---
product_id: 9991604
title: "All About Roasting: A New Approach to a Classic Art"
brand: "molly stevens"
price: "฿6180"
currency: THB
in_stock: true
reviews_count: 7
url: https://www.desertcart.co.th/products/9991604-all-about-roasting-a-new-approach-to-a-classic-art
store_origin: TH
region: Thailand
---

# All About Roasting: A New Approach to a Classic Art

**Brand:** molly stevens
**Price:** ฿6180
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** All About Roasting: A New Approach to a Classic Art by molly stevens
- **How much does it cost?** ฿6180 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.co.th](https://www.desertcart.co.th/products/9991604-all-about-roasting-a-new-approach-to-a-classic-art)

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- molly stevens enthusiasts

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- Trusted molly stevens brand quality
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## Description

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## Images

![All About Roasting: A New Approach to a Classic Art - Image 1](https://m.media-amazon.com/images/I/5137YvIijML.jpg)
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## Customer Reviews

### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars







  
  
    Versatility in roasting technique and temperature:  So "old fashioned", yet so new!
  

*by I***T on Reviewed in the United States on December 18, 2011*

Lately, so many roasting techniques push the idea of high heat for roasting--and only high heat will do.  Well, I have a kitchen that heats up quickly and stays hot, and one that also holds onto the smells that high-heat roasting cause.  It's a beautiful, old kitchen with almost no proper ventilation; plus I also have a very wonderful Viking professional oven/convection oven.  The poor ventilation in this old kitchen is nothing I can change--so I roast at a lower temperature.  So, all the recent roasting cook books have been of little value to me and a waste of my money, because I'm not going to run my oven at 500 degrees, nor at 450 degrees for any length of time.In this cook book it is suggested that, when it comes to roasting, there are many ways to go at it.  It is a philosophy that Ms. Stevens reminds us came from the late, great James Beard.  She methodically describes the different roasting methods--using temperatures all the way from 225 degrees up to 395.  She saves higher temps for searing and "significant browning".  Now, I roast at a lower temperature knowing Ms. Stevens would approve.  I also create better roasts with her advice and recipes.Just like in her other great cook book "All About Braising"  this author has given me wonderful ideas and shares her vast experience with me.  I am so greatful for books like these--with authors so willing to share the best of what they know.  There are very many "keeper" recipes here and much "food for thought". Just the idea of using thick slices of onion under my roast chicken--the flavor is incredible!--is justification for the purchase price.  (I used to use carrots instead of a rack, and that was good.  Onions are way better!)This book also includes valuable info on convection cooking.  Convection cooking does not overwhelm conventional oven technique in this book, but the information is there for every recipe.I pondered over buying this book for a while, simply because I didn't want to invest precious space, time and money to one more cook book that promoted high-heat roasting.  But, the fact that I loved Ms. Stevens' book on braising finally convinced me to buy this one.  I am so, very glad I purchased this cook book.  Since this book arrived, we've been roasting almost every day--Ms. Stevens' recipes, my variations on her recipes, and what my husband lovingly calls my "conjures", which in the past few weeks have been conjured from this cook book.  This Fall our home has been filled with the wonderful smells of roasting--not smoking olive oil, not burnt crisps of 'whatever'.  And I'll keep on roasting until Spring inevitably brings hot weather back to our southern location.

### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars







  
  
    Beautiful, beautiul, and beautiful
  

*by C***E on Reviewed in the United States on April 13, 2012*

After a thorough browse of this beautiful book, which extended to reading whole sections that interested me most, I would say that it offers not a completely comprehensive treatment of the subject, but a reasonable and sensible one.  These are the things I really like about this book:1.  It's beautifully produced.  High quality materials are used.  There are lots of excellent color photographs of both the recipe results and recipe techniques.  I did not note any typographical or "production" errors (a rarity these days) and was really impressed with the look of the book.  The formatting of the pages is consistent, attractive, and easy to read.2.  It's beautifully written.  The recipes are formatted and written in a consistent manner, and they are written clearly and accessibly without any compromise in elegance of expression.  While very thorough instructions are given for the techniques used in the recipes and culinary terms are defined and explained, the author does not talk down to the reader.  I'd say it's one of the most well-written cookbooks I've read.3.  It's beautifully organized.  The chapters are divided into familiar categories:  "The Principles Of Roasting," "Beef and Lamb," "Pork," "Chicken and Poultry," Fish and Shellfish," and "Vegetables and Fruits."  "The Principles Of Roasting" is a 49-page overview of the things you need to know to execute the recipes in the book, along with descriptions of necessary equipment, which I believe is fairly complete for a book aimed at the general reader.  Each of the other chapters begins with a mini table of contents listing all the recipes in that chapter, followed by a few pages of introductory information on the chapter's topic, and ending with recipes that proceed from the basic to the embellished.  Each chapter also includes additional instructions for purchasing, prepping, and carving the items featured in the recipes.  The logic and consistency of this organization, coupled with the felicity of the text and page formatting, makes the book very easy to read.This is not a "1001 Recipes For X" kind of book.  Rather, pretty much everything you need to know in general to prepare "X" is explained, accompanied by just a few well-chosen recipes for "X."  The combination of the introductory material in the first chapter and the technique information in the other chapters comprises a wealth of "how-to" information that will serve as an education for beginners and a resource for all.  It's hard to imagine a cook needing more than this book to attain roasting competence, develop a well-rounded repertoire of go-to dishes, and proceed to improvise recipes of his/her own.  It's a book you could cook your way through (and write your own best-seller about - I want Rosie O'Donnell or Fran Lebowitz to play ME in the movie!!).I am a careful and demanding reader and I did note a couple of points on which I wish the author had elaborated or a couple of details I wish she had mentioned, but they were very small points.  Really, I think the only reason I can't say this is a totally comprehensive book is that it is so darn well done that I wish there were more of it.  Kudos to the author, editor(s),and publisher.  Great job!

### ⭐⭐⭐⭐⭐ 







  
  
    The ART of roasting.
  

*by D***D on Reviewed in Canada on November 24, 2020*

This book really changed my whole perception of the art of roasting!  The author lays out some basics that make the critical difference in successful roasting and then provides a bunch of excellent recipes for meat, fish, & vegetables to practice your new skills.  I FINALLY learned how to cook a steak as good as a restaurant.  I actually bought this copy to give to my daughter and I have recommended it to many others.  If you want to learn how to provide really tasty and juicy roasts of all descriptions this book will become your roasting bible.

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*Product available on Desertcart Thailand*
*Store origin: TH*
*Last updated: 2026-03-16*