"Roasts" news and stories

The name Steaks, Chops, Roasts & Ribs just about says it all when it comes to this cookbook. It's a book from the editors of Cook's Illustrated and, true to form, it is a book that cuts right through any fluff and tells you what you want - and need - to know about cooking these cuts of meat. The detailed instructions will walk you through buying, prepping and cooking meat, even if it's your first time, and they will shed light on questions that plague even experienced cooks, such as how long and appropriate resting time is and which type of cut is the best for pan-searing. The recipes have been tested until they are virtually fool-proof, a standard that Cook's Illustrated's exhaustive recipe testing strives to guarantee. There are no show-stopping illustrations and, though some variety is given, you would do best to look into one of their other cookbooks to diversify your cooking; there is no question that this is a great primer on meats that will allow you to cook any cut with confidence.

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Lamb is a meat that most people don't like until they've had it prepared really well. It has a full, meaty taste that is more assertive than beef, but definitely more addictive. Unfortunately, it is more difficult to prepare than it looks and it seems that the first place that many people encounter good lamb is in Australia. This was true for Lex Culinaria, but fortunately for use, she brought home a great recipe to share. Both Australia and New Zealand have better lamb than you are likely to find anywhere, but her braised lamb roast is simple and turns out a meltingly tender, juicy piece of meat - even when you only have frozen lamb available to you at the market.

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