by Stephane Reynaud

Potroasted or oven-roasted, “Rotis” turns up the heat on cooking a butcher shop window’s worth of meat. There’s a roast for every day – Monday’s beef, Wednesday’s poultry, Friday’s, you guessed it, fish and Sunday, well, that’s leftover night. Stephane also includes a clever and diverse selection of vegetable dishes – perfect accompaniments to the main event. It is written and illustrated in the same idiosyncratic French style you loved in “Ripailles”.