Sunday Roast: The Complete Guide to Cooking and Carving [Hardcover]

Clarissa Dickson Wright (Author), Johnny Scott (Author), Clarissa Dickson Wright (Author)

Book Description

Publication Date: March 2003

Sunday lunch, with a splendid joint of roast meat, fowl or fish, plenty of vegetables and crisp potatoes is something many people relish. But how to do it properly? Here, Clarissa Dickson Wright, of "Two Fat Ladies" acclaim, offers expert guidance on the traditional meal with both familiar and new recipes, together with useful tips. Johnny Scott, her companion in countryside matters, is a master of the carving knife. He shows, through clear step-by-step illustrations, just how to carve and serve joints of beef, lamb and pork and other meats and the birds and fish that may also grace the Sunday table.

Editorial Reviews

From Booklist

Traditional English cooking has few such staunch advocates as Clarissa Dickson Wright. The surviving half of television's "Two Fat Ladies" has teamed up with Johnny Scott to create Sunday Roast, a guide to carving meat. Wright and Scott show readers how to become masters of the carving knife and fork. But before attacking just about any cut of meat publicly, one first needs a suitably prepared roast on which to demonstrate one's skills. So Wright and Scott provide recipes to ensure the perfect cooking of a beef rib roast, adding complementary flavorings to the meats. Their carving diagrams show how to follow both the meat's grain and its bony anatomy to ensure perfectly presentable slices. (Many readers may wish the authors had gone into greater detail with the diagrams.) In addition to dissecting assorted beef roasts, Wright and Scott describe how to carve all manner of poultry, game, and even larger fish such as turbot. They offer as well a few recipes for vegetables and similar side dishes. A decidedly English guide, this volume may not appeal to all Americans because its photographs expose the English penchant for overcooking meat. The authors' unremitting and uncompromising use of British terminology also sounds obscure to the American ear, tracklements and gammon being but a few. A group of recipes for using leftovers offers sound advice on dealing with the ends and scraps left over from carving. Connoisseurs may be surprised to learn that Yorkshire Christmas pie, with its bird-in-bird layers (six, from pigeon to turkey), predates Paul Prudhomme's much-celebrated turducken. Mark Knoblauch
Copyright © American Library Association. All rights reserved

From the Publisher

The Sunday meal—a delectable piece of roast meat or fish accompanied by fresh vegetables and crisp roast potatoes—is one of the great dining traditions. But how to do it properly? Sunday Roast tells you what to look for when choosing your meat, poultry, game, or fish; how to roast it to maximize its flavor; and how best to carve it for beautiful presentation. Clarissa Dickson Wright, in typical no–nonsense style, offers expert guidance and recipes both new and familiar, including traditional vegetables, sauces, and other accompaniments. Johnny Scott, a master of the knife, takes you step by step through all techniques of carving and serving. With these two experts by your side, you can prepare and present the perfect meal.

Product Details

• Hardcover: 224 pages
• Publisher: Headline (March 2003)
• Language: English
• ISBN-10: 0755310128
• ISBN-13: 978-0755310128
• Product Dimensions: 10.3 x 8.1 x 0.9 inches
• Shipping Weight: 2.2 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #1,972,118 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

9 of 9 people found the following review helpful:

5.0 out of 5 stars Yum!, January 21, 2008

By 

V. T. James Burgess "Love Curries!" (British Virgin Islands) - See all my reviews
(REAL NAME)   

This review is from: Sunday Roast: The Complete Guide To Cooking And Carving (Paperback)

Terrific stuff, loved it, proper food!

Never mind all those lightweight slimming this and that books, this is the business.

A must have book if you want a thundering excellent lump of beef.

Thanks Claissa.

2 of 3 people found the following review helpful:

5.0 out of 5 stars everyone needs one!, January 12, 2009

By 

Julia Leith ""creative chef:" (gig harbor,wa) - See all my reviews

This review is from: Sunday Roast: The Complete Guide To Cooking And Carving (Paperback)

Used it for brown sugar meatloaf and it was great. easy to cook with, easy to clean. Temp consistent.

5.0 out of 5 stars You can never go wrong with Clarissa Dickson Wright, March 30, 2010

By 

C. Saccente "Mrs. Shapiro" (Altadena, CA United States) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Sunday Roast: The Complete Guide To Cooking And Carving (Paperback)

This is a great book, beautifully photographed, nice recipes for a perfect Sunday lunch. This is a tradition we all need to go back to. I love European cookbooks because they are such a pleasure to read, this one does not disappoint!