The River Cottage Meat Book

Hardcover | May 26, 2004

byHugh Fearnley-whittingstall

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"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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From the Publisher

"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 t...

Hugh Fearnley-Whittingstall is widely known as a broadcaster for his uncompromising commitment to real food and honest home cooking. His three series for Channel 4 - most recently River Cottage Forever - have earned Hugh a huge popular following. His first book in the River Cottage series, THE RIVER COTTAGE COOKBOOK, scooped the top fo...

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Format:HardcoverDimensions:544 pages, 1.5 × 8 × 10.75 inPublished:May 26, 2004Publisher:HodderLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0340826355

ISBN - 13:9780340826355

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Editorial Reviews

Thumpingly enormous, extremely good, and manages to be at once a recipe collection, a series of tutorials on the principles of cooking, a directory of organic suppliers, a philosophical essay, a timely report on the state of intensive farming and a forceful polemic-Sam Leith, Daily Telegraph