The editors at America’s Test Kitchen here focus on one of the most accessible cooking methods: roasting. The editors offers cornerstone recipes for such classics as roast chicken, roast beef, and salmon fillets, but it’s in highlighting the versatility of roasting that the book really shines. Riffs on familiar fare, such as Thai roast chicken with a chili dipping sauce, coffee-chipotle–rubbed roast beef, and lemon-herb roast cod with crispy garlic potatoes add variety. The book devotes sections to grill roasting, which adds a dimension of smokiness to such dishes as sirloin roast with garlic and rosemary and pork tenderloin with grilled pineapple and red onion salsa. It’s all about technique and timing, and the ATK crew delivers their usual clear instructions to ensure success. In addition, they also offer tips for things like buying the best chicken (go with organic and air-chilled), calibrating a meat thermometer, and artfully skewering a bone-in ham for grilling. The thoughtful balance of practicality and imagination will inspire readers of all tastes and skill levels. (Jan.)
Reviewed on: 01/01/2018 Release date: 02/06/2018 Genre: Nonfiction
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