Pot-roasted 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, Tuesday's veal, Wednesday's poultry, Thursday's pork, Friday's - you guessed it - fish, Saturday's lamb and Sunday, well, that's leftover night. Stephane Reynaud also includes a clever and diverse selection of vegetable dishes - perfect accompaniments to the main event.

About the Author

Stephane Reynaud is chef at restaurant Villa9trois in Paris and he won the Grand Prix de la Gastronomie Francaise with his book Pork and Sons. His last book is the bestselling Ripailles.