Rating: 
Summary: Best Chicken I have ever made!
Review: A few days ago I made the absolute best roast chicken I have ever had. My family raved about it. The butter-lemon-garlic inside the bird made it great. I made two together since one chicken is never enough if you want leftovers. The bad side is after back breaking scrubbing - my almost new oven is still dirty. A new professional Viking and NO self cleaning! I loved the chicken but don't think I can go through this hard work every time. I still don't know what else to try to clean off what's left in there. She recommends lining the bottom of the oven with foil but the Viking info I have says NOT to do that. Has anyone else lined the bottom of their oven with foil and not had problems with heat distribution? I also made the New York Strip Roast and that too was out of this world.
Rating:
Summary: The best cookbook ever
Review: All the complaints are bubkus. Yes, you get smoke - I recommend opening a window and turning on a fan. Yes, the pan gets caked with stuff, but deglazing gets it clean (or use a non-stick pan and clean-up will take two minutes). Everything I have made has been fantasic, guests have told me that I have "mastered cooking meat". After trying five different ways of cooking turkey, roasting is the only way I'll go now. My originally suspicious mother-in-law is asking for it for Mother's Day.
Rating: 
Summary: Impractical for anyone who doesn't cook outdoors - smoke!
Review: Barbara Kafka's brave attempt to simplify cooking fails for the most part because of the smoke and debri produced by her recipes. A magnificent failure.
Rating: 
Summary: A good book, if used with caution!
Review: Basically, a very well written cookbook that suffers only from reality. High heat cooking may present no problems in well cleaned ovens, but try anything in a dirty oven and you're bound to be ripping the smoke detector from the wall. Enjoy, but use with caution.
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Summary: simply d-e-l-i-c-i-o-u-s!!!
Review: Every time I have people over to eat turkey, it never fails, they all rave and say they never ate such tender and juicy turkey. And the roasted leg of lamb... hummmmmm, just divine. The only thing about it is that you have to start with a clean oven and you end up with a very dirty one. But it's all worth the trouble.
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Summary: great roasting coaching
Review: hey...clean your oven and roast away.... I have had great results with everything kafka recommends.....a great book, and you should probably try it out with your oven; on your family, before you try it on your friends.
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Summary: Invaluable helper in the kitchen
Review: I am a self-taught cook and have learned mostly from reading cookbooks and being a quick study of my mistakes. Until I first checked this out of the library, I was never truly comfortable roasting meat. I loved this book so much that I renewed it until the library wouldn't let me renew it any longer. So I bought one on Amazon marketplace and 2 years later I still find it invaluable. Who knew you could have a perfectly, golden roasted chicken in less than an hour? And the recipe for Roast Duck--wow is that great! I'd roasted duck only once before and the amount of fat was so overwhelming I never tried it again until I got this book. We're happy duck eaters now! I love the recipes and ideas for how to handle leftover roasts.
Once I became comfortable with her high heat method of roasting, I've been able to transfer those skills to my gas grill and roast food, previously roasting was never done in the summer. Please note, the book does NOT have grilling instructions, but if you are comfortable cooking on a grill; if your grill has a thermometer so you know it's temperature; and you have common sense, you will be able to figure it out.
I've learned so much and really increased my skills and knowledge base. I recommend it to everyone!
Rating: 
Summary: Good way to ruin your pans.
Review: I found this book on a friend's shelf, and picked it up to look for a simple recipe I could try, to find out if the book was worth buying. I was puzzled by references in each recipe to "save the juices for deglazing the pan". Deglazing? Well. I looked up to the front of the book, and found that, by "deglazing", she meant "softening up the fat and juice burnt onto the pan to the point where you might be able to scrape it off". So, basically, her simple cooking technique means you move your time investment from cooking time to cleaning time. Not a win in my book: cooking is fun; cleaning is dull. :-)
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Summary: The Leg of Lamb!
Review: I glanced through this cookbook in the bookstore to see what the recipe was for roasting a leg of lamb. I followed the directions and prepared the lamb per the instructions. It was FANTASTIC and reminiscent of my Greek Grandmother's fabulous roasts! Needless to say, this cookbook passed my test and I bought it based on this one very well written recipe!
Rating:
Summary: A great general resource
Review: I have had nothing but success with every recipe I've tried from Roasting. Moist roasted chicken, a wonderful Thanksgiving turkey (18 lb roasted to perfection in just over 2 hours), a marvelous leg of lamb, and a great assortment of lovely roasted vegetables. This is my single true souce for roasting information. However, this is not a cookbook for folks who want to put something in the oven and forget about it. Roasting at high temperature requires you to pay attention to the temperature of your oven and the time elapsed more carefully. I have yet to actually burn anything, as long as I follow the directions closely.
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