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Roasts

Laura Mason

$29.99

Hardback

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National Trust
03 December 2019
Cookery, food & drink; Cooking with meat & game; Cooking with chicken & other poultry; Main courses
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 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, 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.
By:   Laura Mason
Imprint:   National Trust
Country of Publication:   United Kingdom
Dimensions:   Height: 246mm,  Width: 189mm,  Spine: 27mm
Weight:   960g
ISBN:   9781911358756
ISBN 10:   1911358758
Series:   National Trust Food
Pages:   192
Publication Date:   03 December 2019
Audience:   General/trade ,  ELT Advanced
Format:   Hardback
Publisher's Status:   Active

Laura Mason was raised on a farm in Upper Wharfedale, Yorkshire. A highly respected food historian, her books include Good Old-Fashioned Roasts, The National Trust Farmhouse Cookbook and The National Trust Complete Country Cookbook (all published by National Trust Books).

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