infallible source of the year's most dazzling recipes. Now in The 150 Best American Recipes, two of the food world's most respected professionals pull out all the stops to create the ultimate resource: a can't-live-without-it collection of the most exciting recipes of the last decade. Out of literally tens of thousands of recipes that have appeared in print -- in cookbooks, magazines, newspapers, and even in flyers and on the Internet -- from the deservedly famous to the wonderfully obscure, from top-flight chefs to unknown but gifted cooks -- they chose the most distinctive. Then came the key step: extensive testing in their own kitchens. If the dish wasn't spectacular, it didn't make the cut. Finally, they pitted their favorites against one another and chose the winners: the very best of the best. In The 150 Best American Recipes, you'll find: Scores of brilliantly simple dishes that are sensationally delicious. The best recipes from the great chefs and cooks of the era, including Jamie Oliver, Thomas Keller, Judy Rodgers, and Alice Waters. Miraculously quick, remarkable everyday dishes that you'll want to make countless times and share with your friends. Holiday dishes that are certain to become instant traditions in your family. Valuable tips and techniques to make all your cooking easier. To purchase a copy, please click here: 150 Best American Recipes
One Potato, Two Potato
Everyone loves potatoes. This book transports cooks beyond the usual side dishes and introduces them to the secrets and specialties of great chefs and cooks the world over. Finamore and Stevens show how to prepare spectacularly simple appetizers, including dips, chips, and showstopping cocktail potatoes made from a few ordinary ingredients. They presents dozens of soups and salads, including rich Summer Vichyssoise and Herb Garden Potato Salad. There are more than fifty main-dish possibilities, such as Sunday Lamb with Proper Roast Potatoes and Chicken Stuffed with Potatoes and Shiitake Mushrooms — not to mention a sophisticated rendition of Shepherd"s Pie. The potato turns up as the hidden ingredient in such breads as Potato Cheddar Bread with Chives and in such desserts as moist Farmhouse Chocolate Cake. Finamore and Stevens show how to master crisp steak fries, silky mashes, and sumptuous gratins. A bonus feature of the book is the sweet potato, in dishes from a delightfully nostalgic Baked Sweet Potatoes with Marshmallow to an urbane Semifreddo with Chocolate Sauce. To purchase a copy, please click here: One Potato, Two Potato
The Best American Recipes 2005 - 2006
Hailed by People, the New York Times, Food & Wine, CBS This Morning, the Wall Street Journal, and other media around the country as the perfect choice for any cook, The Best American Recipes is the most wide-ranging and extensively home-tested collection of its kind. Series editors Fran McCullough and Molly Stevens track down the tastiest and easiest dishes of the year from sources as diverse as an amateur cooking contest in California and the Web site of a family-run Vermont food company. With recipes culled from world-class chefs and publications ranging from Ina Garten's prim Barefoot in Paris to Maya Angelou's rip-roaring Hallelujah! The Welcome Table to Harley and Davidson Family Recipes, editors McCullough and Stevens have compiled a daydream-inspiring yearbook of American cooking. Dedicated home chefs would do well to add at least one of the book's main dishes to their arsenal; with favorites like Tagliatelle with Crème Fraîche and Arugula and Scandanavian Salmon Stew with Mushrooms and Dill to choose from, it shouldn't be hard to shake up any family's evening lineup. Eyes might glaze over during the segment on side dishes (and a couple recipes -- Mushy Zucchini and Roasted Brussels Sprouts with Walnuts and Pecorino - offer new twists on standard fare, but may be too complex for rookie cooks), but the breads section, with such hearty fare as Bacon and Cheddar Scones and savory Egyptian Cheese Rolls, are sure to revive carb-craving cooks. The desserts chapter alone will make this a must-have for culinary enthusiasts. Decadent favorites such as Cowboy Cookies and Chocolate Chip Brownie Double-Deckers will keep the wagons circled, and no family barbeque would be complete without Maya Angelou's banana pudding. The recipes use ingredients available at any corner market, so even inexperienced cooks working in a sparsely equipped kitchen can turn out delicious, eye-catching dishes. To purchase a copy, please click here: The Best American Recipes 2005-2006
To purchase a copy of any of these editions, please click here: The Best American Recipes 2004-2005: The Year's Top Picks from Books, Magazines, Newspapers, and the Internet (The Best American Series (TM))
New England
No book series documents the dynamics of contemporary American regional cooking like Williams-Sonoma’s New American Cooking. Ingredient-driven, this series describes each dish through what’s locally raised, be it fruit, fish, fowl, or beast. New England reflects the foods, recipes, and ways of cooking that distinguish the region from the rest of the country. In addition to such classics as chowder, pot roast, and bread pudding, this collection explores the vibrant palate of New England’s contemporary cuisine. At the same time, it offers a lively portrait of the eclectic mix of foods and people that set the Northeast apart. To purchase a copy, please click here: New England (Williams-Sonoma New American Cooking)