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.



ReviewsJames Beard Foundation 2008 Cookbook Awards: Cookbook of the Year Award!James Beard Foundation 2008 Cookbook Awards: Single Subject Category Winner! ‚AuDroll, 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.‚Au‚AiBoston Globe‚AuFearnley-Whittingstall confronts both the moral and gustatory issues surrounding carnivorism and provides 150 excellent recipes.‚Au‚AiNew York Newsday‚AuFearnley-Whittingstall asks us to take grown-up moral responsibility for the act of eating meat‚Aicertainly 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.‚Au‚AiNew York Times‚AuThose 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.‚Au‚AiNPR.org Holiday 2007One of the Year's Best Cookbooks: ‚AuHugh Fearnley-Whittingstall is a brilliant, argumentative British cook and food writer . . . his recipes happen to be terrific.‚Au‚AiGourmet#1 Cookbook of the Year‚AiAmazon Editor's Picks in Cooking, Food & Wine100 to Taste List‚AiFood & Wine‚AuThis is one to read and cook from during barbecue season‚Aiand to get inspired by the rest of the year.‚Au‚AiBon Appetit‚AuA book to help us truly understand the philosophical and pragmatic aspects of the meat on our table.‚Au‚AiBoston Globe‚AuThe ultimate reference for the serious carnivore.‚Au‚AiNew York Daily News‚AuThis guy gets physical with meat . . . A trencherman's manual of meat that includes recipes‚Aifrom down-home steak-and-kidney pie to more exalted fare like a salad of seared pigeon breast with pan-juice vinaigrette‚Aiand 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.‚Au‚AiForbes ‚AuHis 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.‚Au‚AiLibrary Journal Starred Review‚AuHugh Fearnley-Whittingstall believes that the animals we eat deserve respect, both for their sake and ours.‚Au ‚AiConde Nast Traveler

The Yoga Kitchen celebrates nourishing wholefoods that enables you to reclaim your inherent power to heal your digestive system and boost immunity, and help you to forge healthy new habits, not restrictions. This collection of recipes will inspire you to return to the kitchen to create delicious simple, satisfying and nutritious meals that will appeal to the whole family. All the recipes are gluten, grain and dairy free, and based on the ‘Food Combining’ principles that promote good digestion and nutrient absorption, weight loss and an alkaline body. Extras: highlighted health benefits of each recipe, the Yoga Kitchen 21-day meal plan to reboot your metabolism, an A–Z guide to the sources and roles of vitamins, minerals and phytonutrients, traditional recipes for bone broth, cultured vegetables and sprouting that will transform your health, essential pantry ingredients and lifestyle tips.

'Mandy Aftel's latest work with Daniel Patterson is a masterpiece on the science of cooking from an olfactory and culinary perspective through the same lens. This book is a must for any chef or cook looking to find new inspirations and a deeper understanding of the way flavours work together.' Pratap Chahal (@thathungrychef), Flavour Bastard, Soho, London 'Am counting down the days till your book arrives!' Nigella Lawson Daniel Patterson, a chef, and Mandy Aftel, a perfumer, present a revolutionary new approach to creating delicious, original food. Aftel and Patterson are rock stars in their respective fields: Patterson has won two Michelin stars for his San Francisco restaurant Coi and numerous James Beard and other food awards, and his new path-breaking co-venture Loco'l is attracting national interest; Aftel has been profiled in the New York Times T Magazine and other publications and is constantly featured and quoted in magazines and blogs. In a world awash with cooking shows, food blogs and recipes, the art of flavour has been surprisingly neglected. The multibillion-dollar flavour industry practises its dark arts by manipulating synthetic ingredients, and home cooks are taught to wield the same blunt instruments: salt, acid, sugar, heat. But foods in their natural states are infinitely more nuanced than the laboratory can replicate - and offer far greater possibilities for deliciousness. Chef Daniel Patterson and natural perfumer Mandy Aftel are experts at orchestrating ingredients, and here they teach readers how to make the most of nature's palette. The Art of Flavour proceeds not by rote formula but via a series of mind-opening and palate-expanding tools and concepts: using a flavour 'compass' to find the way to transformative combinations of aromatic ingredients; pairing ingredients to make them 'bury' (control) one another and 'lock' (achieve an alchemy that transcends the sum of the parts); learning to deploy cooking methods for maximum effect; and the seven 'dials' that allow a cook to fine-tune a dish. With more than sixty recipes that allow the cook to grasp each concept and put it into practice, The Art of Flavour is food for the imagination that will help cooks at any level to become flavour virtuosos in their own right. From The Flavour Bible on, flavour has been a particular focus of recent interest, but no one has Patterson's and Aftel's unique perspective on it, their combined expertise, or their winning blend of ideas, information, recipes and cooking and perfuming lore. The Art of Flavour is a thinking person's cookbook that uses recipes to instil principles for creating delicious food at home, larded with fascinating information on the history and science of flavour that make it a great armchair read as well.

