The River Cottage Meat Book

The River Cottage Meat Book

Hardcover

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Overview

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.

Product Details

ISBN-13: 9781580088435
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 04/19/2007
Pages: 544
Sales rank: 689,823
Product dimensions: 7.96(w) x 10.65(h) x 1.61(d)

About the Author

HUGH FEARNLEY-WHITTINGSTALL is a renowned British broadcaster, writer, farmer, educator, and campaigner for real food. The author of seven books, Hugh lives with his wife and three children on the River Cottage farm in Devon, England.

What People are Saying About This

From the Publisher

James Beard Foundation 2008 Cookbook Awards: Cookbook of the Year Award!
 
James Beard Foundation 2008 Cookbook Awards: Single Subject Category Winner!
 
“Droll, learned Hugh Fearnley-Whittingstall has done the meat-eating world a big favor with The River Cottage Meat Book . . . The perfect book for mindful carnivores.”—Boston Globe
 
“Fearnley-Whittingstall confronts both the moral and gustatory issues surrounding carnivorism and provides 150 excellent recipes.”—New York Newsday
 
“Fearnley-Whittingstall asks us to take grown-up moral responsibility for the act of eating meat—certainly enough responsibility to inquire about how the animal lived and died. All this is spelled out at fervent (and deserved) length before we get near a bit of cooking instruction. Luckily, Mr. Fearnley-Whittingstall turns out to be as zealous a cook as he is a reformer, equally able to appreciate the simplicity of Irish stew or a good beefburger, or to lead people through the intricacies of pork pie or cider-cured ham.”—New York Times
 
“Those who find that calves' livers and pig's trotters are best contemplated at a distance should keep well away from Hugh Fearnley-Whittingstall. Those of us with the opposite problem worship him as a god. This is not a case of macho posturing over a barbecue pit: There is more cooking know-how in Fearnley-Whittingstall's little finger than you will find in the graduating class of any cooking school in the country. His book is stuffed with wit, erudition, and one slow-cooked, lovingly constructed recipe after another.”—NPR.org Holiday 2007
 
One of the Year's Best Cookbooks: “Hugh Fearnley-Whittingstall is a brilliant, argumentative British cook and food writer . . . his recipes happen to be terrific.”—Gourmet
 
#1 Cookbook of the Year—Amazon Editor's Picks in Cooking—Food & Wine
 
100 to Taste List—Food & Wine
 
“This is one to read and cook from during barbecue season—and to get inspired by the rest of the year.”—Bon Appetit
 
“A book to help us truly understand the philosophical and pragmatic aspects of the meat on our table.”—Boston Globe
 
“The ultimate reference for the serious carnivore.”—New York Daily News
 
“This guy gets physical with meat . . . A trencherman's manual of meat that includes recipes—from down-home steak-and-kidney pie to more exalted fare like a salad of seared pigeon breast with pan-juice vinaigrette—and graphic how-tos on buying and butchering, plus answers to questions you maybe never asked . . . More than you can digest? No doubt. More than you want? No way. Fearnley-Whittingstall's down-in-the-trenches humor and tone of earthy authority keep you coming back for another slice.”
Forbes
 
“His big, impressive meat book . . . has now been Americanized . . . Fearnley-Whittingstall is passionate and opinionated but not heavy-handed, and his sense of humor is evident throughout . . . A good companion to Fergus Henderson's The Whole Beast, this unique title will be important as both a reference and a cookbook.”—Library Journal Starred Review
 
“Hugh Fearnley-Whittingstall believes that the animals we eat deserve respect, both for their sake and ours.”—Conde Nast Traveler

Customer Reviews

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The River Cottage Meat Book 3.9 out of 5 based on 0 ratings. 13 reviews.
Woodcat on LibraryThing More than 1 year ago
My reference for roasting
soniaandree on LibraryThing More than 1 year ago
This is a favourite of mine, as, thanks to this book, I perfected the art of roasting and cooking meat to a point where my guests are always impressed with what I serve them! All meats are covered (game and otherwise), birds, pork, beef, lamb, etc. The introductory chapters are well worth the read, as they really go into details on the cooking methods, or the ways to cut meat, before moving on to recipes. The book is full of detailled pictures and recipes, and goes way deeper on the subject than the 'River Cottage cookbook'. Well worth having on the cookery shelves if you are a meat-eater. Also, it can be a very fine gift for men who enjoy cooking meat. Highly recommended.
rtp3 on LibraryThing More than 1 year ago
This is my favorite cookbook! This is a serious book for a serious cook ... Hugh does not mess around with nancy food and he does not follow the current trends. This is one of the few cookbooks that I read from cover to cover and still use on a regular basis. Want to know how to make the perfect roast chicken or cottage pie, then this is the book for you!
St_Disibod on LibraryThing More than 1 year ago
This is what I would describe as a "proper cookery" book. No sexy salads, no decadent desserts (I've always wondered why someone would want pudding marked by cultural and moral decline). This is meat, preferably from an animal you killed yourself (though my suburban lifestyle leads me to the butcher instead), cooked with earthy recipes that savour real food for what it is. The author balances meat, vegetables, herbs and fruit to perfection, and barely a shred of any animal is spared. Now, could someone pass me some brains on toast (p.362)?
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