Sunday Roast: The Complete Guide To Cooking And Carving

by Clarissa Dickson Wright

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.

Genres: Cookbooks, Cooking, Reference

192 pages, Paperback

First published October 7, 2002

About the author

Clarissa Theresa Philomena Aileen Mary Josephine Agnes Elsie Trilby Louise Esmerelda Dickson Wright is an English celebrity chef and food historian who is best known as one half, along with Jennifer Paterson, of the Two Fat Ladies. Having trained as a lawyer, at the age of 21, Dickson Wright passed her exams and became the country's youngest barrister. She is also one of only two women in England to become a guild butcher.

Reviews

[Anne · Rating 4 out of 5]

As a keen cook and someone who has a considerably large number of cookery books I did at first wonder why I was buying a book on the roast. Of all things a roast isn't exactly hard to cook, but now every Sunday this book comes out. Whereas Johnny is there to lend tips on the carving side of things, I admit I skip over that bit, Clarissa in her no nonsense manner just aims for flavour. She succeeds in abundance. My roasts have been transformed from the normal Sunday Roast to an event for the taste buds with no extra effort.

[Anna Shpinyova · Rating 4 out of 5]

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