New York Times and USA Today Bestseller "Eat food, not too much, mostly plants." With these seven words, Michael Pollan-brother of Lori, Dana, and Tracy Pollan, and son of Corky-started a national conversation about how to eat for optimal health. A decade later, the value of a plant-based diet is widely accepted-and yet for many people, easier said than done. So what does choosing "mostly plants" look like in real life? In families where not everyone is on the same vegetarian page the word "mostly" is key. The point isn't necessarily to give up meat entirely but to build a diet that shifts the ratio of animal to plants to create delicious-and nutritious-meals sure to appeal to everyone. There has never been a better time to cook with vegetables-and to move plants to the center of the American plate. Even if plants weren't the better choice for your health, they make the case for themselves purely on the basis of deliciousness. This approach to eating-also known as a flexitarian diet-strikes the best balance on our plates between flavor and pleasure, and nutrition and sustainability. In Mostly Plants, readers will find inventive and unexpected ways to focus on cooking with vegetables-dishes such as Crispy Kale and Potato Hash with Fried Eggs; Tandoori Chicken and Vegetable Sheet Pan Supper; Salmon Farro Bowl; and Roasted Tomato Soup with Gruyere Chickpea "Croutons". Here are recipes that keep the spotlight on the vegetables, at a time when the quality of fresh produce has never been better. In Mostly Plants readers will find recipes that satisfy or can be adapted to almost all dietary needs; vegetarian, vegan, gluten free, and dairy free. And the best part: many of these dishes can be on the table in 35 minutes or less! With skillet-to-oven recipes, sheet pan suppers, one-pot meals and more, this is real cooking for real life: meals that are wholesome, delectable-and mostly plants.

A dazzling cookbook with vibrant recipes, captivating stories and stunning photography from Palestine

'A moving, hugely knowledgeable and utterly delicious book' Anthony Bourdain

Bursting with the freshness and brightness that is characteristic of all Levantine cuisine, Palestinian food is fragrant, healthy and delicious. From a colourful array of bountiful mezze dishes to rich slow-cooked stews flavoured with aromatic spice blends, it's a cuisine that represents the very best of modern Middle Eastern cookery.

In this beautiful Palestinian cookbook, food writer Yasmin Khan shares recipes and stories from her travels through the region. On her journey she harvests black olives from the groves of Burquin in the West Bank, hand-rolls maftool - the plump Palestinian couscous - in home kitchens in Jenin and even finds time to enjoy a pint with workers at the Taybeh brewery, which is producing the first Palestinian craft beer. As she feasts and cooks with Palestinians of all ages and backgrounds, she learns about the realities of their everyday lives.

Zaitoun includes herb-filled salads, quick pickles, fragrant soups, tender roasted meats and rich desserts, and has a special focus on vegetarian versions of Palestinian classics. It has recipes for olive, fig and honey tapenade, roast chicken stuffed with pine nuts and raisins, and pomegranate passion cake, among many others. And surrounding the recipes, there is a chorus of stories from those who love, live and cook with Palestine in their hearts.

Smitten by a love of hot peppers, journalist Richard Schweid travelled to the capital of the US hot sauce industry, New Iberia, Louisiana. This is Cajun country, and ""capsicum"" (as hot peppers are known botanically) thrive in the region's salty, oil-rich soil. At once an entertaining exploration of the history and folklore that surrounds hot peppers and a fascinating look at the industry built around the fiery crop, this text also offers a sympathetic portrait of a culture and a people in the midst of economic and social change. This edition of ""Hot Peppers"" has been thoroughly updated and includes some 25 recipes for such delicious spicy dishes as crawfish etoufee, jambalaya, and okra shrimp gumbo.

