Roast Revolution

Contemporary recipes for revamped roast dinners

Roast Revolution

Revolutionize your roasts with this sumptuous selection of contemporary roast dinner recipes, with ideas for meat, fish, and inspired veggie centerpieces plus rib-sticking desserts and thirst-quenching cocktails.

Revolutionize your roasts with this sumptuous selection of contemporary roast dinner recipes, with ideas for meat, fish, and inspired veggie centerpieces plus rib-sticking desserts and thirst-quenching cocktails.

The eternally popular traditional roast is adored by many, they are comforting, delicious, and great for feeding a crowd. With essential tips on timings, the art of meat and heat, cuts of meat, and how to make vegetables the main event, this book will ensure you cook the perfect roast every time.

The classic versions have endless possibility for variation—try Smokey Rosemary Lamb Neck Fillet with herby grain bowl and charred tomato yogurt dressing or Whole Baked Cauliflower with Chimichurri sauce served with Broad Bean and Pistachio Farro.

Your Sunday roast will never be dull again!
  • Ryland Peters & Small | 
  • 160 pages | 
  • ISBN 9781788790277 | 
  • October 2018
List Price $19.95 (price may vary by retailer)
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Entertaining at home doesn’t have to mean hours in the kitchen. Put together a selection of delicious foods, arrange them stylishly on a platter or board and let guests graze at their own pace.

Entertaining at home doesn’t have to mean hours in the kitchen. Put together a selection of delicious foods, arrange them stylishly on a platter or board and let guests graze at their own pace.

This is relaxed food you can whip up after work or during a busy weekend. Kathy Kordalis...

About the Author

Kathy Kordalis

Raised by Greek parents in Sydney, Australia, Kathy Kordalis’ food style is light, relaxed and accessible, drawing inspiration from her Australian and Mediterranean heritage. A graduate of Leith’s School of Food and Wine, Kathy originally moved to London and entered the professional food world in a management role at the Divertimenti Cookery School. Now working as a freelance food stylist and writer, her clients include Tesco Online and Waitrose Food Magazine, as well as chef Bill Granger, for whom tests and develops recipes for his three Granger & Co restaurants in London. Kathy is currently completing a Masters degree in the Anthropology of Food at SOAS and leads popular Gastronomic Tours in central London for Context Travel.

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