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The River Cottage Meat Book

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The River Cottage Meat Book

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Hardback
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"An informative cook book, which is a good read."
4 stars"
Purchased on Mighty Ape

A good quality hardback, which does justice to the title – tells you everything you want to know about meat which is why I bought it. Although there are some recipes, it is not a full-on recipe cooking book. The recipes are good, and overall the book is a great read if you like to sit under a shady tree in summer and read about everything Meat :-)

0 out of 1 people found this review helpful.

Description

The author offers recipes for meat classics from both British and foreign food cultures, placing particular emphasis on the best-loved British dishes - shepherds pie, steak and kidney pie, roast pork with crackling, glazed baked ham, Irish stew, roast grouse with all the trimmings, toad in the hole and oxtail stew; plus definitive, authentic versions of such classics as pot au feu, cassoulet, choucroute, steak tartare, coq au vin, bolito misto, pasticcio, jerked pork, feijoida, cozido, curried goat, satay and (at the risk of offending the purists) chilli con carne.

Reviews

'Unflinching respect for the animal and commitment to the truth sets Fearnley-Whittingstall apart from the rest of the food-writing mob. This is the most honest cookbook I have found, reeking with helpful, hands-on wisdom. It is everything it should be and more … deliciously funny, well written and neither macho nor sanctimonious. 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

'The sheer wealth of information is amazing and it is truly one of the most informative and passionate books you will ever read on the subject. 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

'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! The technical bits of the book are especially good and equip you with an understanding that is all too often absent from celebrity chef offerings, delivered with lively writing and endearingly corny puns' -- Felicity Lawrence, Guardian

'The solitary TV regular who can write a decent cookbook … the enthusiastic carnivore will relish all 550 pages' -- Christopher Hirst, The Independent

'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 collection. Fearnley-Whittingstall is our most important and eloquent food writer today. His finger is always on the pulse. He tells it as it is without pulling punches and without wagging a moralising finger. This is the work of a thoughtful and caring omnivore. Everyone who eats meat should have a copy, and some who have stopped eating meat may find reasons in it to reconsider meat-eating in a fresh light' -- Philippa Davenport, Financial Times

Author Biography

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.

Author Biography:

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.
Release date NZ
May 24th, 2004
Audience
  • General (US: Trade)
Illustrations
300 colour
Pages
544
Dimensions
198x270x38
ISBN-13
9780340826355
Product ID
1731488

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