Cooking to impress
Roast Beef and Yorkshire Puddings

Cooking is not difficult with the correct instruction. This 16 page e-book with many coloured illustrations takes you step by step from scratch through all the stages of preparing the perfect roast beef meal with colour photograph illustrations. This cookbooks will help you with everything from buying what you need to presenting the finished results and even includes hints on how to really impress your guests.

Contents

1. INTRODUCTION – SOME HISTORY OF ROAST BEEF

2. BUYING THE BEEF JOINT

3. COOKING ROAST BEEF 
        3.1 BASIC ROAST BEEF
        3.2 OVEN SPIT ROASTING / ROTISSERIE (see illustration right)
        3.3 MARINADED ROAST BEEF
        3.4 CARVING

4. YORKSHIRE PUDDING
        4.1 EQUIPMENT
        4.2 METHOD
                Making the batter
                Cooking the Yorkshire Pudding

5. “GREEN” VEGETABLES
        5.1 CABBAGE
        5.2 BRUSSELS SPROUTS
        5.3 FRENCH BEANS
        5.4 PEAS
        5.5 RUNNER BEANS
        5.6 SPRING GREENS
        5.7 SPINACH

6. ROAST VEGETABLES
        6.1 POTATOES
        6.2 OTHER ROAST VEGETABLES
        6.3 COOKING ROAST VEGETABLES

7. “PROPER” GRAVY
        7.1 MAKING A ROUX - step by step
        7.2 GRAVY

8. HORSERADISH SAUCE
        8.1 MAKING FROM THE ROOT

9. LEFTOVERS
        9.1 COTTAGE PIE
        9.2 ROAST BEEF HASH

10. COOKING TO IMPRESS – HINTS AND TIPS

11. APPENDIX
        11.1 AMERICAN AND EUROPEAN MEASURES
        11.2 OVEN TEMPERATURES

Also included with the e-book is an easy to use cooking timetable in spreadsheets format as follows:

Sheet 1 Shopping
Enter the number of people and the spreadsheet will suggest a shopping list of ingredients from the beef to the vegetables, with alternatives that are easy enough to prepare, right down to napkins.

Sheet 2 Timetable
You enter how you like your beef (rare, medium or well done), your oven type (centigrade, fahrenheit, fan or gas) and when you want to eat and the spreadsheet gives you a timetable with what you need to do and when complete with pictures for each stage - for example : .

17:00

Put enough 50/50 oil and butter to cover the bottom of the roasting tray on a ring until the butter is sizzling. Place potatoes and other root vegetables onto the tray and turn in the fat to coat. Put the tray into the oven.

180 deg C

Buying the e-book

The 16 page e-book and interactive spreadsheet are available for purchase and immediate download by clicking the image on the right. The download is a <1M zip file. The e-book is in .pdf format, The e-book can be read using the free Adobe reader, the spreadsheets is in .xls (Excel 97) format so can be read by all popular spreadsheet programs.

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