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.
Table of Contents
1. Monday Is Roast Beef
2. Tuesday Is Roast Veal
3. Wednesday Is Roast Chicken and Game
4. Thursday Is Roast Pork
5. Friday Is Roast Fish
6. Saturday Is Roast Lamb
7. Sunday Lunch Is Roast Game
8. Sunday Evening Is All The Rest
9. And With All This? Vegetables And Side Dishes
"The recipes ... remind you of just how simple, and basic, the art of roasting really is. And on a cold, rainy, windy day, there is little more comforting than the most basic instruction of all: 'Heat the oven.'"
—The Los Angeles Times
Praise for Stéphane Reynaud
“Offers recipes for every course and appetite... The son of a butcher, Reynaud grew up eating all manner of meat, innards and scraps, a kind of ratatouille of the flesh... well suited to adherents of the nose-to-tail, no-waste philosophy.”
—Christine Muhlke, The New York Times Magazine
"With Reynaud’s books, I always feel as if I can understand just where it is that French food comes from. The dishes tend toward hearty, approachable fare from the French countryside, but the recipes can guide a home cook to new comfort with a sometimes intimidating cuisine.”
—Don and Samantha Lindgren, owners of Rabelais in Portland, Maine, in Bon Appetit
“It might be presumptuous to say that anything could be a one-stop resource on rustic French cooking, but Reynaud’s door-stopper cookbook comes pretty close.”
“Always with excitement do I open a cookbook by Stéphane Reynaud.... This is the type of book to put next to your night table and read a few pages before going to sleep and to dream of marvelous feasts.”
—Colette Rossant, Super Chef