Mastering the Art of Roasting: A Comprehensive Guide to Perfecting Meat, Chicken, and Vegetables

With over 175 foolproof recipes masking all the pieces from easy roast hen and pork loin to prime sirloin roast, rack of lamb, and lobster, this authoritative quantity gives a grasp class within the timeless artwork and science of roasting.

In "How to Roast Everything," America’s Test Kitchen expertly reveals the versatility of roasting, a technique for preparing meat, poultry, seafood, fruits, and vegetables. Roasting can unlock bold flavors and tenderness, making it both a verb and a noun that hasn't received its due attention in one comprehensive guide.

These kitchen-tested recipes answer common questions like why some recipes call for a roasting rack and others don't. You'll learn how to check the temperature of a bone-in roast and why roasting fresh fruit can enhance its flavor. From tying up a tenderloin to exploring a variety of taste variations and prep tips, this guide is full of insights. Whether you're a novice or seasoned cook, you'll find recipes like Crown Roast of Pork and Butterflied Turkey with Cranberry-Molasses Glaze. Discover weeknight-friendly options such as Pan-Roasted Chicken with Shallot-Thyme Sauce and Oven-Roasted Salmon Fillets with Tangerine and Ginger Relish. For one-pan meals, try Roasted Halibut with Purple Potatoes, Corn, and Andouille or Pepper-Crusted Pork Tenderloin Roast with Asparagus and Goat Cheese. With a range of dishes suitable for any meal, this collection is perfect for families looking for delicious, easy-to-make recipes.

From the Writer

Roast Your Approach to Huge Taste

Master the Art and Science of Roasting with our Exclusive Class. Learn to roast meat, such as tenderloin, chicken, and a variety of vegetables to perfection.

Roasted Carrots and Shallots with Lemon and Thyme

An in depth, photo-filled introduction walks you thru the hows and whys of this timeless cooking technique:

Key buying, prepping, carving, and serving info
Get rid of the guesswork: Monitor doneness with time and temperature
Ending touches: simple sauces and what to pair with them
Ten Important Roasts each prepare dinner ought to know tips on how to make