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Rôtis: Roasts for Every Day of the Week.
From the authority on soulful French cooking and author of Pork and Sons comes a definitive guide to roasting fish and meat, featuring 100 essential recipes
Think roasting takes all day? Not so, says bestselling chef Stéphane Reynaud.
Whether it’s “Grandma’s roast beef ” or “veal with an Indian accent,” nothing says hearty French food like a roast. Now, with Rôtis, celebrated French chef Stéphane Reynaud shows that roasts aren’t just for Sundays. With recipes requiring as little as five minutes of preparation and with cooking times as little as 20 minutes, Reynaud suggests roasts for every day of the week: beef on Monday, veal on Tuesday, poultry on Wednesday, pork on Thursday, fish on Friday, lamb on Saturday, and all the rest on Sunday.
And to accompany the feast, try the assortment of side dishes for every season, including a sumptuous slow-cooked ratatouille for the summer and traditional gratin dauphinois in the winter.
Written in straightforward steps, with helpful suggestions for everything from tying a roast, keeping it moist, to serving your guests, and making use of leftovers (a Sunday night “TV sandwich”?), each recipe is accompanied by mouthwatering photographs and presented in a charming format that brings the delightful style of French markets into your home.
Think roasting takes all day? Not so, says bestselling chef Stéphane Reynaud.
Whether it’s “Grandma’s roast beef ” or “veal with an Indian accent,” nothing says hearty French food like a roast. Now, with Rôtis, celebrated French chef Stéphane Reynaud shows that roasts aren’t just for Sundays. With recipes requiring as little as five minutes of preparation and with cooking times as little as 20 minutes, Reynaud suggests roasts for every day of the week: beef on Monday, veal on Tuesday, poultry on Wednesday, pork on Thursday, fish on Friday, lamb on Saturday, and all the rest on Sunday.
And to accompany the feast, try the assortment of side dishes for every season, including a sumptuous slow-cooked ratatouille for the summer and traditional gratin dauphinois in the winter.
Written in straightforward steps, with helpful suggestions for everything from tying a roast, keeping it moist, to serving your guests, and making use of leftovers (a Sunday night “TV sandwich”?), each recipe is accompanied by mouthwatering photographs and presented in a charming format that brings the delightful style of French markets into your home.
170 pages, Hardcover
First published March 14, 2008
17 people want to read
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Displaying 1 - 7 of 7 reviews
November 27, 2011
I hope my vegan friends don't read this!
We don't eat a lot of meat, not because we don't like it, partly because I grew up eating a lot of it as a kid and didn't particularly care for it. Mom would toss a roast in the crockpot with carrots, potatoes and a can of cream of mushroom soup, eight hours later, it was done.
I remember seeing pictures of roasts in magazines, their brown sides dripping with juices, surrounded by crispy potatoes and turnips and they looked so much tastier than the slightly grayish meat I was used to. I determined to make one that was picture perfect, lets just say it didn't turn out and I gave up after decimating my second Sirloin Roast.
Fast forward to now, I found a recipe for a roast that seemed to break every cooking law I'd grown up with. It wasn't cooked in a pot. There was no cheery red and white can of soup. It turned out perfect, dark brown on the outside, reddish pink flesh inside and was easily sliceable for sandwiches the next day.
Then I saw this book and it's beautiful pictures of roasts got me thinking about what else we'd been missing out on because of my lack of roasting skills.
A lot it turns out. Roast Pork with brown Ale and Prunes, Roast Pork with Bacon and Comte Cheese, Chicken with Anchovies, Fillet of Wild Boar with Bilberries (don't know where I'd find boar, wild or not and bilberries could be subbed for something else I'm sure, cranberries?) .
Best of all, it has some fantastic recipes for fish, I wasn't expecting that, just the word ROAST conjures up a picture of a huge hunk of meat, usually of the cow persuasion. Anyways, I'm a novice when it comes to cooking fish. I grew up on fishsticks and canned clam chowder. The first time I ate fresh lobster, I was twenty years old.
