One of my go-to cookbooks is All About Braising by Stevens. Not only did I learn technique, but I have a collection of recipes I visit over and over again. So I was (and am) excited about Stevens’ latest book, All About Roasting. I feel like roasting has gone out of favor with many home cooks; probably because, as children, we were subjected to too many dry, gray roast beefs! But Stevens, who is a classically trained French chef, takes her experience and training and brings back the deliciousness and ease of roast meats and vegetables.

She begins with The Principles of Roasting where she discusses choosing oven temperature, the kind of pan to use, factors that affect roasting times and the importance of resting your roasts. Then there follows chapters on beef and lamb, pork, chicken and poultry, fish and, finally, vegetables and fruit. Not only is there a ‘basic’ roast recipe beginning each chapter, but there seems to be almost endless variations. Okay, maybe not endless, but plenty to get me started! And, in case you’re wondering, the index is terrific; nothing fancy, but easy to use. ~Patti