Sunday Roast : The Complete Guide to Cooking and Carving

Scott, Johnny, Wright, Clarissa Dickson

ISBN 10: 1856269574 / ISBN 13: 9781856269575

Published by Kyle Books, 2012

About this Item

Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Seller Inventory # GRP69401349

Bibliographic Details

• Title: Sunday Roast : The Complete Guide to Cooking and Carving
• Publisher: Kyle Books
• Publication Date: 2012
• Language: English
• ISBN 10: 1856269574
• ISBN 13: 9781856269575
• Binding: Soft cover
• Edition: new edition.
• Condition: Good
• Weight: 1.693 pounds

About this title

Synopsis

Sunday lunch is synonymous with relaxing and eating with friends and family and this book ensures that the cook has an enjoyable time too. Clarissa gives you classic and imaginative ways to cook all types of meat (and there?s a chapter on fish too), broadening your repertoire and inspiring you to try new creations. She also includes all-important sauces, ideas for accompanying vegetable dishes and an invaluable chapter on how to use up your leftovers. Johnny provides essential information on carving so that a beautiful roast isn?t turned into a hacked-up travesty. Basic Stuffed Roast Chicken, Beef Wellington and Pheasant with Figs are just a few of the tasty dishes that will have you cooking up a storm every Sunday.

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.