For some reason I find cooking fish oddly intimidating. My first foray was with salmon, a simple salmon with lemon and butter, it turned out great and I (wrongly) thought, 'Ha, this is easy peasy' and bought a pound of shrimp next and proceeded to fry them into rubbery chewy lumps. I've been haunted by this failure ever since.
But the pictures of fish in this book made me want to eat the pages. Roast Monkfish with Cockles, Roast Salmon with Fresh Herbs (or what to do with those giant whole salmons you see on sale at the store), Roast Sea Bass with Fennel, I could go on, but I haven't eaten yet and have started to feel grungry (grumpy+hungry).
The book is divided into seven sections, one for each day of the week, Monday is Beef, Tuesday is Veal, Wednesday is Chicken and Game, Thursday is Pork, Friday is fish, Saturday is Lamb and Sunday is Game (mostly venison and boar).
I have two complaints about the book and it is a familiar one, no substitutions are given. Chefs are accustomed to having serrano ham and pastis (not sure what pastis is) readily available, but when they write a book for home cooks, they should discuss a few likely substitutes.
Second, the book has a lot of exotic meats, sea breem, cockles, rack of pork, guinea fowl, pigeon and venison. I like the look of these exotic cuts but my local butcher doesn't carry them and so almost 1/5 of the book is full of recipes I could not make for lack of the main ingredient, very sad.
But, other than these two problems, I think this is an excellent cookbook, I'm going to try out the pork with prunes recipe for Christmas dinner (I'll post pics on my blog, booksmakemehungry).
We don't eat a lot of meat, not because we don't like it, partly because I grew up eating a lot of it as a kid and didn't particularly care for it. Mom would toss a roast in the crockpot with carrots, potatoes and a can of cream of mushroom soup, eight hours later, it was done.
I remember seeing pictures of roasts in magazines, their brown sides dripping with juices, surrounded by crispy potatoes and turnips and they looked so much tastier than the slightly grayish meat I was used to. I determined to make one that was picture perfect, lets just say it didn't turn out and I gave up after decimating my second Sirloin Roast.
Fast forward to now, I found a recipe for a roast that seemed to break every cooking law I'd grown up with. It wasn't cooked in a pot. There was no cheery red and white can of soup. It turned out perfect, dark brown on the outside, reddish pink flesh inside and was easily sliceable for sandwiches the next day.
Then I saw this book and it's beautiful pictures of roasts got me thinking about what else we'd been missing out on because of my lack of roasting skills.
A lot it turns out. Roast Pork with brown Ale and Prunes, Roast Pork with Bacon and Comte Cheese, Chicken with Anchovies, Fillet of Wild Boar with Bilberries (don't know where I'd find boar, wild or not and bilberries could be subbed for something else I'm sure, cranberries?) .
Best of all, it has some fantastic recipes for fish, I wasn't expecting that, just the word ROAST conjures up a picture of a huge hunk of meat, usually of the cow persuasion. Anyways, I'm a novice when it comes to cooking fish. I grew up on fishsticks and canned clam chowder. The first time I ate fresh lobster, I was twenty years old.
For some reason I find cooking fish oddly intimidating. My first foray was with salmon, a simple salmon with lemon and butter, it turned out great and I (wrongly) thought, 'Ha, this is easy peasy' and bought a pound of shrimp next and proceeded to fry them into rubbery chewy lumps. I've been haunted by this failure ever since.
But the pictures of fish in this book made me want to eat the pages. Roast Monkfish with Cockles, Roast Salmon with Fresh Herbs (or what to do with those giant whole salmons you see on sale at the store), Roast Sea Bass with Fennel, I could go on, but I haven't eaten yet and have started to feel grungry (grumpy+hungry).
