Sunday Roasts: A Year's Worth of Mouthwatering Roasts, from Old-Fashioned Pot Roasts to Glorious Turkeys, and Legs of Lamb

by Betty Rosbottom, Susie Cushner (Photographer)

Overview

Sunday Roasts contains 80 tantalizing recipes for slow-roasted meats, fowl, fish, and vegetables that compel a Sunday cook to enjoy good food and good living. With an earthy sensibility that celebrates quality ingredients, beloved author Betty Rosbottom pairs the special an herb rub, a tapenade, a twist of citrus with the primal: a substantial cut of meat. Roasts of all types and price ranges are represented, so cooks have everything they need to prepare for any occasion, from weeknight suppers to fancy holiday feasts. This timeless collection will become a kitchen staple.

Product Details

ISBN-13:	9781452110479
Publisher:	Chronicle Books LLC
Publication date:	10/21/2011
Sold by:	Barnes & Noble
Format:	eBook
Pages:	180
Sales rank:	9,666
File size:	4 MB

About the Author

Betty Rosbottom is a cooking teacher, author, and television host. She lives in Amherst, Massachusetts, and Paris, France.
Susie Cushner is an award-winning photographer based in Brooklyn, New York.

Editorial Reviews

Rosbottom (Sunday Soup) turns her attention to the classic roast in this terrific collection of meals for lazy weekends. Grouped by protein (beef, pork, poultry, seafood, lamb, veal) as well as sides and extras, Rosbottom walks cooks through the steps to create a perfect pot roast, crown roast of pork, and lamb shanks with a minimum of fuss or arcane ingredients. Realizing that an entire pork shoulder, leg of lamb, or three pound chuck roast is a commitment reserved for special occasions, Rosbottom offers plenty of recipes that aren't designed to feed an army. Mini Wellingtons, Veal Chops with a New Orleans Stuffing of andouille, spinach, spring onions, and hot sauce, and Chicken Breasts Stuffed with Figs, Prosciutto, and Gorgonzola will all scratch the comfort food itch without requiring a run to the basement for more table settings and chairs. Sides, like Honey-Glazed Carrots and Parsnips, as well as relishes, chutneys, and salsas, round out the dishes. Thoughtful additions, such as lists of recipes for holidays or roasts that need less than 30 minutes in the oven, as well as suggestions for leftovers for most recipes will help readers get the most out of the book. (Sept.)

Publishers Weekly