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Good Old-Fashioned Roasts [Hardcover]

Laura Mason
5.0 out of 5 stars  See all reviews (1 customer review)
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Book Description

2 Nov 2009
A warm, welcome addition to the popular "Good Old-Fashioned" series, this time giving you 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. 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.

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Product details

  • Hardcover: 192 pages
  • Publisher: National Trust; First Edition edition (2 Nov 2009)
  • Language: English
  • ISBN-10: 1905400721
  • ISBN-13: 978-1905400720
  • Product Dimensions: 2 x 19.7 x 25 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 601,797 in Books (See Top 100 in Books)

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About the Author

Laura Mason was raised on a farm in Upper Wharfedale, Yorkshire. A highly respected food historian, her books include "Traditional Foods of Britain: An Inventory", "Sugar-Plums and Sherbet: The Prehistory of Sweets", and "Food and the Rites of Passage" (all published by Prospect Books). She is also a British co-ordinator of the Slow Food movement.

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Most Helpful Customer Reviews
5.0 out of 5 stars Excellent book for any meat loving chef 23 Dec 2012
Format:Hardcover|Verified Purchase
Flicking throuhg this book (as I first saw it and noted the title some months ago) it was even better than I remembered. Top condition and contained all sorts of meat joints including venison and goose. I love the fact there is a section after each meat showing some recipes for the leftovers, perfect xmas present. And arrived within two days in time for xmas considering I ordered it so late, wow!
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