- Publisher: National Trust
- Year: 2009
- Format: Hardback
- Pages: 160pp
- Illustrated: Yes
- Dimensions: 251x197mm
- Condition: New
- Weight: 0.8kg
- ISBN: 9781905400720
- Product code: 512046
Good Old-Fashioned Roasts
New Hardback Illustrated
Postscript summary
This guide to roasting explains the equipment needed, where to source the best quality meat, what joints to buy, and how to prepare, cook and carve them. Among the many recipes are Roast Beef and Yorkshire Pudding, Rack of Lamb, Loin of Pork and Duck with Orange Sauce. It also advises on gravies, sauces and vegetables, and how to cook with leftovers.
Product information
Full publisher 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.
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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512046
Good Old-Fashioned Roasts
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/Non-Fiction/Categories/Food & Drink/Recipe Books
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This guide to roasting explains the equipment needed, where to source the best quality meat, what joints to buy, and how to prepare, cook and carve them. Among the many recipes are Roast Beef and Yorkshire Pudding, Rack of Lamb, Loin of Pork and Duck with Orange Sauce. It also advises on gravies, sauces and vegetables, and how to cook with leftovers.
Hardback
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0
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rrp_info:£16.99
productId:51010
bic_code:WB
WB
£16.99
Laura Mason
General
251x197mm
National Trust
No
Hardback
