Sunday Roasts: A Year's Worth of Mouthwatering Roasts, from Old-Fashioned Pot Roasts to Glorious Turkeys and Legs of Lamb

Betty Rosbottom, Author
Betty Rosbottom. Chronicle, $24.95 trade paper (180p) ISBN 9780811879682
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Rosbottom (Sunday Soup) turns her attention to the classic roast in this terrific collection of meals for lazy weekends. Grouped by protein (beef, pork, poultry, seafood, lamb, veal) as well as sides and extras, Rosbottom walks cooks through the steps to create a perfect pot roast, crown roast of pork, and lamb shanks with a minimum of fuss or arcane ingredients. Realizing that an entire pork shoulder, leg of lamb, or three pound chuck roast is a commitment reserved for special occasions, Rosbottom offers plenty of recipes that aren't designed to feed an army. Mini Wellingtons, Veal Chops with a New Orleans Stuffing of andouille, spinach, spring onions, and hot sauce, and Chicken Breasts Stuffed with Figs, Prosciutto, and Gorgonzola will all scratch the comfort food itch without requiring a run to the basement for more table settings and chairs. Sides, like Honey-Glazed Carrots and Parsnips, as well as relishes, chutneys, and salsas, round out the dishes. Thoughtful additions, such as lists of recipes for holidays or roasts that need less than 30 minutes in the oven, as well as suggestions for leftovers for most recipes will help readers get the most out of the book. (Sept.)
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