The book is divided into seven sections, one for each day of the week, Monday is Beef, Tuesday is Veal, Wednesday is Chicken and Game, Thursday is Pork, Friday is fish, Saturday is Lamb and Sunday is Game (mostly venison and boar).
I have two complaints about the book and it is a familiar one, no substitutions are given. Chefs are accustomed to having serrano ham and pastis (not sure what pastis is) readily available, but when they write a book for home cooks, they should discuss a few likely substitutes.
Second, the book has a lot of exotic meats, sea breem, cockles, rack of pork, guinea fowl, pigeon and venison. I like the look of these exotic cuts but my local butcher doesn't carry them and so almost 1/5 of the book is full of recipes I could not make for lack of the main ingredient, very sad.
But, other than these two problems, I think this is an excellent cookbook, I'm going to try out the pork with prunes recipe for Christmas dinner (I'll post pics on my blog, booksmakemehungry).
March 4, 2012
This book is full of wonderful ideas and recipes on how to jazz up your roast dinner. There are loads of pictures showing techniques and end results and includes meat such as beef, pork, veal,venison, chicken, pigeon and even has recipes for fish. There is also little titbits of information on cheeses, spices, herbs and sauces.
At the end of the book there is what it calls 'The Little Bonuses' which are various different meals including meatballs, lasagne, chicken caesar salad and Thai chicken soup to name a few. There is also a section which provides loads of different ways to cook and serve vegetables to accompany the roasts.
This is a great addition to any kitchen!
ARC kindly provided by publisher via Netgalley
At the end of the book there is what it calls 'The Little Bonuses' which are various different meals including meatballs, lasagne, chicken caesar salad and Thai chicken soup to name a few. There is also a section which provides loads of different ways to cook and serve vegetables to accompany the roasts.
This is a great addition to any kitchen!
ARC kindly provided by publisher via Netgalley
December 3, 2021
A solid cookbook with a few flaws.
Looking at the negatives first, a few of the featured items may be difficult and/or challenging for the "average cook" to get - I know it's almost impossible for me to get veal in my local area, and lamb is usually limited to whatever comes available prepackaged.
The second negative is that this book may be a little too advanced for the average user. Boning out a joint is by no means impossible, but it's not something the average weeknight meal-preparer is likely to be comfortable with.
The recipes are generally pretty simple and straightforward (apart from those that require more advanced techniques like I mentioned...), with some pretty classic/proven flavor combinations. There is a good number of pictures, and they're well-done and relevant.
If you're an experienced amateur home chef, or willing to put in some work, this is a solid collection of recipes, and one where most of the meals will produce days of leftovers, so I think this is a good option for people willing to put in a little extra effort on the weekends.
Looking at the negatives first, a few of the featured items may be difficult and/or challenging for the "average cook" to get - I know it's almost impossible for me to get veal in my local area, and lamb is usually limited to whatever comes available prepackaged.
The second negative is that this book may be a little too advanced for the average user. Boning out a joint is by no means impossible, but it's not something the average weeknight meal-preparer is likely to be comfortable with.
The recipes are generally pretty simple and straightforward (apart from those that require more advanced techniques like I mentioned...), with some pretty classic/proven flavor combinations. There is a good number of pictures, and they're well-done and relevant.
If you're an experienced amateur home chef, or willing to put in some work, this is a solid collection of recipes, and one where most of the meals will produce days of leftovers, so I think this is a good option for people willing to put in a little extra effort on the weekends.
October 1, 2011
Rotis- Roasts for Every Day of the Week by Stephane Reynaud
All the recipes include a photos, whether on how to tie your roast or chicken or how to cut it. There is a photo of the prepared meat in the pan with each recipe.
We then go to the start of the week. Monday is for roast beef. A short paragraph on what to look for when buying it and than how to cook it to your liking. Well illustrated. Several recipes and sauces to go with it is well such as Bearnaise sauce and Shallot butter. Photos of the prepared meat, how many it will serve, preparation & cooking time. Try Grandma's, Poached, or maybe you prefer your beef with onions or mushrooms. Enough different ways for plenty of future Mondays!