Good country ham is a delicacy that deserves to be in gourmet company. Dry cured with salt and other natural ingredients and aged to a rich intensity, true country ham boasts a flavor and texture that puts the more common wet-cured ham, which is soaked in brine or injected with a salt solution, to shame. This book celebrates country ham's colorful culinary past and its continued close ties with life across the South. Jeanne Voltz and Elaine Harvell discuss the lore and history of country ham; walk the reader through buying, preparing, and serving a country ham; and present some 70 recipes for country ham and its accompaniments. The book also features a glossary and a list of sources for ordering country hams. |One dry cured country ham will enhance family and party menus throughout the winter. This book is a guide for buying, cooking, and serving this American delicacy. Includes 70 recipes plus sources for purchasing the real thing.

Chicken is the most widely-consumed meat on the planet. It is inexpensive, quick to cook and hugely versatile, and its mild flavour makes it a favourite with people of every age, making it a great choice for a family meal.

Chicken is a great choice for dieters because it contains a lot of protein and very little fat - steamed or grilled chicken breast is one of the leanest and healthiest meats available. Not only that, but its mild flavour means it can be adapated to an infinite number of different ingredients, from the delicate tastes of Mediterranean foods, such as basil and olives, right through to the rich and heady spicy stews and curries of India.

Think of chicken as a deliciously light and low-fat blank canvas to which you can add all your favourite flavours, and be inspired by the global influences of this recipe collection.

Following a low-carb, high-fat ketogenic diet helps you lose weight, feel great and enjoy better energy and mental clarity. More and more people are turning to this healthy and delicious way of eating, but with lots of information about macronutrients and ketosis, it can be hard to know where to begin. Keto Kitchen makes it easy, with simple, delicious and inspiring recipes that fit into your busy lifestyle. This fantastic collection of recipes has been created by talented chef and keto devotee Monya Kilian Palmer. From Brown-Butter Scrambled Eggs to Slow-cooked Lamb Shoulder with Roast Cherry Tomatoes, every recipe is packed with flavour and nutrients. There are even desserts, including a Dark Chocolate and Raspberry Tart and Lime Cheesecake. The dishes are rich, indulgent and tasty. This is not diet food as you know it. Monya Kilian Palmer is a chef and culinary consultant originally from Cape Town, South Africa. Since moving to the UK in 2012, she has worked for both Heston Blumenthal's Fat Duck Group and Le Cordon Bleu. She has been following the ketogenic lifestyle since mid-2018.

Meet the natural lovechild of the popular local-foods movement and craft cocktail scene. It's here to show you just how easy it is to make delicious, one-of-a-kind mixed drinks with common flowers, berries, roots, and leaves that you can find along roadsides or in your backyard. Foraging expert Ellen Zachos gets the party started with recipes for more than 50 garnishes, syrups, infusions, juices, and bitters, including Quick Pickled Daylily Buds, Rose Hip Syrup, and Chanterelle-infused Rum. You'll then incorporate your handcrafted components into 45 surprising and delightful cocktails, such as Stinger in the Rye, Don't Sass Me, and Tree-tini.

The omelette, at once simple and complex, is delicious at any time. John Finn's mother was a fan and passed her knowledge and passion to her son. Here Finn provides instructions for four master recipes-the classic French omelette, an American diner omelette, a frittata and a dessert omelette-and delectable variations on each.

We've cut carbs from our diets, but are we any healthier? Recent research suggests not! Findings show that a diet featuring a moderate amount of carbs (around 50-55% of calories), rather than extremely low (below 40%) or high (over 60%) is the best for our long-term health and wellbeing, with either extreme said to negatively affect life expectancy. The Right Carb is a timely guide with an informative look at the importance of eating good carbs. With practical advice and tips, the book explains how eating the 'right' carbs are vital: providing energy, improving the health of the gut, digestion and mood as well as aiding sleep. It shows how to choose the right carbs as well as the best ways to prepare and cook them for maximum nutrition and minimum nutrient-loss. The book highlights that balance is key, with other food groups, such as good-quality plant proteins and the right fats, being equally important. Nicola Graimes celebrates the 'right' carbs, not only highlighting their numerous health attributes, but also their diversity and the enjoyment they give to our cooking and eating. Her book dispels many of the myths surrounding carbs, including which carbs are healthy and the ones to avoid. It also showcases the best ways to prepare and cook carbs for maximum nutrition and flavour. With over 50 delicious and vibrant recipes covering Breakfasts, Small Plates, Big Plates, Sides and Treats as well as easy-to-understand nutritional advice, the book provides the complete package to sensible right-carb eating for the long term and not a quick-fix diet. The Right Carb is a practical and inspirational approach to maintaining a healthy way of eating - it's time to revive our enjoyment of this valuable food group.

