Sunday Roast: The Complete Guide to Cooking and Carving - Softcover

Johnny Scott,Clarissa Dickson Wright

Softcover

ISBN 10: 1856266729 ISBN 13: 9781856266727

Publisher: Kyle Cathie, 2006

Synopsis

Here, Clarissa Dickson Wright offers guidance on the traditional Sunday lunch with both familiar and new recipes. Johnny Scott, meanwhile, shows just how to carve and serve joints of beef, lamb and pork and of other meats and the birds and fish that may also grace the Sunday table

About this title

From the Publisher

The Sunday meal—a delectable piece of roast meat or fish accompanied by fresh vegetables and crisp roast potatoes—is one of the great dining traditions. But how to do it properly? Sunday Roast tells you what to look for when choosing your meat, poultry, game, or fish; how to roast it to maximize its flavor; and how best to carve it for beautiful presentation. Clarissa Dickson Wright, in typical no–nonsense style, offers expert guidance and recipes both new and familiar, including traditional vegetables, sauces, and other accompaniments. Johnny Scott, a master of the knife, takes you step by step through all techniques of carving and serving. With these two experts by your side, you can prepare and present the perfect meal.

From Booklist

Traditional English cooking has few such staunch advocates as Clarissa Dickson Wright. The surviving half of television's "Two Fat Ladies" has teamed up with Johnny Scott to create Sunday Roast, a guide to carving meat. Wright and Scott show readers how to become masters of the carving knife and fork. But before attacking just about any cut of meat publicly, one first needs a suitably prepared roast on which to demonstrate one's skills. So Wright and Scott provide recipes to ensure the perfect cooking of a beef rib roast, adding complementary flavorings to the meats. Their carving diagrams show how to follow both the meat's grain and its bony anatomy to ensure perfectly presentable slices. (Many readers may wish the authors had gone into greater detail with the diagrams.) In addition to dissecting assorted beef roasts, Wright and Scott describe how to carve all manner of poultry, game, and even larger fish such as turbot. They offer as well a few recipes for vegetables and similar side dishes. A decidedly English guide, this volume may not appeal to all Americans because its photographs expose the English penchant for overcooking meat. The authors' unremitting and uncompromising use of British terminology also sounds obscure to the American ear, tracklements and gammon being but a few. A group of recipes for using leftovers offers sound advice on dealing with the ends and scraps left over from carving. Connoisseurs may be surprised to learn that Yorkshire Christmas pie, with its bird-in-bird layers (six, from pigeon to turkey), predates Paul Prudhomme's much-celebrated turducken. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Edition details

• Publisher: Kyle Cathie
• Publication date: 2006
• Language: English
• ISBN 10: 1856266729
• ISBN 13: 9781856266727
• Binding: Paperback