Fine Cooking magazine contributing editor and New England resident Molly Stevens rocked the cookbook world seven years ago with her first book, “All About Braising.’’ Books dedicated to technique (apart from grilling) are relatively few, and Stevens’s book was a novelty. But it was also punctiliously written, attractively packaged, and full of flavorful, one-pot recipes. Within a month it had earned one of the coveted spots on my kitchen shelves. Within a year it had taken home awards from both International Association of Cooking Professionals and James Beard. Stevens’s new volume, “All About Roasting: A New Approach to a Classic Art,’’ looks to capitalize on the same strengths as its predecessor: global flavors, in-depth essays, and eminently doable weeknight meals.