Tuesday is roast veal day. You can make it plain and simple, with an Indian accent or with caramel. Fix it with lemon, olives or stewed tomatoes. Perhaps you want to try some fennel or spring vegetables. Choose if you want your veal as a rolled, rack or rump roast.
With your tummy full from your Tuesday veal you can consider how to make your roast chicken or roast game on Wednesday. Plain and simple or perhaps stuffed with Boursin, Tomatoes, Tarragon or Goat's cheese, plus more ideas how to spice up your bird while stuffing it. Chicken thighs with fruit and nut stuffing, roast pigeons, duck magrets, roast turkey or guinea fowl with cabbage and ideas for serving duckling. Then we go into the game recipes such as rolled roast rabbit with kidneys or Lyonnaise style.
Wednesday is over so it's time to decide what recipe for Thursday. Roast pork is on the menu you only need decide if you'll fix it plain and simple or a rack of pork in salt crust. Somethings you may want on hand for your pork is asparagus and smoky bacon, figs or peaches and maybe some potatoes and chanterelle mushrooms. For beer lovers you can have your pork loin cooked with brown ale or for the tea lovers some earl grey with your pork shoulder. Recipes with garlic, Comte cheese, maybe ginger or endive and orange. Many different recipes and different cuts of pork.
Friday could only bring us to roast fish. Let's go “sea” what's on the menu. Roast Salmon with fresh herbs, tarragon mustard or prawns for starters. We move onto several recipes for roasted monk-fish and than sea bass with fennel or sea bream with anchoiade. Roast Cod with sage or roasted tuna with Serrano ham and basil or maybe with sesames. We can stuff our roast fish with dill or fresh herbs, or maybe a special fish stuffing or aniseed.
Here comes Saturday and roast lamb is on the menu today. Leg of lamb plain and simple or roasted for 7 hours. Roast a rack of lamb with pistachios, sun dried tomato crust or maybe with honey and mint. Maybe your in the mood for roasted lamb loin with pesto today. Or you could stuff a lamb shoulder with sausage meat, zucchini, fresh herbs or pesto or be unique by roasting it in a “bed of straw.” Lamb shanks with cannelloni beans and again there is a photo of each dish!
Sunday lunch has arrived roast game is on the menu. Your first recipe choices are roast venison. Sweet & sour roasted fillet or with golden raisins. Or you can try roast leg of venison with pepper sauce. Next is roast boar with bilberries – one look at this photo and you'll be goggling the closest place to get a boar and bilberries for sure, no worries though if you don't find the bilberries you can use the next recipe with black pepper instead.
Surprise that was only Sunday lunch! The next chapter is for Sunday evening, now is your chance to use those leftovers, if there were any. Meatballs with tomato or Thai-style beef croquettes, stuffed tomatoes or peppers. Lasagne, Cannelloni, french shepherd's pie or maybe some moussaka. Different chicken dishes such as Thai chicken soup or a Caesar salad with chicken for starters.
Here are some vegetables and side dishes to add with your roasted meals. Peas, zucchini or spring vegetable medley, potato dishes or stews, lentils or mushrooms and more. Enjoy!
**Received through NetGalley for review.
All the recipes include a photos, whether on how to tie your roast or chicken or how to cut it. There is a photo of the prepared meat in the pan with each recipe.
We then go to the start of the week. Monday is for roast beef. A short paragraph on what to look for when buying it and than how to cook it to your liking. Well illustrated. Several recipes and sauces to go with it is well such as Bearnaise sauce and Shallot butter. Photos of the prepared meat, how many it will serve, preparation & cooking time. Try Grandma's, Poached, or maybe you prefer your beef with onions or mushrooms. Enough different ways for plenty of future Mondays!
