HOW-TO

How To Roast Everything: A Game-Changing Guide to Building Flavor in Meat, Vegetables, and More

by America's Test Kitchen Eds
America's Test Kitchen. Feb. 2018. 416p. photos. index. ISBN 9781945256226. $35; ebk. ISBN 9781945256233. COOKING
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America's Test Kitchen's all-purpose guide to the art of roasting offers 175 recipes (e.g., boneless rib roast with Yorkshire pudding and jus, crispy slow-roasted pork belly, grill-roasted stuffed trout) that can help readers build a repertoire of succulent, well-browned foods. Meat and poultry are best represented, but the volume also covers seafood, vegetables, and fruits. Most dishes need little in the way of accompaniment; some include complementary sides, others pair beautifully with sauces and compound butters in the "roasting basics" section. Practical tips abound, which touch on techniques (e.g., thawing, trussing, carving), equipment recommendations, and the best ways to prepare and serve different cuts.
VERDICT Because roasts appear in many of America's Test Kitchen titles, this title will be most useful for novices, meat lovers, and regular roasters. While a solid introduction to an essential technique, this won't dethrone Mollie Stevens's All About Roasting.
Reviewed by Lisa Campbell , Mar 15, 2018
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