Some cooking techniques and cooking terms explained

Roasting

Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization or Maillard browning of the surface of the food, which is considered a flavour enhancement. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Also, meats and vegetables prepared in this way are described as "roast", e.g., roast chicken or roast squash. Some foods such as coffee and chocolate are always roasted.

Williams-Sonoma: Essentials Of Roasting

The fourth volume in the Williams-Sonoma Essentials series offers a complete look at cooking in the dry heat of an oven. Over 130 recipes, including meats, poultry, fish, shellfish, fruits, and vegetables, are supplemented by thorough discussions of roasting techniques and equipment. Each recipe is paired with a photograph of the finished dish and many feature additional images illuminating a confusing recipe element. The authors include Melanie Barnard, Rick Rodgers, and Bob & Coleen Simmons.

Key Features:

* Over 130 delicious recipes; beautiful full-color photographs for every recipe; how-to photographs illuminating challenging tasks

* Intuitive recipe organization, from simple to complex

* Reader alerts for advance prep time, oven temperature, and hard-to find ingredients