Sweet cherries, juicy oranges, succulent strawberries, tongue-tingling limes - everyone has a favourite fruit, though too often many of us just eat it as it comes, or stick to classics such as apple crumble. In this inspiring collection of seasonal recipes, Annie Rigg offers 120 original, exciting and tempting ways to enjoy the orchard's bounty. Whether introducing a splash of colour to your plate or providing the perfect tangy countertaste to a rich cheese, she shows how fruit can play the starring role. Chapters cover Citrus, Berries & Soft Fruit, Stone Fruit, Tropical Fruit and Orchard Fruits, and the recipes include such delicious dishes as Bulgur Wheat Salad with Cherries and Feta, Mango & Chilli Hot Sauce, Fromage Frais Panna Cotta with Blood Orange Jelly and Pistachio and Coconut & Lime Cake, as well as all manner of tarts, pies, creams, dressings and syrups.

This important new series rediscovers the original heroes of cookery. Reissuing texts that for decades have been available only to collectors of old books, each title has been redesigned giving the original text an updated yet timeless look for today's reader. These classic voices convey the flavour of their times and yet are astonishingly relevant to the modern reader. With two more titles to follow in September, this series will establish itself as an exciting new source of reference and inspiration for all food lovers. First published in 1938, the original editor of Madame Prunier's Fish Cookery Book, Ambrose Heath, described it as 'a really thrilling book...that should take its place among the classics of the kitchen'. This is certainly as true today as when Madame Prunier first wrote her Advice on Buying fish and Elementary Rules for Cooking Fish. Simple but wonderful recipes for Savoury Butters and Sauces, Soups, Fresh-Water fish, Salt-Water Fish and Shellfish include such delights as Crayfish Barquettes, Clam Risotto, Devilled Herrings and Sole Souffle, fulfilling the original ambition of the book to 'keep all the cooks in Britain busy for some time'.

"Eating less meat, but better quality: that is the future of traditional craft butchery. Dierendonck today stands for craft, terroir and passion. With this book I want to pay tribute to all farmers who raise their animals with respect for nature, and to everyone working in the butchery trade, working day and night in cold rooms, surrounding by four walls." - Hendrik Dierendonck Hendrik and his father Raymond Dierendonck have grown in recent years into the benchmark for everything to do with meat. They supply only the highest quality and are followed by any number of top chefs. Dierendonck is one of the pioneers of the international 'nose-to-tail' philosophy, in which literally every part of the slaughtered animal is utilised. He has specialised particularly in the processing and maturing of exceptional meat, including from the Belgian Red cattle breed from West Flanders. Enjoy the most delicious classic cuts from the butcher's counter; wonder at the craft and skill of the butcher; and learn to process and prepare meat in the Dierendonck style from the dozens of adventurous and timeless recipes in this book. The Butcher's Book has grown into a true cult publication in recent years and has now been supplemented with more than 20 achievable, refined recipes from his starred restaurant Carcasse. With text contributions from Hendrik Dierendonck, Rene Sepul, Marijke Libert and Stijn Vanderhaeghe, and high-class photographs by Thomas Sweertvaegher, Piet De Kersgieter and Stephan Vanfleteren.

Spices have played an intrinsic part in the human story, running through history, geography, anthropology, politics, religion, culture, art and design. From alligator pepper seeds which, in the Yoruba culture, are given to newborn babies to taste a few minutes after birth, to charoli seeds, which are used in traditional Indian sweets eaten during the festival of Holi, and caraway seeds, which were added to medieval love potions, each spice has its own significance in the lives of the people who use it. The story of spice is really the stories of human relationships, from growers and traders to cooks and explorers, all starting with a tiny seed. The Grammar of Spice is one of the world's missing books. It will change the way we understand spices and the role they play in defining not only our food but also our place in the world. The essence of each spice is explored in a brief history peppered with interesting anecdotes and tips, and accompanied by reproductions of surface decoration from Owen Jones's original book, The Grammar of Ornament. The book is beautiful to look at and hold, packed with well-researched material, and will change the way a generation appreciates the incredible world of flavours and tastes that spices open up to us.

