To each day its roast is the motto of Rotis (Melville House Publishing, October 2011 for U.S edition) by Stephane Reynaud.
Illustrations including cover by TABAS from Marseille adds a light touch to this guide to roasting every which way.
Rotis opens with 2 guides on 'How to tie a roast beef' and 'How to tie a chicken'.
It closes with 'Et avec tout ca?' (With all that) a chapter on side dishes and garnishes with seasonal options.
Fall selection includes 'Pumpkin with Chestnuts', timely for Thanksgiving. 'Autumn Fruits and Vegetables' (Apples, Pears, Onions and Fennel) has a nice touch to it.
I hope to have a chance to catch up with the author soon and share our conversation with you.
Mercredi c'est Roti de Volaille (Wednesday, it's Roasted Bird), yet I chose Samedi ca rotit pour de l'Agneau (Saturday, lamb is roast) to give you a taste of Rotis.
Épaule en cocotte de foin, LAMB SHOULDER IN A BED OF STRAW
Ingredients:
1 boned lamb shoulder
7 oz (200 g) plain (all-purpose) flour
2 tablespoons olive oil
3 garlic cloves
3 French shallots
2–3 rosemary sprigs
3 bay leaves
10. fl oz (300 ml) cider
3. oz (100 g) butter
chemical-free straw
Directions:
Preheat the oven to 315°F (160°C).
Combine the flour with some water to make a smooth and pliable dough.
Heat the olive oil in a flameproof casserole dish. Add the lamb shoulder and brown on all sides over high
heat until it is well caramelized. Add the garlic cloves, shallots, rosemary and bay leaves. Deglaze with
the cider. Add the butter and mix in with the vegetables. Season with salt and pepper.
Surround the lamb with straw. Cover the dish and seal it with the dough so that it is airtight. Bake in the
oven for 1 hour 30 minutes.
Remove the roast from the oven and transfer the lamb to a serving plate. Strain the cooking juices
through a sieve and pour over the shoulder.
(*Reprinted with permission from Rôtis by Stéphane Reynaud, Melville House 2011…Photo by Frederic Lucano)