Richtig gute Sonntagsbraten

Honor Sunday with a truly great roast! When people hear "roast," they likely first think of a hearty pork roast. And while we hold it in high regard, there is so much more to discover in the world of oven delights! That’s why Eva Maria Lipp is now shining a spotlight on this festive classic in all its variety: from undisputed favorite recipes to delicious new creations and wonderfully sustainable options. Whether it’s pork, beef, turkey, or game, whether with a crispy crust or a fine gravy: roasts are not complicated. They mainly require one thing: time. And one should take their time to enjoy it. Because we love to see it braising. The roast is incredibly versatile: sometimes it presents itself as a classic beef roast, meatloaf, or roast chicken, and other times in an innovative form as a rack volcano or apricot-almond roast. And for those who think that roasts must always mean meat, the chapter on "Vegetarian Roasts" will surprise them – and then delight them culinarily! Traditionally accompanied by potatoes or dumplings, one can trust the roast to do more and create fantastic flavor experiences with sweet sides like peach chutney or honey-glazed peas. It’s wonderful how the aroma of roasting fills the kitchen. No worries: here, we roast with a clear conscience. Ethical animal husbandry and seasonality play a significant role. Game is available in autumn, along with cabbage, while other sides like foraged mushrooms come in summer, and Chinese cabbage appears on the plate in winter. Additionally, Eva Maria Lipp offers many tips on how to best use roast leftovers and shares her knowledge about the different cuts of meat and their preparation, core temperatures, low-temperature cooking, and measuring with a meat thermometer. She also explains in detail what to consider with the various rolling, braising, and stuffing techniques to reward oneself with a wonderful result in the end.