Roasts

by Laura Mason

The best traditional recipes for roasted dishes, from a Sunday beef roast to stuffed roast goose, plus recipes for side dishes and delicious leftovers. 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 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.

192 pages, Hardcover

Published September 5, 2019

Reviews

[alicesarchives · Rating 4 out of 5]

Flipping heck maybe I’m getting older but the more I learn about cooking roast dinners and how to do it all the more I love it. Honestly this was so informative I loved hearing about the history of all the classic dishes. Definitely going to make some of these soon! 👩‍🍳

Edit:
Literally as I put this book down I saw two lambs (Just born!) That’s got to be some sick timing after reading this book 😅

[Tim Murray · Rating 2 out of 5]

Really surprised at the basic stuff that is missing from this book. Nothing about trivets, either metal or vegetable. Actually, very little about vegetables at all really. Nothing about whether browning in a pan before roasting is better.
Just some fairly basic, general advice. I think there are better descriptions on most recipe websites to be honest.