Roasting /
recipes and text, Barbara Grunes ; general editor, Chuck Williams ; photographs, Noel Barnhurst.
- 119 pages : colour illustrations ; 24 cm.
- Williams-Sonoma .
- Williams-Sonoma collection (New York, N.Y.). .
"From a succulent roast chicken or juicy rack of lamb to autumn vegetables roasted until sweetly tender, the time-honored technique of cooking food in the steady heat of the oven brings out the best in meat, poultry, and fish as well as fruits and vegetables."--Publisher description.