Roast

A collection of classic and more innovative roasting recipes—from a simple roast turkey to roasted peaches with crème fraîche. 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 seventy 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 harissa 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. She is a regular contributor to newspapers and magazines and has previously authored Low & Slow—a book celebrating wintry comfort food—with Smith Street Books.