The River Cottage Meat Book
First published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK quickly became an underground hit among food cognoscenti around the world. Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to choosing and storing meats and fowl; and three parts techniques and recipes for roasting, cooking, barbecuing, preserving, and processing meats and getting the...
Search in google:
First published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK quickly became an underground hit among food cognoscenti around the world. Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to choosing and storing meats and fowl; and three parts techniques and recipes for roasting, cooking, barbecuing, preserving, and processing meats and getting the most out of leftovers. With this thought-provoking and practical guide, meat eaters can knowledgeably buy and prepare meat for better health and better living, while supporting the environment, vibrant local economies, and respectful treatment of animals. • Already a sensation in the United Kingdom, this groundbreaking treatise on choosing and preparing meat is now available in the United States for the first time. • Includes more than 100 recipes and more than 200 full-color photographs. • Thoughtfully Americanized, with complete information about assorted cuts (including illustrations), production standards, and sources for buying and learning about meats in the United States. • British edition has sold 150,000 copies. Judith Sutton - Library Journal Fearnley-Whittingstall, who owns a 60-acre farm in Dorset, England, has several popular British TV series to his credit, several of which have been documented in other River Cottage cookbooks. His big, impressive meat book was originally published in England in 2004 and has now been Americanized (though some Britishisms remain). The book opens with a discussion of the politics or morality of eating meat and of humanely raised livestock. Fearnley-Whittingstall is passionate and opinionated but not heavy-handed, and his sense of humor is evident throughout. The introductory section also includes information about buying (and butchering) meat, along with specific chapters on beef, chicken, offal, and more. The recipes, organized by cooking method in chapters from "Roasting" to "Meat Thrift" (stocks, soups, and leftovers), make up the second half of the book. The author includes British favorites such as Lancashire Hot Pot, but there are many classic and contemporary dishes from other cuisines as well. A good companion to Fergus Henderson's The Whole Beast, this unique title will be important as both a reference and a cookbook. Highly recommended.
\ Library JournalFearnley-Whittingstall, who owns a 60-acre farm in Dorset, England, has several popular British TV series to his credit, several of which have been documented in other River Cottage cookbooks. His big, impressive meat book was originally published in England in 2004 and has now been Americanized (though some Britishisms remain). The book opens with a discussion of the politics or morality of eating meat and of humanely raised livestock. Fearnley-Whittingstall is passionate and opinionated but not heavy-handed, and his sense of humor is evident throughout. The introductory section also includes information about buying (and butchering) meat, along with specific chapters on beef, chicken, offal, and more. The recipes, organized by cooking method in chapters from "Roasting" to "Meat Thrift" (stocks, soups, and leftovers), make up the second half of the book. The author includes British favorites such as Lancashire Hot Pot, but there are many classic and contemporary dishes from other cuisines as well. A good companion to Fergus Henderson's The Whole Beast, this unique title will be important as both a reference and a cookbook. Highly recommended.\ \ —Judith Sutton\ \
