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.

Read the review here.