November 1, 2011
VIDEO: How to cook and talk to your friends at the same time
by Paul Oliver
Stéphane Reynaud talks about what makes a roast so special.
The legendary gourmand Jean Anthelme Brillat-Savarin once wrote that, “A cook may be taught, but a man who can roast, is born with the faculty.” Legendary gourmand or not, we beg to differ and have a book to support our claim. It is true that chef Stéphane Reynaud certainly embodies both sides of such an argument as much as anyone in the world and nowhere is that more evident than in his cookbook, Rôtis.
So if you’re tired of turkey every Thanksgiving or just looking for an easy yet memorable meal to prepare on the fly, then you need not look any further. The grandson of the village butcher, Reynaud hails from the Ardèche plateau in France and is the owner of the celebrated Villa 9 Trois restaurant in Montreuil, France. In Rôtis he has created a delightful tour of his favorite French roast recipes, all of them emphasizing how easy and quick roasting can be.
A limited quantity of signed copies of Rôtis is available at cover price ($29.95) right here on our website. The only thing left to figure out is when we’re coming over for dinner.
Paul Oliver is the marketing manager of Melville House. Previously he was co-owner of Wolfgang Books in Philadelphia.