Barbara Kafka minces herbs, not words. She opens her remarkable book with a
straightforward credo. I believe,
she writes, in hot ovens, short roasting times, and rare meat. With passion
and wit,
Kafka confronts many of the sacred cows of home cooking custom -- not to mention
chickens, pheasant,
swordfish and summer squash -- and roasts them all at a blazing 500 degrees.
Kafka can take the heat. As she has in
her previous award-winning cookbooks-- and in her popular commentary in Vogue,
Gourmet, and now on the national
Television Food Network--Kafka proposes a bold new change in American cooking
habits. In Roasting, she
introduces a fundamentally different way to use conventional ovens, detailed in
precise techniques and more
than 230 meticulously tested recipes. Her high-temperature roasting method
produces delicious results --
for vegetables and fruits, as well as poultry, fish and meats -- often in half
the usual time.