Sunday Roast: The Complete Guide to Cooking and Carving

Clarissa Dickson Wright, Johnny Scott, Gus Filgate

ISBN 10: 1904920683 / ISBN 13: 9781904920687

Published by Kyle Cathie Limited, 2007

About this Item

Sunday Roast: The Complete Guide to Cooking and Carving This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. .

Seller Inventory # 7719-9781904920687

Bibliographic Details

• Title: Sunday Roast: The Complete Guide to Cooking and Carving
• Publisher: Kyle Cathie Limited
• Publication Date: 2007
• Language: English
• ISBN 10: 1904920683
• ISBN 13: 9781904920687
• Binding: Paperback
• Condition: Very Good

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 fish broadening your repertoire and inspiring you to try new creations, whilst 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 - or in fact any time you want to cook something special without too much hassle.

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.