|
 River Cottage Meat Book :: 1580088430
Description
| Product Description |
|
| 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. Editorial Descriptions are usually submitted by the manufacturers, publishers and authors. Contact us if you are one of them, and wish to change the above description. |
Reviews
Customer feedback
|
|
Voting |
|
|
|
|
|
|
Author: Guest
This book provides a lot of information about cattle, meat etc. that were new to me. well presemted, well written.
|
Author: Guest
I have always had a huge respect for Hugh Fearnley-Whittingstall. His cookery programmes have been amazing as they are more than just programmes. They are all about understanding food and its nature. He has effortlessly translated this into a beautiful and highly readable book.
I was engrossed in it from the start. His introduction about meat is amazing. By understanding the nature of meat, its production, slaughter, hanging and packaging, you can go a long way to understanding the nature of meat itself and how best to buy and raise it.
In fact, it is all about really basic details in preparation - from how to make hams to how to buy the best kidneys and why. Hugh seems to be on a mission to make popular old favourites such as tripe and liver - I don't knwo how much success he will have in that area, but his explanation on why it doesn't necessarily taste too good now is definitely indisputable.
I really enjoy his easy readable style, his disucssion on best raising techniques of pigs for instance was fascinating. He has practised what he writes about, he raises his own meat, slaughters it and then prepares it himself. It is a bit disconcerting having a dead pig head starting a chapter, but then Hugh talks about using all thebits of a beast in his chapter entitled 'thrifty'.
Fro those who don't want to raise and slaughter their own beasts, you will gain much from his other chapters - which meats make the best to fast cook (and why) and which are the best to slow cook. Both have why and how. There are chapters on slow cooking, cooking in wood fired ovens, and much more.
The recipes are delicious and the stories about them interesting reading and all provide depth of background to the recipes themselves. This is one book which will be remaining on my shelf for years to come, It is easy to use, interesting, and provides fundamental knowledge. It has my highest recommendation!
|
Author: Guest
This book is brilliant. If possible , you shld also try to watch his British tv programmes. The man has a respect for his food & has an easy going style that is quite a joy to watch.
The conversations aren't too difficult to fathom & the whole book excellent.
|
Author: Guest
I ordered this as a birthday gift for a carnivorous friend and have spent half a day curled up with it. Far more than a cookbook, The River Cottage Meat Book is an engagingly-written short course in animal husbandry and the butcher's art, accompanied by glorious photographs of British farm life, sizzling kebabs and perfectly marbled beef. We are forced to think long and hard about the meat we eat. What breed of animal did it come from? How/where was the animal raised? What did it eat? Do we respect the sacrifice it has made? We are encouraged to do a bit of soul-searching about our own food practices.
After several chapters devoted to each of the common and many of the not-so-common animals eaten by humans, the author begins his treatment of meat preparation. Each method is thoroughly explored, before we get his recipes, which run the gamut from Roast Belly of Pork with Applesauce to Spaghetti Bolognese, from Shepherd's Pie to Terrine of Sweetbreads with a Broad Bean Puree. We also get a chapter on "The Trimmings", for great side-dishes to serve with meat main courses.
For me the only drawbacks are that U.S. cooks need to convert measurements in some instances, and that I had to wait a couple of months for the book to arrive from Amazon.
This book is a must-read for meat eaters who appreciate thoughtful food writing and a straightforward, knowledgeable, unpretentious approach to a food that is a staple for many of us.
|
Send to Friend
Send to friend
|
|
