Author(s): Clarissa Dickson Wright

Cooking

Now illustrated with photos by the award-winning Gus Filgate, the revised Sunday Roast's easy-to-follow recipes for sauces and accompaniments as well as main courses--including Stuffed Roast Chicken and Beef Wellington--range from the simple classic to the exotic. Readers will welcome advice on choosing meat, maximizing flavour and carving for taste.