The new classics

By Louise Franc


Get more from your oven – and update your roasting techniques – with this classic and contemporary collection of delicious recipes.

Alongside the classic roasted meats – beef pot roast, lamb shanks, pork ribs and the most delicious roast turkey – you’ll also find more adventurous recipes including roasted duck with orange and cherries, slow-roasted rabbit, roasted quail with baked figs, and spiced poussin with herbed yogurt. With carving instructions, a section of roasted vegetarian mains, as well as baked desserts, this is the ultimate roasting book to add to your collection.


About the author

Louise Franc is a cook, food stylist and food writer based in Sydney, Australia.

Book details

Publication dateOctober 2017 (Australia/NZ · US · UK)
Dimensions255 mm  x  210 mm
Extent192 pages