Dimensions
207 x 262 x 24mm
The Sunday roast is one of the great British traditions, but all too often people find they no longer know how to make the most of the meat they cook. This book tells you what to look for when choosing your meat, poultry, game or fish, how to cook particular joints to maximise their flavour, and how best to carve them so that the food is beautifully presented.
In this no-nonsense introduction to roasting and carving perfection, the culinary flair of Clarissa Dickson Wright is allied to the carving skills of Johnny Scott.
Clarissa, of 'Two Fat Ladies' acclaim, gives expert guidance on how to roast. The recipes range from the familiar to the exotic (with hints on using leftovers on Monday), and there is also a chapter on traditional vegetables, sauces and other accompaniments.
Johnny, Clarissa's television companion in countryside matters, is a master of the carving knife, a skill handed down from his father and his father before him. In entertaining words and clear step-by-step illustrations, he shows how to carve and serve: enlightening us on the anatomy of the particular joint, on the 'rules' and logic of the technique and on how to keep carving knives in perfect condition.
The maxim of successful carving is, according to his father, "If your knife is sharp, the meat properly cooked and you keep your head, you cannot go wrong".
Never again will either the cooking or the carving of the Sunday roast be a problem. With this book near to hand, in the kitchen or, discreetly, at one end of the sideboard, you will prepare and present the perfect meal, and in so doing impress family, friends and yourself.
