Roasting is an easy, endlessly adaptable cooking method that can be applied to a wealth of different raw ingredients. It can also be used for many different occasions-from a quick supper to an elaborate special-occasion roast. This book offers everything you need to know to roast successfully and more than 100 recipes-meats, poultry, seafood, vegetables, and fruits-to practice doing just that. The recipes are appropriate for any season and include ideas for holiday meals throughout the year: leg of lamb for Easter or Passover; savory stuffed turkey for Thanksgiving; standing rib roast or traditional roast goose for Christmas; or pan-roasted filet mignons for a New Year-s Eve fête. Special sections reveal the secrets to success for each ingredient type and offer step-by-step instructions for confusing tasks like carving a roast or breaking down a whole bird.