With the noble goal of "inviting courage and confidence in the kitchen, pleasures at the table, and a whole new repertoire of culinary delights," five-time James Beard Award winner Patricia Wells has created a friendly and revolutionary cooking bible for home chefs of all stripes. The concept is simple: Wells introduces a technique— from steaming, simmering, and baking to blanching, poaching, and infusing— explaining the science behind the process and offering invaluable tips. Then she presents several "master recipes" that utilize the technique to delicious effect! In the roasting chapter, for example, you'll find instructions for making roasted heirloom carrots and scallions with cumin-yogurt dressing, roasted French-style turkey, and roasted thyme-infused figs with roasted fig sorbet (among lots of other yummy dishes). If you're stuck in a rut with your recipe repertoire, prepare to expand your culinary horizons!