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
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