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Roasting: A Simple Art
When you're hungry, roast.
When you're in a rush, roast.
When you're in doubt, roast.
When you're entertaining, roast. Crank up the oven and throw in a chicken; roasting is simply the easiest and best way to concentrate and deepen flavor, to seal in succulence, and make robust, crusty, and sweet all kinds of meats, birds, fish, fruits, and vegetables. Roasting offers more flavor on its own than any other cooking technique. Everything you need for a lifetime of happy roasting can be found here in the pages of Barbara Kafka's ground-breaking new book. Even baby goat, a suckling pig, and loin of buffalo make it into this bible of roasting. Roasting is absolutely essential, whether you're planning to roast a potato or leg of lamb, a turkey or a tomato, a pepper or a red snapper. Barbara's fussless high-temperature method caramelizes the surface of meat, the skin of birds or fish, or the outside of vegetables, transforming them into such savory sweet dishes as Roast Chicken with Pomegranate Glaze and Fresh Mint, aromatic Garlic Roast Pork Loin, moist and sweet Roasted Striped Bass with Fennel, and Whole Roasted Peaches with Ginger Syrup. Nearly one hundred stellar recipes for roasted vegetables attest to the fact that Barbara Kafka's new book is not for meat eaters alone. The recipes for roasted vegetables begin where other books leave off. Try the Roasted Sliced Fennel Bulb and the Roasted Chinese Eggplant with Balsamic Marinade, the Roasted Portobello Mushrooms with Garlic Marinade, and more. Roasting is packed with indispensable tips, techniques, and innovative cooking ideas. There are great recipes for marinades, salsas, vinaigrettes, and stuffings. You'll also find an inspiring assortment of simple but original recipes for sauces that will lift your everyday roasts into perfect party fare. You'll discover, too, the many joys of "companion roasting," learning when to add the carrots or the onions so they don't over- or undercook, and guaranteeing everything comes out at the same time. Never a believer in unnecessary work, Barbara Kafka is a cook's best friend. Barbara never follows; she blazes new trails, challenging the sacred rules of roasting by never trussing a chicken or basting a turkey. She proves you can actually walk away from your oven and enjoy your food and your guests. It's all so quick and easy, most dishes don't need to go into the oven until your guests walk in the door. Often the best part of the roast is the leftovers, and Roasting is overflowing with possibilities. In Barbara's knowing hands leftover onions become a smoky-flavored Roasted Onion Soup with Cannellini Beans; last night's roasted cod and boiled potatoes are transformed into a scrumptious Best Cod Hash; a deeply flavored Roast Duck Pasta Sauce is a rich reward to the cook for having made last night's duck dinner. Nearly one hundred recipes for leftovers show you how to build them into new meals of soups, salads, pasta sauces, hashes, fritters, fish cakes, and more. Replete with all the tables, timing charts, and the encyclopedic wisdom that are hallmarks of every Barbara Kafka book, A Simple Art is a dream of a cookbook, one that will soon bear the soils, stains, and well-worn pages of constant and creative use.
When you're in a rush, roast.
When you're in doubt, roast.
