Roasting-A Simple Art
Author: Barbara Kafka
When you're hungry, roast.
When you're in a rush, roast.
When you're in doubt, roast.
When you're entertaining, roast.
Crank up the oven and throw in a chicken; roasting is simply the easiest and best way to concentrate and deepen flavor, to seal in succulence, and make robust, crusty, and sweet all kinds of meats, birds, fish, fruits, and vegetables. Roasting offers more flavor on its own than any other cooking technique. Everything you need for a lifetime of happy roasting can be found here in the pages of Barbara Kafka's ground-breaking new book. Even baby goat, a suckling pig, and loin of buffalo make it into this bible of roasting.
Roasting is absolutely essential, whether you're planning to roast a potato or leg of lamb, a turkey or a tomato, a pepper or a red snapper. Barbara's fussless high-temperature method caramelizes the surface of meat, the skin of birds or fish, or the outside of vegetables, transforming them into such savory sweet dishes as Roast Chicken with Pomegranate Glaze and Fresh Mint, aromatic Garlic Roast Pork Loin, moist and sweet Roasted Striped Bass with Fennel, and Whole Roasted Peaches with Ginger Syrup.
Nearly one hundred stellar recipes for roasted vegetables attest to the fact that Barbara Kafka's new book is not for meat eaters alone. The recipes for roasted vegetables begin where other books leave off. Try the Roasted Sliced Fennel Bulb and the Roasted Chinese Eggplant with Balsamic Marinade, the Roasted Portobello Mushrooms with Garlic Marinade, and more.
Roasting is packed with indispensable tips, techniques, and innovative cooking ideas. There are great recipesfor marinades, salsas, vinaigrettes, and stuffings. You'll also find an inspiring assortment of simple but original recipes for sauces that will lift your everyday roasts into perfect party fare. You'll discover, too, the many joys of "companion roasting," learning when to add the carrots or the onions so they don't over- or undercook, and guaranteeing everything comes out at the same time.
Never a believer in unnecessary work, Barbara Kafka is a cook's best friend. Barbara never follows; she blazes new trails, challenging the sacred rules of roasting by never trussing a chicken or basting a turkey. She proves you can actually walk away from your oven and enjoy your food and your guests. It's all so quick and easy, most dishes don't need to go into the oven until your guests walk in the door.
Often the best part of the roast is the leftovers, and Roasting is overflowing with possibilities. In Barbara's knowing hands leftover onions become a smoky-flavored Roasted Onion Soup with Cannellini Beans; last night's roasted cod and boiled potatoes are transformed into a scrumptious Best Cod Hash; a deeply flavored Roast Duck Pasta Sauce is a rich reward to the cook for having made last night's duck dinner. Nearly one hundred recipes for leftovers show you how to build them into new meals of soups, salads, pasta sauces, hashes, fritters, fish cakes, and more.
Replete with all the tables, timing charts, and the encyclopedic wisdom that are hallmarks of every Barbara Kafka book, Roasting: A Simple Art is a dream of a cookbook, one that will soon bear the soils, stains, and well-worn pages of constant and creative use.
Publishers Weekly
The first hairy hominid who discovered that fire rewarded the successful hunter with sublime pleasures of taste and smell could not have foreseen that that first rack of mammoth's rib might lead to Kafka's King Mackerel with Jalapeo Lime Sauce. Although the fish and vegetable dishes (Roasted Yellow Squash in Mint Bath) are enticing, this book addresses most valuably the often dismissed appetites of meat and fowl lovers. Along with recipes for racks of lamb, rib roasts and holiday turkeys come others for pheasant (``with liver-rich dressing''), bison (best served ``unbelievably rare'') and wood pigeon (stuffed with grapes). There are recipes for leftovers (Chutney Chicken Salad) and invaluable tips on how roasting enhances a stock, how to deglaze and how to control oven temperature. Kafka (Microwave Gourmet) is big on using every useful bit of a beast: she happily describes, in detail, how to butcher a baby goat and what to do with its head (some stocks are richer than others). Less ambitious cooks might do better to start with Kathy Gunst's Roasting (see below), because Kafka is as serious about her cooking as that hominid was about hunting. (Dec.)
Library Journal
Each of these books shows that there's a lot more to roasting than roast beef and chicken, although both volumes include recipes for these classics, too. Gunst (Leftovers, LJ 12/90) has written a less ambitious work than Kafka, but she includes dozens of good recipes that demonstrate the diversity of foods that lend themselves to roasting, from Roasted Mussels to Roasted Chinese-Style Green Beans. There are lots of recipes for roasted fruit, and roasted garlic even gets its own chapter. Kafka, of Microwave Gourmet (LJ 9/15/92) fame and the author most recently of Party Food (LJ 9/15/92), concentrates on technique and offers a detailed guide, with recipes, to roasting poultry, meats, and game, including a section on vegetables that is almost a book in itself. Although both authors emphasize how easy roasting can be, Kafka includes many more recipes for making use of leftoversfrom rich and elegant Roast Duck Pasta Sauce to a quick Sesame Ginger Salmon Saladso busy cooks can make two or even three meals from one roast. These books complement each other well, and both are recommended for most collections.
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Best Irish Drinks
Author: Ray Foley
The Best Irish Drinks delivers countless recipes of cocktails straight from the Emerald Isle. Also included is information about Irish liquors, as well as famous Irish sayings and toasts.
Ray Foley is the ultimate authority on bartending. He is the publisher of Bartender magazine, the No. 1 magazine in circulation for the bartending trade. This book is the result of his years of experience working with bartenders.
Table of Contents:
Introduction
Irish Whiskey
Bushmills
Connemara
Jameson
Jameson 1780
Kilbeggan
Midleton
Paddy
Powers
Tullamore Dew
Tyrconnell
Bit O’ the Others
The Rest of the Best
Celtic Crossing
Cork Dry Gin
Irish Mist
Mead
Bunratty Mead
Poteen
Hackler
Irish Creams
Ashbourne
Baileys
Carolans
Devonshire
O’Mara’s
Saint Brendan’s
Beer-Stout-Lager
Beamish
Guinness
Harp Lager
Murphy’s Irish Amber
Irish Cocktails
The Story of Irish Coffee
Toasts & Wisdoms
Triads of Ireland
Notes and Recipes
About the Author
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