This title features best-ever recipes for roasting beef, pork, lamb and poultry. It is a tempting feast of 30 succulent classic and contemporary recipes to suit all tastes. It features dishes from around the world, such as Pork Roasted with Herbs, Spices & Rum; Chicken with Wild Mushrooms & Garlic; Roast Beef with Porcini & Roasted Sweet Peppers; and Roast Lamb with Apricot, Cinnamon and Cumin Stuffing. It offers inspiration for every occasion, from simple midweek roast chicken or ham to elaborate dinner party creations using leg of lamb or brisket of beef. It contains a useful guide to suitable types of poultry and cuts of meat for roasting, as well as roasting times. A roast is always special. In a hectic world it is sometimes the only time a family can eat together, and worldwide it is the highlight of high days and holidays from Thanksgiving turkey in the United States to Easter Sunday spit-roast lamb in Greece. Although roasting meat and poultry takes time, once a few basics have been mastered, it is one of the easiest ways of cooking meat and poultry.From classics such as Beef Wellington and Roast Loin of Pork with Apple Stuffing to more contemporary dishes like Roast Leg of Lamb with Pesto and Whisky Chicken with Onion Marmalade, there is sure to be a recipe to suit your appetite.

About the Author
Valerie Ferguson is a highly experienced food writer and editor, who ran a catering service and cooking school.


Book Information
ISBN 9780754830375
Author Ferguson Valerie
Format Hardback
Page Count 64
Imprint Lorenz Books
Publisher Anness Publishing