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I haven’t had a chance to post it till now, but this story ran last Wednesday on NPR’s Kitchen Window.
It’s mostly about the strength hidden in the deceptive clarity of a beef stock, and only partly about my mania for pho.
Even though I had already included All About Roasting in the 2011 end-of-year roundups, I was excited to have the chance to test it more thoroughly for the Globe. Stevens’ previous work, All About Braising, was one of those sleeper hits that spoke to weekday cooks and foodies equally, with spot-on flavor combinations and impeccable technique.
All About Roasting‘s subject is one less ripe for schooling–we can all, pretty much, roast a chicken. But the section on vegetables (and perhaps the section on seafood) more than justify the cost of admission.