Good old-fashioned roasts

by Laura Mason | 01 January 2010
From a Sunday beef roast with Yorkshire pudding and rack of lamb with herb crust to stuffed roast goose, pheasant, and veal, here are the best traditional British recipes for roasted dishes. Leading chef Laura Mason explains 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, she 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. She also covers the use of marinating, barding, larding, basting, and dredging. The recipes would not be complete without a range of potato and vegetable dishes-ideal accompaniments, from the best roast potatoes and mash to gratins. But the best part of any roast is often the leftover meat that can be used for leftover meals-in Shepherd pies, rostis, soups, stews, and much more.
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From a Sunday beef roast with Yorkshire pudding and rack of lamb with herb crust to stuffed roast goose, pheasant, and veal, here are the best traditional British recipes for roasted dishes. Leading chef Laura Mason explains 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, she 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. She also covers the use of marinating, barding, larding, basting, and dredging. The recipes would not be complete without a range of potato and vegetable dishes-ideal accompaniments, from the best roast potatoes and mash to gratins. But the best part of any roast is often the leftover meat that can be used for leftover meals-in Shepherd pies, rostis, soups, stews, and much more.
Currently out of stock
Delivery 2-5 Days
20 Reward Points

Any purchases for more than €10 are eligible for free delivery anywhere in the UK or Ireland!

€6.99 RRP €16.99
Currently out of stock
Delivery 2-5 Days
20 Reward Points

Any purchases for more than €10 are eligible for free delivery anywhere in the UK or Ireland!

Product Description

From a Sunday beef roast with Yorkshire pudding and rack of lamb with herb crust to stuffed roast goose, pheasant, and veal, here are the best traditional British recipes for roasted dishes. Leading chef Laura Mason explains 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, she 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. She also covers the use of marinating, barding, larding, basting, and dredging. The recipes would not be complete without a range of potato and vegetable dishes-ideal accompaniments, from the best roast potatoes and mash to gratins. But the best part of any roast is often the leftover meat that can be used for leftover meals-in Shepherd pies, rostis, soups, stews, and much more.

Product Details

Good old-fashioned roasts

ISBN9781905400720

Format

Publisher (01 January. 2010)

No. of Pages124

Weight786

Language English (United States)

Dimensions 246 x 189 x 27