Sunday Roast

Tells you what to look for when choosing your meat, poultry, game, or fish, how to cook particular joints to maximize their flavor, and how best to carve them so that the food is beautifully presented. In this no-nonsense introduction to roasting and carving perfection, the culinary flair of Clarissa Dickson Wright is allied to the carving skills of Johnny Scott. The recipes range from the familiar to the exotic (with hints on using leftovers on Monday), and there is also a chapter on traditional vegetables, sauces, and other accompaniments.