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Rotis by Stephane Reynaud


Rotis by Stephane Reynaud
Oct 04, 2011 | 168 Pages
  • Hardcover $29.95

    Oct 04, 2011 | 168 Pages

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“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

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

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