How to Boil an Egg is the new collection of recipes from the trend-setting Rose Bakery in Paris. Following Rose Carrarini's critically acclaimed "Breakfast, Lunch, Tea" (Phaidon Press, 2006), this new cookbook features over 80 original recipies where the egg is the star -- from simple omelets to savory treats, pastries, desserts and more.
How to Boil an Egg features nearly 40 specially-comissioned, full-page, original hand-drawn paintings of the finished dishes by award-winning botanical artist Fiona Strickland. The unique style and attention to detail that Rose Bakery prides itself on is captured in Strickland's illustrations -- which can take days to complete -- making the book as much a treat for the eye as for the taste buds.
Carrarini opened Rose Bakery, a small Anglo-French bakery, shop, and restaurant, in Paris with her husband Jean-Charles in 2002, with the aim of serving fresh, simple, and healthy food. Rose's philosophy and approach to food proved extremely popular and there are now branches of Rose Bakery in London, Paris, Tokyo, Seoul, and Tel Aviv.

A perfect gift for any host or cheese lover, The Art of the Cheese Plate offers clear directions and expert tips for perfect cheese plates and creative condi- ments. Composed plates showcase great European and American cheeses and bespoke accompaniments for every occasion. Full provenance information and tasting notes enable the reader to find or substitute the cheeses according to availability, season, and taste. Recipes are quick and simple, utilizing a few key techniques. Delight in each unexpected combination, including Bucheron with Tandoori Cashews, L'Amuse Gouda Signature with Coffee-Hazelnut Crisps, Marcelli Formaggi Ricotta Pepperoncini with Basil and Preserved Lemon Pesto, and Jasper Hill Creamery Winnimere with Mosto Cotto Glazed Bacon.

Humans everywhere have always been fascinated by octopuses, squid, and cuttlefish, known biologically as cephalopods. They evolved hundreds of millions of years ago and are related to molluscs such as mussels and snails. They can grow to an enormous size with eyes as big as footballs, but they still live for only a couple of years. They mate once in their lifetime and die shortly after. They have blue blood and three hearts and they can shoot out jet-black ink. They have a brain and have behaviours that could be interpreted as signs of intelligence, even though more than half of their brain is distributed in their arms. They are colour blind, but they can change the colour of their skin in a flash. They are masters of disguise and are able to alter the texture of their skin and the patterns displayed on it at lighting speed. They can also 'taste' using the suckers on their arms. They can move extremely fast thanks to a jet-propulsion system built into their body cavity. Although they are soft-bodied and look vulnerable, cephalopods are formidable predators. Octopuses have arms that are so strong that they can exert a force equal to hundreds of times their own body weight. Squid and cuttlefish can shoot out a tentacle to capture prey at the speed of a javelin thrown by an expert athlete. Cephalopods are, however, so much more than just fascinating creatures with strange physical characteristics. They are a nutritious, delicious protein source that has found a place for thousands of years in many food cultures around the world. As squid, cuttlefish, and octopuses are native to virtually all parts of the ocean, they are an excellent and available alternative to meat from terrestrial animals. This book is written to promote the overall place of cephalopods in home kitchens and to inspire the uninitiated to add them to their diet. It describes the many facets of their anatomy that play a central role in their potential use as healthy, diverse, and interesting food sources, with a particular emphasis on their taste and texture. By way of an assortment of recipes, the authors hope to dispel the myth that it is difficult to prepare delicious dishes using squid, cuttlefish, and octopuses. In addition, there are contributions to the on-going discussions about how marine resources can be exploited more responsibly in a sustainable manner. Ole G. Mouritsen is a professor of gastrophysics and culinary food innovation at the University of Copenhagen,president of the Danish Gastronomical Academy, and director of the Danish national research and communication centre Taste for Life. Klavs Styrbaek is a chef and leader of the gastronomic enterprise STYRBAEKS, which includes a gourmet restaurant, a cooking school, a catering service, and a product development branch.

Potato and rice are the two main staples of our diet, but their potential is often sadly overlooked. Here they are brought to the fore in one comprehensive volume offering information about varieties and preparation, but more importantly hundreds of tempting ways to cook with them. Potatoes make an excellent base for soups and appetizing snacks, and can be used in an astonishing array of dishes, from classic pies, bakes and stews, to gnocchi, quiches and pizzas. Rice is an ideal partner for almost any ingredient, and you can learn here how to perfect all the varieties of rice, including risotto, paella, biryani, sushi or rice pudding.