Product Description

From Stéphane Reynaud, the bestselling French author of Ripailles, comes this book about roasts. Pot-roasted or oven-roasted, Rôtis turns up the heat on cooking a butcher shop window's worth of meat. There's a roast for every day - Monday's beef, Wednesday's poultry, Friday's, you guessed it, fish and Sunday, well, that's leftover night. Stéphane also includes a clever and diverse selection of vegetable dishes - perfect accompaniments to the main event. Written and illustrated in the same idiosyncratic French style you loved in Ripailles. Key points: more than 100 fabulous new roast recipes for meat, poultry fish and vegetables; from the bestselling French author Stéphane Reynaud; quirky French design

Product Details

• Amazon Sales Rank: #1277 in Books
• Published on: 2009-10-05
• Original language: English
• Binding: Hardcover
• 168 pages

Review
"An absolute stunner." --The Bookseller

About the Author
Stéphane Reynaud is chef at restaurant Villa9trois in Paris and he won the Grand Prix de la Gastronomie Française with his book Pork and Sons. His last book is the highly regarded Ripailles.

Customer Reviews

Rustic comfort food that is stylish, delicious and subtle too.
This book is another corker from Reynaud. What's that now? 4 in the last year and a half or something?

I love Reynaud's idiosyncratic cookbooks. The way he has organized all but one of them around a theme, so 'Pork', 'Terrines' and now 'Roasts'. I loved 'Terrine', the obsessiveness, the inventiveness of writing a book with such a vast array of dishes all centered around terrine-moulds. Those qualities are still present in 'Rotis', but it's a cookbook I'll find myself using much more often. I guess I'm more likely to shove something in a pan in the oven than in a terrine first, but that's my prejudice and I'll eat it.

I like the name of this book. It so much more captures the spirit than the English word 'Roasts' would have but I guess what a reader of this review is really wanting to know is, Are the recipes as good his other books?

I think the recipes are absolutely tremendous. They have the same rustic, honest charm, and they always (in my experience) work, and they always look and taste great. Reynaud's food is traditional, sure, but often stripped-back, uncomplicated, yet with a slight twist, a particular flavour-pairing that really works. He is a master of flattering meat and fish. The chapter on roasting fish is particularly interesting, exciting and tempting to me, with a couple of unusual tuna recipes and a delicious monkfish roast with cockles that I tried this evening to great success.

He resists repeating recipes, (I think... I haven't used a tooth-comb...) but there are thankfully a lot of overlaps in technique, style, humour etc. (I wouldn't have him any other way).

meat,fish,poultry,vegetables - all in the oven
i bought this book because i hoped it would assist me in purchasing the correct cuts of meat here in france because i'm used to british cuts and i kept buying stuff and cooking it in the wrong way (like roasting a pave of beef and it coming out soooooooooooo tough)
it has been helpful a little on that score i now know how to ask for a rack of lamb in the boucherie (tho i havent yet cos its so expensive)and i can always take the book in to the butcher and say 'i want one of them'
I have made the pork loin with ginger,lamb shanks with beans (with chopped anchovies!)and adapted the sea bass recipe for river caught perch...and they were all utterly delicious..just waiting to be given some sanglier so i can try out the wild boar recipes.
I also like the photos because they show you what the dish will look like when you cook it not after the photographer has played with the lighting, got all the angles right and ponced stuff up with fancy crockery and flowers (cookery porn i call it)
Recommended...............

Great Ideas for Different Roasts
I am always looking for ways to jazz up the Sunday Joint and this book offers a multitude of interesting and flavour packed ways to prepare beef, chicken, pork, lamb, fish and game. The book is well organised with a section at the back for side dishes and uses for leftovers.
My one gripe is that the suggested joints might be a little difficult to find for the supermarket shopper, however the recipes can be adapted by the more experienced cook.