Editing Roasting (section)

=== Sources ===
{{refbegin|2|indent=yes}}
* {{cite book
 | editor1-last = Albala
 | editor1-first = Ken
 | editor-link1 = Ken Albala
 | editor2-last = Tomasik
 | editor2-first = Timothy
 | title = The Most Excellent Book of Cookery, Livre fort excellent de cuysine
 | location = Totnes, Devon
 | publisher = [[Marion Boyars Publishers|Prospect Books]]
 | year = 2014
 | isbn = 978-1903018965
}}
* {{Cite book 
 | last=Arvind 
 | url=https://ebooks.inflibnet.ac.in/ftp1/chapter/roasting-and-smoking-of-foods/ 
 | title=Roasting and Smoking of Foods 
 | publisher=Roasting and Smoking of Foods 
 | edition=INFLIBNET Centre  
 | location=New Delhi  
 | language=English
}}
* {{cite book
 | last=Ashley 
 | first=Clifford W. 
 | title=The Ashley Book of Knots 
 | year= 1944 
 | publisher=Doubleday 
 | location=New York 
 |pages=36–38
}}
* {{ cite book
 | editor1-last = Brereton
 | editor1-first = Georgine E.
 | editor2-last = Ferrier
 | editor2-first = Janet M.
 | title = Le Menagier de Paris
 | location = Oxford
 | publisher = [[Oxford University Press|Clarendon Press]]
 | year = 1981
 | isbn = 0198157487
}}
* {{Cite web 
 | title=Cooking Meat? Check the New Recommended Temperatures 
 | ref = {{harvid|Cooking|2011}}
 | url=https://www.usda.gov/media/blog/2011/05/25/cooking-meat-check-new-recommended-temperatures 
 | access-date=11 February 2023 
 | website=www.usda.gov 
 | language=en
}}
* {{citation
 | title = Failure to Cook These Foods Properly May Cause Foodborne Illness
 | ref = {{harvid|Failure|2015}} 
 | publisher=Public Health Dept. of Kern County
 | url=http://kernpublichealth.com/wp-content/uploads/2015/08/Failure-to-Cook-These-Foods-Properly.pdf
 | date=12 August 2015
 | access-date=18 July 2016
}}
* {{cite book
 | last = Flandrin
 | first = Jean-Louis
 | author-link = Jean-Louis Flandrin
 | title = Arranging the Meal: A History of Table Service in France
 | trans-title = L’Ordre des mets
 | location = Berkeley
 | publisher = [[University of California Press]]
 | year = 2007
 | orig-year = 2001
 | translator-first = Julie E.
 | translator-last = Johnson
 | isbn = 978-0520238855
 }}
* {{cite web 
 | title=Hock Locks and Other Accoutrements 
 | ref = {{harvid|Hock|2009}}
 | url=https://www.govinfo.gov/content/pkg/GOVPUB-A110-PURL-gpo7094/pdf/GOVPUB-A110-PURL-gpo7094.pdf 
 | publisher=USDA FSIS 
 | access-date=30 April 2024 
 | date=October 2009
}}
* {{cite book
 | last1=Horowitz
 | first1=Roger
 | title=Putting Meat on the American Table: Taste, Technology, Transformation
 | date=2006
 | publisher=The Johns Hopkins University Press
 | pages=5–7
}}
* {{cite book
 | last1 = Hyman
 | first1 = Philip
 | last2 = Hyman
 | first2 = Mary
 | chapter = Les livres de cuisine et le commerce des recettes en France aux 15e et 16e siècles
 | title = Du manuscrit à la table
 | editor = Carole Lambert
 | location = Paris, Montréal
 | publisher = Champion-Slatkin—Les [[Presses de l'Université de Montréal]]
 | year = 1992
 | isbn = 978-2852037076
}}
* {{cite book
 | last = Jurafsky
 | first = Dan
 | author-link = Daniel Jurafsky
 | title = The Language of Food
 | location = New York and London
 | publisher = [[W.W. Norton & Company]]
 | year = 2014
 | isbn = 978-0393240832
 }}
* {{cite book
 | editor-last = Lang
 | editor-first = Jennifer Harvey
 | title = Larousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia
 | ref = {{harvid|Larousse|1988}}
 | location = New York
 | publisher = [[Crown Publishing Group|Crown Publishers, Inc.]]
 | year = 1988
 }}
* {{citation 
 | title = Recipe: Traybakes pack big flavor into one-pan meals 
 | ref = {{harvid|Traybakes|2022}}
 | url=https://www.independent.co.uk/news/britain-atlantic-dinner-roast-spoon-b2020411.html 
 | access-date=15 March 2022 
 | work=The Independent 
 | date=22 February 2022 
 | language=en
}}
* {{cite book
 | last = Scully
 | first = Terence
 | title = The Art of Cookery in the Middle Ages
 | location = Woodbridge
 | publisher = [[Boydell & Brewer|The Boydell Press]]
 | year = 1995
 | isbn = 0851156118
}}
* {{cite book
 | title = The Viandier of Taillevent
 | editor-last = Scully
 | editor-first = Terence
 | location = Ottawa
 | publisher = [[University of Ottawa Press]]
 | year =  1988
 | isbn = 978-0776601748
}}
* {{cite news 
 | last1=Siavetti 
 | first1=Stephanie 
 | title=Roast Chestnuts: A Perfect Winter Snack 
 | url=https://www.huffpost.com/entry/post_1335_b_788618 
 | access-date=3 July 2021 
 | work=HuffPost 
 | date=16 December 2017
}}
* {{cite journal
 |last = Tomasik
 |first = Timothy J.
 |title = Cuisine by the Cut of One's Trousers: Cookbook Marketing in Early Modern France
 |journal = Food and History
 |volume = 14
 |issue = 2–3
 |date = May 2016
 |pages = 223–247
 |doi = 10.1484/J.FOOD.5.115341
 |issn = 1780-3187
}}
{{refend}}