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    Cooking Books -> Meats

    Reasons to Roast : More Than 100 Simple and Intensely Flavorful Recipes

    Downard, Georgia Chan
    Righter, Evie

    Houghton Mifflin Co
    Published: September 1997
    ISBN: 1576300617

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    Book Description
    About the Author
    Georgia Chan Downard and Evie Righter began collaborating as editors at Gourmet magazine. Georgia Downard is culinary director of Television Food Network. She is author of The Big Broccoli Book and co-author of 365 Ways to Cook Soups and Stews. Evie Righter is a cookbook editor and former scriptwriter for Television Food Network. Her books include The Best of France, The Best of Italy and The Best of China (from Introduction).

    Excerpted from Reasons to Roast : More Than 100 Simple and Intensely Flavorful Recipes by Georgia Downard, Evie Righter and Dorothy Reinhardt. Copyright 1997. Reprinted by permission. All rights reserved
    Pork Sausages Roasted with Onions and Apples

    11/2 pounds sweet Italian sausages, lightly pricked with a fork
    2 cups sliced onions
    2 McIntosh apples, cored, halved and thickly sliced
    3 tablespoons unsalted butter, melted
    1 tablespoon minced fresh sage, or 1 teaspoon dried, crumbled
    Salt and freshly ground black pepper
    3 tablespoons minced fresh parsley

    1. Preheat the oven to 425 degrees F. Lightly oil a roasting pan.
    2. Place the sausages in a roasting pan and roast, turning occasionally, for... read more

    Book Description
    Flavor, ease, healthfulness-these are just a few of the reasons to roast. Whether it's turkey or beef for the holiday table, or fish, vegetables or even fruit for the fast everyday meals, the results are always succulent. Roasted meat gets a tasty, browned crust, while fish becomes incomparably moist, ready in just a few minutes. Vegetables take on fuller, more concentrated flavors. Fruits develop complex overtones. And the most you have to do is occasionally stir. Recipes include: --Asian Honey-Roasted Peanuts --Roasted Shrimp in Lemony Garlic Butter --Roasted Cornish Game Hens with Gingered Orange Glaze --Roasted Onion and Leek Soup --Roasted Asparagus with Parmesan --Prime Rib of Beef with Shiitake Mushroom Sauce --Roasted Potato Cakes --Roasted Butterflied Leg of Lamb with English Mint Sauce --Roasted Portobello Mushroom and Arugula Salad --Roasted Pineapple

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