Molly Stevens’s cookbook All About Braising won the James Beard Award and was named one of the 10 Best Cookbooks of All Time by The Village Voice. Now she’s back with an equally commanding tome, All About Roasting (W.W. Norton, $35). This is the ideal winter cookbook, and roasting (which Stevens describes as “the aesthetic of seared surfaces, caramelized pan drippings, and crispy end bits”) might be the ultimate wintertime kitchen technique. Meats take center stage here (porchetta, goose, ribs) but seafood and veggies certainly get their due. Turn on the oven and discover what Stevens calls “that special something, that sizzle, that sear, that appeal that comes from roasting.”