Mar 06, 12
Read from February 27 to March 06, 2012
This book is a wonderful treasure trove of information about roasting, from techniques and tested cookware, to various cuts of meat and how they can be purchased, trimmed, and complemented with vegetables or spices. There are awesome sauce and rub recipes as well as tons of great illustrations. It covers all the major meat groups from beef to seafood. A must have!