The River Cottage Meat Book Book + PRICE WATCH * Amazon pricing is not included in price watch

The River Cottage Meat Book Book

As you would expect from the quirky and strong-minded Hugh Fearnley-Whittingstall, The River Cottage Meat Book is a quirky and strong-minded book. This arm-straining volume (weighing in at an impressive and well illustrated 543 pages) is quite the most ambitious volume yet by an author who absolutely refuses to be categorised. Is he a cookery writer? An expert on the sociology and history of food? An eccentric TV personality? Actually, of course, he's all three (and more); and all of his various skills find expression in this, his magnum opus. The first intriguing question that The River Cottage Meat Book inspires is: what is the author's agenda? The book has so many aims it's difficult to know where to begin. First of all, this is a definitive guide to the preparation and cooking of meat, in all its various forms. Fearnley-Whittingstall deals (in assiduous detail) with such topics as roasting, grilling and preserving everything from turkey to trotters, in a variety of recipes that he obviously knows and loves. But there is far more to the book than this--fascinating sections on the many different types of meat (lamb, pork and so on) are crammed with information on the different cuts of meat and what they should be used for. But as someone who raises and utilises his own livestock at the River Cottage, Fearnley-Whittingstall is clearly passionate about the welfare of animals bred for food, and provides some unpalatable information on widespread misdemeanours in these areas. If nothing else, this book will persuade you that it's a good idea to buy your meat from butchers who are equally passionate about these issues, or even direct from reputable farms. The concept makes sound ideological sense, but also ensures that your meat dishes will have an unrivalled depth of flavour. --Barry ForshawRead More

from£25.50 | RRP: £30.00
* Excludes Voucher Code Discount Also available Used from £3.49
  • Amazon

    Covers the basics of cooking - offering information about choosing the best raw materials, understanding the different cuts and the cooking techniques associated with each of them. This title offers recipes for 150 meat classics from both British and foreign food cultures.

  • Play

    This book aims to help you find good meat understand it better cook it with greater confidence and eat it with much pleasure. It first of all covers the basics - everything you'll need to know about choosing the very best raw materials understanding the different cuts and the cooking techniques associated with each of them. I've then given what I hope are foolproof recipes for 150 meat classics from both British and foreign food cultures - shepherds pie steak and kidney pie roast pork with perfect crackling glazed baked ham Irish stew roast grouse with all the trimmings toad in the hole oxtail stew; plus definitive authentic versions of pot au feu cassoulet choucroute steak tartare coq au vin bolito misto pasticcio jerked pork feijoida cozido curried goat satay and chilli con carne. "I would like this book to be your first stop on the shelf whether you seek either inspired recipes or technical guidance on any aspect of meat cookery" - Hugh Fearnley-Whittingstall

  • Foyles

    "This book aims to help you find good meat, understand it better, cook it with greater confidence, and eat it with much pleasure. "It first of all covers the basics - everything you'll need to know about choosing the very best raw materials, understanding the different cuts and the cooking techniques associated with each of them. I've then given what I hope are foolproof recipes for 150 meat classics from both British and foreign food cultures - shepherds pie, steak and kidney pie, roast pork with perfect crackling, glazed baked ham, Irish stew, roast grouse with all the trimmings, toad in the hole, oxtail stew; plus definitive, authentic versions of pot au feu, cassoulet, choucroute, steak tartare, coq au vin, bolito misto, pasticcio, jerked pork, feijoida, cozido, curried goat, satay and chilli con carne. "I would like this book to be your first stop on the shelf whether you seek either inspired recipes or technical guidance on any aspect of meat cookery" - Hugh Fearnley-Whittingstall

  • BookDepository

    The River Cottage Meat Book : Hardback : Hodder & Stoughton : 9780340826355 : 0340826355 : 24 May 2004 : The definitive meat cookery manual for a new generation, from the bestselling author of THE RIVER COTTAGE YEAR and THE RIVER COTTAGE COOKBOOK

  • Pickabook

    Hugh Fearnley-Whittingstall

  • 0340826355
  • 9780340826355
  • Hugh Fearnley-Whittingstall
  • 24 May 2004
  • Hodder & Stoughton
  • Hardcover (Book)
  • 543
As an Amazon Associate we earn from qualifying purchases. If you click through any of the links below and make a purchase we may earn a small commission (at no extra cost to you). Click here to learn more.

Would you like your name to appear with the review?

We will post your book review within a day or so as long as it meets our guidelines and terms and conditions. All reviews submitted become the licensed property of www.find-book.co.uk as written in our terms and conditions. None of your personal details will be passed on to any other third party.

All form fields are required.