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The River Cottage Meat Book Book
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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.
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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
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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
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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
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Pickabook
Hugh Fearnley-Whittingstall
- 0340826355
- 9780340826355
- Hugh Fearnley-Whittingstall
- 24 May 2004
- Hodder & Stoughton
- Hardcover (Book)
- 543
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The River Cottage Meat Book£27.00
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The Camberwell Raid£N/A
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The River Cottage Fish Book£47.25
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