Ruhlman's how to roast

Ruhlman shares the secrets of roasting, one of the most elemental culinary techniques. The term originally referred to cooking over an open fire, and has evolved to describe the cooking of meat, vegetables, and even fruit in an oven, a dry-heat method of making things irresistibly appealing. He showcases a wide range of roasting methods, designed to help you get the most out of your oven.

Year

2014

Language

English

Publisher

LITTLE, BROWN

Editions

1

Pages

143

ISBN

9780316254106

Data source: Wikidata