by Molly Stevens
W.W. Norton, $35
All About Roasting: A New Approach to a Classic Art is master teacher Molly Stevens’s latest cookbook. Stevens serves up 150 recipes for roasts of all kinds—from beef, lamb, pork, and poultry to seafood and vegetables—and shares her secrets for juicy, well-seared, succulent meats, caramelized drippings, and intense flavors. Recipes range from the cozy and familiar (Sunday Supper Roast Chicken and Crispy Roasted Potatoes) to the more ambitious (Oven-Roasted Porchetta).