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Roasting / by Grunes, Barbara.(CARDINAL)510867;
Subjects: Roasting (Cooking);
Available copies: 4 / Total copies: 4
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Roasting / by Swann, Peter,author.(CARDINAL)423837;
Introduction -- From the carving board -- The gamekeeper's choice -- The ocean selection -- Fresh from the garden.
Subjects: Roasting (Cooking);
Available copies: 2 / Total copies: 2
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Roasting : a simple art / by Kafka, Barbara.(CARDINAL)527007;
Subjects: Roasting (Cooking);
Available copies: 4 / Total copies: 5
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Roast it! : more than 140 savory recipes for meat, poultry, seafood & vegetables. by Good Housekeeping Institute (New York, N.Y.)(CARDINAL)356833;
Subjects: Roasting (Cooking);
Available copies: 1 / Total copies: 1
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Roasting : meat, fish, vegetables, sauces, and more / by Stevenson, Sonia.(CARDINAL)431844; Brigdale, Martin.(CARDINAL)641947;
Subjects: Roasting (Cooking);
Available copies: 2 / Total copies: 2
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The ultimate rotisserie cookbook : 300 mouthwatering recipes for making the most of your rotisserie oven / by Phillips, Diane.(CARDINAL)374050;
Subjects: Roasting (Cooking);
Available copies: 1 / Total copies: 3
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All about roasting : a new approach to a classic art / by Stevens, Molly,1959-(CARDINAL)882070;
Includes bibliographical references and index.The principles of roasting -- Beef & lamb -- Pork -- Chicken & poultry -- Fish & shellfish -- Vegetables & fruits.Presents general techniques for successful roasting and two hundred recipes for creating roasted beef, lamb, pork, chicken, poultry, fish, shellfish, vegetable, and fruit dishes.
Subjects: Cookbooks.; Roasting (Cooking);
Available copies: 8 / Total copies: 9
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How to roast a pig : from oven-roasted tenderloin to slow-roasted pulled pork shoulder to the spit-roasted whole hog / by Rea, Tom,1985-(CARDINAL)402804;
Subjects: Cookbooks.; Cooking (Pork); Roasting (Cooking);
Available copies: 1 / Total copies: 1
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How to roast everything : a game-changing guide to building flavor in meat, vegetables, and more / by America's Test Kitchen (Firm)(CARDINAL)345887;
"Why do some recipes need a roasting rack and some don't? How do you take the temperature of a bone-in roast? Why roast fresh fruit? How (and why) do you tie up a tenderloin? These kitchen-tested recipes offer all the necessary answers and insights. With dozens of enticing flavor variations, clever tips, and masterful prep tricks spread across the information-packed pages, this book will quickly transform even novice home cooks into roasting experts. And while this collection offers plenty of stately centerpieces like Crown Roast of Pork and Butterflied Turkey with Cranberry-Molasses Glaze, it also proves that roasting suits every meal. With weeknight-friendly options like Pan-Roasted Chicken with Shallot-Thyme Sauce and Oven-Roasted Salmon Fillets with Tangerine and Ginger Relish and crowd-pleasing one-pan meals like Roasted Halibut with Red Potatoes, Corn, and Andouille and Pepper-Crusted Pork Tenderloin Roast with Asparagus and Goat Cheese, there is no shortage of accessible, family-friendly dishes to choose from." --
Subjects: Cookbooks.; Roasting (Cooking);
Available copies: 12 / Total copies: 17
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The roasted vegetable / by Chesman, Andrea.(CARDINAL)717407;
Subjects: Cooking (Vegetables); Roasting (Cooking);
Available copies: 1 / Total copies: 1
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Results 1 to 10 of 901 |