Williams Sonoma Essentials of Roasting

Williams Sonoma Essentials of Roasting: Recipes and Techniques for Delicious Oven-Cooked Meals by Rick Rodgers, recipes by Melanie Barnard, Bob and Coleen Simmons, general editor Chuck Williams, photography by Noel Barnhurst (Oxmoor House, 2004). Tird printing large format hardcover with dust jacket in Very Good condition.

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Complemented by detailed discussions of roasting techniques and essential equipment, a complete guide to the art of cooking with an oven's dry heat furnishes more than 130 recipes, including a variety of meats, poultry, fish, shellfish, fruits, and vegetables. 20,000 first printing.