Name: Flavours of England: Roasts (en Inglés)
Price: 52.63 PEN
Availability: InStock
Author: Davies, Gilli ; Jones, Huw
ISBN: 9781912654741

portada Flavours of England: Roasts (en Inglés)

Formato

Libro Físico

Autor

Gilli Davies

Editorial

Graffeg

Año

2019

Idioma

Inglés

N° páginas

Encuadernación

Tapa Dura

Dimensiones

15.2 x 15.2 x 1.0 cm

Peso

0.16 kg.

ISBN13

9781912654741

Categorías

Reino unido
Cocinas nacional y regional

Flavours of England: Roasts (en Inglés)

Gilli Davies (Autor) · Graffeg · Tapa Dura

Libro Físico

S/ 52,63

S/ 105,26

Ahorras: S/ 52,63

50% descuento

Envío normal

Origen: Reino Unido (Costos de importación incluídos en el precio)

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Reseña del libro "Flavours of England: Roasts (en Inglés)"

The Sunday roast has to be the pinnacle of eating in England - from the first delicious aromas wafting out of the kitchen to sitting down to a plateful of crisp flavourful meat and all the trimmings. Well - this is surely heaven! Roast rib of beef with Yorkshire puddings may be most iconic but the English can also boast wonderful roasts of lamb, pork and all sorts of fowl. Travelling around England, the various breeds of livestock bring diverse flavours such as the famous Norfolk Bronze turkeys much favoured for Christmas, or roast leg of Herdwick Lamb, an upland breed that has its own specific flavour. As for pork, this varies with breed and cut. Try roast belly pork from Somerset cooked in local cider with caramelised apples, or melting Tamworth pork with brandy and cream. This collection of recipes showcases the finest ingredients and techniques to help you create a sensational and diverse range of traditional roasts. Recipes included: Roast Rib of English Beef with Yorkshire Puddings; Rack of Romney Salt Marsh Lamb with Herb Crust; Roast Goose with Wild Berries from the New Forest; Roast Belly Pork with Sage, Somerset Cider and Caramelized Apples; Roast Norfolk Bronze Christmas Turkey with all the Trimmings; Tamworth Pork with Brandy and Cream; Spiced Aylesbury Duck; York Ham with Pease Pudding; Roast Leg of Herdwick Lamb with Mint Sauce; Slow Roast Northumbrian Beef with Wild Mushroom Sauce; Roast Pheasant from the Peak District.