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Informationen zum Autor 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. Klappentext A better class of roast is put at the reader's disposal with these recipes for meat, fish and veggie alternatives. Zusammenfassung Revolutionise your roasts with this sumptuous selection of contemporary roast dinner recipes, with ideas for meat, fish and inspired veggie centrepieces 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 Smoky 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!
