Get more from your oven – and update your roasting techniques – with this classic and contemporary collection of delicious roasting recipes.
Chapters cover Meat, Poultry, Vegetables, Fish & Seafood, Sides and Desserts, and contain more than 70 classic and more contemporary recipes including Beef cheeks in red wine, Classic roast turkey with spicy cranberry sauce, Beef pot roast, Roasted lamb shanks with cannellini beans, Mustard-glazed roast leg of ham, Sticky roast pork ribs, Roasted ducks with cherries, Whole roasted harrisa cauliflower and Slow-roasted peaches with lime mascarpone.
With step-by-step carving instructions for beef, lamb, chicken, turkey, duck and pork, as well as popular game meats, Roast is the perfect way to update your roasting skills and expand your cooking repertoire.
Louise Franc is a French-born, Australian-based chef, food stylist and food writer based in Sydney, Australia. She is a regular contributor to newspapers and magazines and has previously authored Low & Slow—a book celebrating wintery comfort food—with Smith Street Books.
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