Cookbook of the Month for December 2013: ALL ABOUT ROASTING: A NEW APPROACH TO A CLASSIC ART by Molly Stevens
Welcome to the December 2013 Cookbook of the Month. ALL ABOUT ROASTING by Molly Stevens has been selected to close out the COTM year.
To view the history of COTM and how it works, please visit this link:
To view the nomination thread, please click here: http://chowhound.chow.com/topics/9234...
To view the voting thread, please click here: http://chowhound.chow.com/topics/924335
Here is the announcement thread (which includes links to many online recipes): http://chowhound.chow.com/topics/925229
Please use this thread for general discussion of our December 2013 Cookbook of the Month. Feel free to discuss which recipes to choose, how you think the whole cookbook process is going, ingredient sources or any general comments about the book.
To post a review of any recipe, please select the appropriate thread below. If you are the first to report on a recipe, please reply to the original post. If a report already exists (please check before posting), please hit the reply box within the original report. This way all of the reports on the same dish will be together.
Here are the links to the reporting threads for:
Beef & Lamb; Pork http://chowhound.chow.com/topics/926261
Chicken & Poultry http://chowhound.chow.com/topics/926262
Fish & Shellfish http://chowhound.chow.com/topics/926263
Vegetables & Fruits http://chowhound.chow.com/topics/926264
Yes, very exciting. I'm tired of 2013 so I think I'm just going to start 2014 now. I think this book will be a great start to a new year! :)
Thanks BigSal. I'm looking forward to the reading reviews. There is a lot I can't cook in here (lots of meat, in other words) but also quite a few things that interest me. Will play along as much as time, social commitments and the book allow - and looking forward to it.
Well with the Christmas rush coming I haven't had time to get the book yet, but I am happy to see there are lots of recipes available online.
The book just came in yesterday. What a large volume this is! Hope to read through later today or tonight and begin marking some things to try.
It is not frigid here, but the kitchen is cool enough to consider using the oven at higher temps.