The fourth volume in the Williams-Sonoma Essentials series offers a complete look at cooking in the dry heat of an oven. Over 130 recipes, including meats, poultry, fish, shellfish, fruits, and vegetables, are supplemented by thorough discussions of roasting techniques and equipment. Each recipe is paired with a photograph of the finished dish and many feature additional images illuminating a confusing recipe element. The authors include Melanie Barnard, Rick Rodgers, and Bob & Coleen Simmons. Key Features: * Over 130 delicious recipes; beautiful full-color photographs for every recipe; how-to photographs illuminating challenging tasks * Intuitive recipe organization, from simple to complex * Reader alerts for advance prep time, oven temperature, and hard-to find ingredients