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Williams-Sonoma Essentials of Roasting Cookbook

Roasting is one of the simplest and most versatile ways to create a memorable meal, whether you're cooking a quick weeknight supper or hosting an elegant dinner party. In this fully revised edition of our classic guide to roasting, you'll learn everything you need to know to master this essential technique. As instructive as a private cooking class, the book includes more than 120 traditional and innovative recipes for roasting poultry, meat, seafood, vegetables and fruit. Including chapters devoted to grill-roasting and special-occasion meals, this comprehensive volume embraces a diversity of all-American and international flavors. You'll find in-depth information on choosing the right pan, trussing and seasoning, testing for doneness, carving and much more. Helpful how-to photographs illuminate techniques and recipes. Hardcover, 304 pages.
Average Customer Rating:
4.667 out of 5
4.7
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Williams-Sonoma Essentials of Roasting Cookbook
Review 1 for Williams-Sonoma Essentials of Roasting Cookbook
5 out of 5
5 out of 5
CoconutCupcake
Salt Lake City, Utah
May 30, 2010
Would You Recommend? Yes
+2points
2of 2found this review helpful.
One of my favorite cookbooks!
May 30, 2010
I picked up this book a few weeks ago and have tried 5 recipes and everyone has been delicious!
I was drawn to the book because I love roasting veggies and I am always looking for new recipes. I just tried the Roasted Shrimp with Mustard tonight...yum! The recipes I have tried have simple ingredients and are quick to prepare. After making the oven roasted "fries" I'll never eat a deep fried potato again!
I have the older version of this book. I think there are new recipes with this version and I am dying to know what wonderful recipes have been added.
Read Comment (1)
Read Comments (1)
Customer avatar
Christopher650
San Mateo
Posted November 2, 2011
the difference between the old and new version
Does anyone know the difference?
I really love the old version on the theory and technique part.
Any of those changed in the new version?
0points
Read Comments (1)
Read Comment (1)
Review 2 for Williams-Sonoma Essentials of Roasting Cookbook
4 out of 5
4 out of 5
DPincus
Cambridge, MA
April 3, 2010
Would You Recommend? Yes
0points
Very good book
April 3, 2010
I book this book recently as I was hoping to both expand my collection of quality of cookbooks as well as improve on my basic cooking skills. This book does both. It contain a full suite of excellent, thoughtful, and approachable recipes. It also describes techniques (deglazing, trussing, etc.) and elucidates in detail some of the factors to consider when roasting (temp, meat choices). I gave it four stars because many of the recipes are quite savory (perhaps too savory) for me but that is an issue of personal taste.
Review 3 for Williams-Sonoma Essentials of Roasting Cookbook
5 out of 5
5 out of 5
TanyaC
California
December 22, 2009
Would You Recommend? Yes
+3points
3of 3found this review helpful.
Must Have
December 22, 2009
I got this book for Christmas in 2008 and have fallen in love with it. Every meal in the book that I have cooked has turned out perfectly and has made me look like a professional chef (I have 1 year of cooking experience). I highly recommend this book to anyone--it's wonderful!