The River Cottage Meat Book by Hugh Fearnley-Whittingstall

The River Cottage Meat Book by Hugh Fearnley-Whittingstall

"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

'The best new book of the year without a shadow of a doubt, a serious treatise, a meat cookery bible and a supremely appetising recipe collectionFearnley-Whittingstall is our most important and eloquent food writer today.' -- Philippa Davenport, Financial Times 'It should be bought by every meat-eating household, as well as every butcher and supermarket manager throughout the land' -- Martin Koerner, Waterstones Books Quarterly 'If you eat meat, you will buy, prepare and cook it better having read this book.' -- Jill Dupleix, The Times '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 'I have been unable to put it down ... I urge all meat lovers to go and buy it. It is excellent' -- Mervyn Hancock, Western Daily Press 'Carefully researched, revelatory and powerful' -- Felicity Lawrence, Guardian 'A tome as heavy as a newborn piglet ... brave and deeply challenging stuff... a refreshing and triumphant antidote to dumbed-down recipe writing... positively incendiary' -- Joanna Blythman, Sunday Herald 'The solitary TV regular who can write a decent cookbook ... the enthusiastic carnivore will relish all 550 pages' -- Christopher Hirst, The Independent

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 food writing awards in 2002, winning the Glenfiddich Trophy, the Andre Simon Food Book of the Year and the Guild of Food Writers' Michael Smith Award. Hugh lives in Dorset with Marie and their two sons.

SKU	Unavailable
ISBN 13	9780340826386
ISBN 10	034082638X
Title	The River Cottage Meat Book
Author	Hugh Fearnley-Whittingstall
Condition	Unavailable
Binding Type	Paperback
Publisher	Hodder & Stoughton
Year published	2008-09-18
Number of pages	544
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
Note	Unavailable