When you're entertaining, roast. Crank up the oven and throw in a chicken; roasting is simply the easiest and best way to concentrate and deepen flavor, to seal in succulence, and make robust, crusty, and sweet all kinds of meats, birds, fish, fruits, and vegetables. Roasting offers more flavor on its own than any other cooking technique. Everything you need for a lifetime of happy roasting can be found here in the pages of Barbara Kafka's ground-breaking new book. Even baby goat, a suckling pig, and loin of buffalo make it into this bible of roasting. Roasting is absolutely essential, whether you're planning to roast a potato or leg of lamb, a turkey or a tomato, a pepper or a red snapper. Barbara's fussless high-temperature method caramelizes the surface of meat, the skin of birds or fish, or the outside of vegetables, transforming them into such savory sweet dishes as Roast Chicken with Pomegranate Glaze and Fresh Mint, aromatic Garlic Roast Pork Loin, moist and sweet Roasted Striped Bass with Fennel, and Whole Roasted Peaches with Ginger Syrup. Nearly one hundred stellar recipes for roasted vegetables attest to the fact that Barbara Kafka's new book is not for meat eaters alone. The recipes for roasted vegetables begin where other books leave off. Try the Roasted Sliced Fennel Bulb and the Roasted Chinese Eggplant with Balsamic Marinade, the Roasted Portobello Mushrooms with Garlic Marinade, and more. Roasting is packed with indispensable tips, techniques, and innovative cooking ideas. There are great recipes for marinades, salsas, vinaigrettes, and stuffings. You'll also find an inspiring assortment of simple but original recipes for sauces that will lift your everyday roasts into perfect party fare. You'll discover, too, the many joys of "companion roasting," learning when to add the carrots or the onions so they don't over- or undercook, and guaranteeing everything comes out at the same time. Never a believer in unnecessary work, Barbara Kafka is a cook's best friend. Barbara never follows; she blazes new trails, challenging the sacred rules of roasting by never trussing a chicken or basting a turkey. She proves you can actually walk away from your oven and enjoy your food and your guests. It's all so quick and easy, most dishes don't need to go into the oven until your guests walk in the door. Often the best part of the roast is the leftovers, and Roasting is overflowing with possibilities. In Barbara's knowing hands leftover onions become a smoky-flavored Roasted Onion Soup with Cannellini Beans; last night's roasted cod and boiled potatoes are transformed into a scrumptious Best Cod Hash; a deeply flavored Roast Duck Pasta Sauce is a rich reward to the cook for having made last night's duck dinner. Nearly one hundred recipes for leftovers show you how to build them into new meals of soups, salads, pasta sauces, hashes, fritters, fish cakes, and more. Replete with all the tables, timing charts, and the encyclopedic wisdom that are hallmarks of every Barbara Kafka book, A Simple Art is a dream of a cookbook, one that will soon bear the soils, stains, and well-worn pages of constant and creative use.
452 pages, Hardcover
First published December 1, 1995
1 person is currently reading
229 people want to read
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Displaying 1 - 9 of 9 reviews
March 25, 2025
I admit up front my love for Ms Kafka, because it is in large part due to this book, which has been a kitchen companion of mine for several decades now. Suffice to say that Roasting boasts the highest compliment paid by me to any cookbook, which is many food-stained pages. This book, along with Kafka's Soup: A Way of Life, and Vegetable Love, have thoroughly informed my life as a cook. Read and learn!
December 13, 2011
Barbara Kafka is one of the most reliable food critics and recipe developer in recent times. In this book she reveals the secrets to successful roasting of nearly every protein one can imagine, including beef, pork, lamb, poultry, offal, and more. This is an excellent cookbook for both the novice cook and the experienced. If you follow her directions to the letter it's almost impossible to fail.
September 13, 2013
One of the best cookbooks I have ever owned. I now roast most things at 500 degrees and they are perfect. Including fish. The best is roast turkey - crisp on the outside and warm and juicy inside. But one of my favs is her recipe for roasting fish with tomatoes and pesto at 500 degrees. It is exquisite.
May 11, 2012
I did not know the trick to roasting was to use high heat, will be using some of these recipes, especially the veggies!
November 5, 2016
Even when I first received this cookbook, along with two others as a Christmas present, it was the others I turned to over and over. At the time, I was still eating meat, but even so and even as this has a fruit and vegetable roasting section, I just never used this cookbook much and am surprised to still find it in my collection since I rarely turn to it. In truth, if one eats meat, it is a decent cookbook with clear instructions. At this point, for me, I will be passing it along as it just doesn't serve enough of a function for me to keep it on my shelves.
January 14, 2015
A great book about roasting everything, from meat to fish and vegetables. The instructions are clear, with plenty of pictures showing the step by step approach to perfect roasting.
I would definitely buy this book as it is a great reference.
I would definitely buy this book as it is a great reference.
May 16, 2009
Barbara Kafka is one of my favorite cookbook authors. She does not try to present herself as an artist. She writes for cooks not chefs or gourmets.
June 29, 2009
i never knew cooking could be so fast AND so yummy!
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December 30, 2014Not for me - really advanced. Excellent book if you are really into art of cooking, rather than survival-type stuff that tastes good.
Displaying 1 - 9 of 9 reviews