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.
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 throug
Number Of Pages: 543
Published: 1st May 2007
Publisher: TEN SPEED PR
Country of Publication: US
Dimensions (cm): 27.1 x 20.5 x 3.7
Weight (kg): 2.12