Picks and Pans Review: Roasting

updated 11/27/1995 AT 01:00 AM EST

originally published 11/27/1995 AT 01:00 AM EST

by Barbara Kafka

Roast, and you'll be doing yourself a flavor is Kafka's message. But that doesn't mean just the usual suspects—lamb, beef and chicken. Kafka comes up with a hot-oven metamorphosis for roast acorn squash, carrots and turnips as well as for peaches with ginger syrup. There's a helpful chapter on the virtues of oven-browning meats for soups or stews—less fat and less spattering than stove-top browning—and plenty of inventive hints about leftovers. (Morrow, $25)

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