Good Old-Fashioned Roasts : And Tasty Leftovers

Good Old-Fashioned Roasts : And Tasty Leftovers

Description

A warm, welcome addition to the popular Good Old-Fashioned series, this time giving you the best traditional recipes for roasted dishes, from a Sunday beef roast with Yorkshire pudding and rack of lamb with herb crust to stuffed roast goose, pheasant and veal.

Leading chef Laura Mason gives you all the best techniques for sourcing, preparing and roasting all kinds of meat: beef, lamb, pork, chicken, turkey, duck, goose, and various game, including partridge, grouse and woodcock. To make the absolute most of this most prized food, the author explains the various cuts of meat (and what cuts work best with various recipes) and roasting times for a rare or well done piece of meat. Plus, of course, she covers the use of marinating, barding, larding, basting and dredging.

The recipes would not be complete without a range of potato and vegetable dishes that are ideal accompaniments. From the best roast potatoes and mash to gratins, gravies and sauces.

But the best part of any roast is often the leftover meat that makes the best ingredient for leftover meals. A joint of meat can stretch a very long way, from Shepherd pies, rostis, soups, stews, and much more; the life of a roast can be the source of more than one delicious meal.


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Details

Author(s)
Laura Mason
Format
Hardback | 192 pages
Dimensions
189 x 246 x 21mm | 789.25g
Publication date
01 Jan 2010
Publisher
PAVILION BOOKS
Imprint
National Trust Books
Publication City/Country
London, United Kingdom
Language
English
Illustrations note
30
ISBN10
1905400721
ISBN13
9781905400720
Bestsellers rank
933,810