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Combining the cooking flair of Two Fat Ladies’ Clarissa Dickson Wright and the knife–wielding skills of Johnny Scott, this recipe–laden book shows you how to perfectly roast and carve meat, poultry, game, and fish.

Sunday lunch is synonymous with relaxing and eating with friends and family and this book ensures that the cook has an enjoyable time too. Clarissa gives you classic and imaginative ways to cook all types of meat and fish broadening your repertoire and inspiring you to try new creations, whilst Johnny provides essential information on carving so that a beautiful roast isn't turned into a hacked-up travesty. Basic Stuffed Roast Chicken, Beef Wellington and Pheasant with Figs are just a few of the tasty dishes that will have you cooking up a storm every Sunday - or in fact any time you want to cook something special without too much hassle.

Sunday Roasts contains 80 tantalizing recipes for slow-roasted meats, fowl, fish, and vegetables that compel a Sunday cook to enjoy good food and good living. With an earthy sensibility that celebrates quality ingredients, beloved author Betty Rosbottom pairs the special an herb rub, a tapenade, a twist of citrus with the primal: a substantial cut of meat. Roasts of all types and price ranges are represented, so cooks have everything they need to prepare for any occasion, from weeknight suppers to fancy holiday feasts. This timeless collection will become a kitchen staple.

Packed with more than 350 old-fashioned recipes, an all-American cookbook features a host of traditional family favorites, from appetizers to desserts, including Sunday Pot Roast with Mashed Potatoes, Meat Loaf, Split Pea Soup with Ham, Potato Salad, and Hazelnut Chocolate Chip Cookies, with easy-to-follow instructions, serving suggestions, variations, and cooking tips and hints.

The best traditional recipes for roasted dishes, from a Sunday beef roast with Yorkshire pudding and rack of lamb with herb crust to stuffed roast goose, pheasant, and veal.Leading chef Laura Mason gives you all the best techniques for sourcing, preparing, and roasting all kinds of meat: beef, lamb, pork, chicken, turkey, duck, goose, and various game, including partridge, grouse, and woodcock. To make the absolute most of this most prized food, the author explains the various cuts of meat (and what cuts work best with various recipes), as well as ideal roasting times for a rare or well-done piece of meat. Plus, of course, she covers the use of marinating, barding, larding, basting, and dredging.The recipes would not be complete without a range of potato and vegetable dishes that make ideal accompaniments, from the best roasted and mashed potatoes to gratins, gravies, and sauces. And, last but not least, the book providesa wealth of ideas for using leftover meat for weekday meals--from pies and soups to stews and sandwiches, the traditional Sunday roast can be the source of much more than one delicious meal.

Nothing beats spending a cozy Sunday in the kitchen, and Sunday Casseroles serves up the perfect afternoon activity. Home cooks searching for new ideas will love these 60 modern recipes using fresh, whole foods—no processed ingredients—while fans of the popular Sunday cookbook series (Sunday Roasts, Sunday Soup, and Sunday Brunch) will clamor for this latest offering featuring dishes designed to look as enticing as they taste, from the savory Sea Scallops Nestled in Piperade to the creamy "Baked" Risotto with its colorful chunks of butternut squash and prosciutto. Easy recipes, beautiful photographs, and mouthwatering results make this cookbook a staple for any kitchen.

Superstar chef Gordon Ramsay knows: there's nothing better than family and friends sharing a big home-cooked meal. And he makes it easy to enjoy a weekend repast, with 25 full menus ranging from traditional roasts and comforting desserts to Indian- and Moroccan-themed feasts. Along with the recipes, he offers helpful culinary hints on every aspect of preparation, plus personal photos of his own family at the table.

Lunch, dinner or party, this bamboo cutting board is the perfect go-to every time! Slice your turkey, ham or Sunday roast as thin as you want with the Leo carving set. Both the stainless steel carving fork and carving knife have a soft-touch handle that's comfortable to hold in your hand and well-balanced. Bamboo/stainless steel. Hand wash. Imported. THREE-PIECE SET INCLUDES One carving knife, 7.5"L One carving fork, 6.75"L One bamboo cutting board with plate, 14.25"D Saks Off 5th. Berghoff. Color: Natural.

Slice your turkey, ham, or Sunday roast as thin as you want with this Leo Forest Stainless Steel 2-Piece Carving Set. This set is crafted from high-quality stainless steel featuring a sleek satin finish. It boasts a construction of recycled PP and TPR, ensuring an ergonomic handle for a comfortable and secure grip. The carving knife is a specialized tool with a long, thin blade, ideal for precisely slicing and serving meats, making it a perfect choice for family gatherings and special occasions while the carving fork holds your meat securely in place with its 2-sharp tines. The long and ergonomic handle offers a safe and comfortable grip. It’s well-balanced with a heavy bolster for increased control. This set includes Carving fork Forest 7 in., and Carving knife Forest 7.5 in.

