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
Number 2 on the Washington Post list of Top 10 Cookbooks for 2011
Book Description: Successful restaurateurs have always known that adding “roasted” to a dish guarantees immediate appeal. Molly Stevens brings her trademark thoroughness and eye for detail to the technique of roasting. She breaks down when to use high heat, moderate heat, or low heat to produce juicy, well-seared meats, caramelized drippings, and concentrated flavors. Her 150 recipes feature the full range of dishes from beef, lamb, pork, and poultry to seafood and vegetables. 150 full-color illustrations.
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Press and Reviews for All About Roasting
“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”
“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.
“A comprehensive and worthy successor to the author’s 2004 award-winning cookbook, All About Braising.” Washington Post list of Top 10 Cookbooks for 2011. “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 .
“I’m delighted to see that Molly Stevens has come out with a book that’s far ahead of the pack on the subject of roasting. The book is detailed yet succinct, complex yet simply explained and a must-have for any cook’s library. Brava.”—James Peterson, seven-time James Beard award winner, most recently for Meat: A Kitchen Education
“Whether you are someone who takes visceral pleasure from the crackling sounds and intoxicating smells of a kitchen in which something is being roasted or a culinary scientist who just wants to know how it’s done—you need to have this cookbook.”—Danny Meyer, author of Setting the Table, The Transforming Power of Hospitality in Business
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
Selected by Cooking LIght as one of their picks for the top 100 cookbooks of the past 25 years (and among one of their top 6 “Best Technique and Equipment Books”). Perhaps the best part is to be in the company of the other authors on the list including Paula Wolfert, Adam Perry Lang, Aliza Green, Rick Field and Steve Raichlen!
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. 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. 16 color photographs, 50 line drawings
To purchase a copy from an independent bookseller, please click here: All About Braising: The Art of Uncomplicated Cooking
PRESS AND REVIEWS FOR ALL ABOUT BRAISING
“…Assuming we’re settling in for a long, spiritually challenging winter, comforting and fragrant food seems the thing to be cooking. You’ll find just that in Molly Stevens’s ALL ABOUT BRAISING: The Art of Uncomplicated Cooking (Norton, $35). Stevens is a beautifully clear writer who likes to teach; I wasn’t surprised to learn that she was once on the staff of La Varenne, Willan’s cooking school in Burgundy. Some of her tempting recipes are very easy (sweet braised whole scallions with lemon and tarragon), some more elaborate (salmon fillets braised in pinot noir with bacon and mushrooms). All are transformative…” New York Times Sunday Book Review Food, Corby Kummer, December 5, 2004
“Every year we review dozens of good cookbooks to find the great ones. Here’s a preview of our picks for the next edition of F&W’s ‘Best of the Best.’… …Slow cooking may seem out of step with our fast-paced world, but it doesn’t have to be. Braising won’t produce dinner in 30 minutes, but once the ingredients are in the pot, as Molly Stevens points out, they require remarkably little attention from the cook. The recipes—both traditional braises, such as the delicious Short Ribs Braised in Porter Ale with Maple Rosemary Glaze, and unexpected ones, like Braised Whole Chicken with Bread Stuffing & Bacon promise superb home cooking.” Food & Wine Magazine, The Very Best Cookbooks of 2004, Kate Heddings, December 2004
“The Best of 2004: Food Books Reviewed….Another meaty American book is All About Braising by Molly Stevens (Norton, £25): a surprisisng topic for a large monograph. Stevens ranges from creamy braised Brussels sprouts to Vietnamese braised scallops, but her concern is mainly carnivorous. Excellent on technicalities, she elucidates 150 examples of one-pot cooking…” London Independent, Christopher Hirst, December 2004
“Molly Stevens has rescued the underappreciated cooking technique with a book that extols its homey, flavorful virtues.” In Praise of Braising, Timothy Q. Cebula, Boston Globe Correspondent, November 10, 2004
“Stevens’ recipes range from the familiar (Yankee pot roast) to the exotic (squid roulades braised with white wine and tomatoes), and the strength of the book is that she approaches each recipe with the same calm, clear, straightforward voice of the teacher she was and – through her writing – still is.” Vermont Sunday Magazine, Marialisa Calta, August 2, 2005
The 150 Best American Recipes: Indispensable Dishes from Legendary Chefs and Undiscovered Cooks
Finalist in the International Association of Culinary Professionals 2007 annual Cookbook Awards.
Book Description: 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.
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One Potato, Two Potato: 300 Recipes from Simple to Elegant
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. Roy Finamore and Molly 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-dishes, 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 breads (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.
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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. The desserts chapter alone will make this a must-have for culinary enthusiasts. 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 from an independent bookseller, 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))
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)