Tuesday is roast veal day. You can make it plain and simple, with an Indian accent or with caramel. Fix it with lemon, olives or stewed tomatoes. Perhaps you want to try some fennel or spring vegetables. Choose if you want your veal as a rolled, rack or rump roast.
With your tummy full from your Tuesday veal you can consider how to make your roast chicken or roast game on Wednesday. Plain and simple or perhaps stuffed with Boursin, Tomatoes, Tarragon or Goat's cheese, plus more ideas how to spice up your bird while stuffing it. Chicken thighs with fruit and nut stuffing, roast pigeons, duck magrets, roast turkey or guinea fowl with cabbage and ideas for serving duckling. Then we go into the game recipes such as rolled roast rabbit with kidneys or Lyonnaise style.
Wednesday is over so it's time to decide what recipe for Thursday. Roast pork is on the menu you only need decide if you'll fix it plain and simple or a rack of pork in salt crust. Somethings you may want on hand for your pork is asparagus and smoky bacon, figs or peaches and maybe some potatoes and chanterelle mushrooms. For beer lovers you can have your pork loin cooked with brown ale or for the tea lovers some earl grey with your pork shoulder. Recipes with garlic, Comte cheese, maybe ginger or endive and orange. Many different recipes and different cuts of pork.
Friday could only bring us to roast fish. Let's go “sea” what's on the menu. Roast Salmon with fresh herbs, tarragon mustard or prawns for starters. We move onto several recipes for roasted monk-fish and than sea bass with fennel or sea bream with anchoiade. Roast Cod with sage or roasted tuna with Serrano ham and basil or maybe with sesames. We can stuff our roast fish with dill or fresh herbs, or maybe a special fish stuffing or aniseed.
Here comes Saturday and roast lamb is on the menu today. Leg of lamb plain and simple or roasted for 7 hours. Roast a rack of lamb with pistachios, sun dried tomato crust or maybe with honey and mint. Maybe your in the mood for roasted lamb loin with pesto today. Or you could stuff a lamb shoulder with sausage meat, zucchini, fresh herbs or pesto or be unique by roasting it in a “bed of straw.” Lamb shanks with cannelloni beans and again there is a photo of each dish!
Sunday lunch has arrived roast game is on the menu. Your first recipe choices are roast venison. Sweet & sour roasted fillet or with golden raisins. Or you can try roast leg of venison with pepper sauce. Next is roast boar with bilberries – one look at this photo and you'll be goggling the closest place to get a boar and bilberries for sure, no worries though if you don't find the bilberries you can use the next recipe with black pepper instead.
Surprise that was only Sunday lunch! The next chapter is for Sunday evening, now is your chance to use those leftovers, if there were any. Meatballs with tomato or Thai-style beef croquettes, stuffed tomatoes or peppers. Lasagne, Cannelloni, french shepherd's pie or maybe some moussaka. Different chicken dishes such as Thai chicken soup or a Caesar salad with chicken for starters.
Here are some vegetables and side dishes to add with your roasted meals. Peas, zucchini or spring vegetable medley, potato dishes or stews, lentils or mushrooms and more. Enjoy!
**Received through NetGalley for review.
January 18, 2016
Can I eat it all? A meat lover's dream come true. Roasted meat in all of its glory with a range of sauces, preparations, and sides. I did not see one thing in this book I would not eat and yet, I was occasionally intrigued to read about Borscht-style roast or even St. Marcellin sauce. Every single recipe was detailed, clear and provided appropriate tying instructions at the beginning. I can't wait to eat my way through this cookbook. Invite friends over and open a magnum of wine. Did I mention the book and layout are also beautiful?
July 5, 2012
My daughter recommended this and it is an amazing book. I think I learned quite a few new ways to do a roast. My only hesitation in recommending this book is that I don't eat all the types of meat they cover. I'll bet, though, you can apply the techniques to similar kinds of meat.
September 16, 2013
Some great recipes and very cute drawings.
I have the French version.
I have the French version.
Displaying 1 - 7 of 7 reviews