Classic meals made with only six ingredients Think it takes more than a handful of ingredients to get a hearty chicken soup, Sunday dinner--worthy roast beef, or robustly flavored spaghetti and meatballs on the table? Think again. The test cooks at America's Test Kitchen tackled a new challenge in this collection of 175+ fuss-free recipes that slash the shopping list but deliver the big flavor you'd expect. In The Six-Ingredient Solution, we put our ingredients to work and revamped the cooking methods for everything from starters and soups to braises, casseroles, pastas, and desserts--without losing any flavor.

We asked our readers to send us their most treasured family recipes and we're passing them on to you in Family Favorites Cookbook! This collection of comforting foods from days gone by includes old-fashioned doughnuts, blueberry cream muffins, Mimi's potato salad, calico beans, poor-boy sandwiches, Sunday roast beef dinner and Annie's bread pudding. Each one is seasoned with heartfelt memories that make up a lifetime of family traditions.

The Sunday Times BestsellerA wonder of a recipe collection celebrating the simple joys of one pot cookingLife is complicated enough so why not let Si King and Dave Myers, AKA the Hairy Bikers, make it just that bit easier?Whether it's inspiration for supper after a hard day's work or a slow roast feast for a weekend gathering, One Pot Wonders has it all. From rich and warming tray bakes to light but satisfying salads, these triple-tested recipes deliver on flavour and cut out the fuss.This is Si and Dave's most wonderful collection yet, with chapters on breakfasts and brunches, soups and salads, satisfying stews, quick one pot carbs, tarts and tray bakes, stovetop suppers, pies and pot roasts, and puds and cakes - this collection is a belter! Enjoy savoury classics like Sausage and Bean tray bake and Showstopper Quiche, or the sweet delights of Rhubarb and Orange Crumble and Boozy Syllabub Trifle, there's so much here to tickle the taste buds and get your cooking mojo back into the kitchen.So dial back the effort and turn up the flavour with the boys' One Pot Wonders!

For No. 1 Mums everywhere, this is the perfect celebration of motherhood, filled with inventive ideas,  clever tips, and bubbling with joyful things. From chicken soup to Sunday roasts, bubble bath to balloons, No. 1 Mum pays tribute to the top 100 objects every mother will recognize, in a fun and handy book that promises to amuse and inspire in equal measure. Along the way, Alison offers great ideas to complement the objects—top-ten ideas for travel games to play, a birthday cake recipe that will wow your child’s friends, the perfect solution to the thorny school play costume dilemma—in an entertaining and rewarding celebration of motherhood.

This cookbook couldn't bend to the fast pace of our e-mail driven world. Like a slow Sunday pot roast, it had to simmer . . . culminating many months of conversation, writing, and Amish wisdom." --Kevin WilliamsPart almanac, part cultural overview, part culinary calendar, The Amish Cook at Home is the harbinger of a new era in home cooking.As the follow-up to Elizabeth Coblentz's The Amish Cook, The Amish Cook at Home by her daughter, Lovina Eicher and her editor and friend Kevin Williams introduces a new generation to Amish cooking and culture.Structured around the four seasons, which heavily influence Amish life and cooking, The Amish Cook at Home offers recipes teaming with seasonal vegetables, fruits, and meat. Culinary traditions like Dandelion Jelly, Asparagus-Potato Soup, Chicken and Dumplings, and Concord Grape Streusel Pie are featured alongside Amish history, culture, and lore. Stories of Old Order days and glimpses into events like weddings, funerals, tax time, and the holidays are included, as well as anecdotes from Lovina's own family life shared with her husband Joe and their eight children.The Amish Cook at Home offers a welcome return to nature and community that is centered on the family table.

Entertainment legend Frankie Avalon has cooked his way from his mother's kitchen in South Philadelphia to Hollywood and Las Vegas. Here in his first cookbook are pitch-perfect recipes for such Italian classics as Tomato-Ricotta Lasagna and Three-Meat Sunday Gravy with Pasta, as well as unexpected treasures like Roast Pork with Fig Sauce and Pork Milanese on Kale Salad. Frankie Avalon's Italian Family Cookbook is first and foremost a collection of over 80 of his favorite dishes, ones that Frankie and his wife Kay regularly serve to their eight children and ten grandchildren. Weeknight meals, Sunday suppers, and holiday feasts are all covered with must-have recipes―each one taste-tested by Avalons of all ages. And Frankie is a great storyteller, so delicious tales of more than five decades in show business pop up like meatballs in marinara sauce. Novice and experienced cooks will find a lot to love between these pages―dozens of heirloom recipes, mouthwatering food photographs, plus candid shots of Frankie at home in Southern California with his family and some of his favorite food places and pals in the old neighborhood in Philly, tips on Italian ingredients, advice on cooking for a crowd, and more.Frankie's latest ventures include his food company, which specializes in prepared Italian food products, like rice balls and sausages, based on his heritage (his father was a butcher) and currently available on QVC.