Research Catalog
All about roasting : a new approach to a classic art
- Title
- All about roasting : a new approach to a classic art / Molly Stevens ; photographs by Quentin Bacon ; wine pairings by Tim Gaiser.
- Author
- Stevens, Molly.
- Publication
- New York : W.W. Norton, c2011.
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1 Item
| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person. | Text | Use in library | JFF 11-1170 | Schwarzman Building - Main Reading Room 315 |
Details
- Description
- xviii, 573 p. : col. ill.; 26 cm.
- Summary
- Presents general techniques for successful roasting and two hundred recipes for creating roasted beef, lamb, pork, chicken, poultry, fish, shellfish, vegetable, and fruit dishes.
- Subject
- Roasting (Cooking)
- Genre/Form
- Cookbooks.
- Bibliography (note)
- Includes bibliographical references and index.
- Contents
- The principles of roasting -- Beef & lamb -- Pork -- Chicken & poultry -- Fish & shellfish -- Vegetables & fruits.
- Call Number
- JFF 11-1170.
- ISBN
- 9780393065268 (hardcover)
- 039306526X (hardcover)
- LCCN
- 2011022692
- OCLC
- 706023466
- Author
- Stevens, Molly.
- Title
- All about roasting : a new approach to a classic art / Molly Stevens ; photographs by Quentin Bacon ; wine pairings by Tim Gaiser.
- Imprint
- New York : W.W. Norton, c2011.
- Edition
- 1st ed.
- Bibliography
- Includes bibliographical references and index.
- Research Call Number
- JFF 11-1170.JFF 11-1170