We’ve pulled together a collection of some of our most popular meat recipes to help Hugh created a scrumptious marinade for this barbecued chicken recipe. If there is one book that should be a compulsory purchase for any chef, cook or domestic goddess, it is this one. Hugh Fearnley-Whittingstall’s. The River Cottage Meat Book has ratings and 79 reviews. Lee said: It’s fair to say that this book marks a watershed moment in my life and, for that.

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Sep 14, Dale rated it really liked it Shelves: Books by Hugh Fearnley-Whittingstall. In order to continually improve our website, we collect non-personal data through cookies. They are what the French call meilleurs amis. Fearnley-whihtingstall Subject Category Winner!

Do not salt too soon – it only draws out the juices. Every book he does deserves 5 stars. We are experiencing technical difficulties. His plea not to shirk “the moral dimension in your dealings with meat” is followed, logically and honestly, by full colour pictures of his calves being slaughtered, though, without the noise and smell, the glossiness of the images fails to convey the messiness of it all.

It is also leading to me wanting to abandon my city ways so that I can raise some cattle and pigs myself.

The River Cottage Meat Book

If this book weren’t such a brilliant thing, For an ex-vegetarian this is a must-read and allways-by-your-side-book-in-the-kitchen. Dec 28, Cathy rated it it was amazing.

Hugh is the bomb. Want to Read saving…. Prep 15 mins Recipe. Dec 03, Lauren rated it really liked it Shelves: Get a chunk from your local farm-raised purveyor and thrill to the new natural flavour of an old-fashioned joint of meat.


An excellent book that makes you think about the meat that you eat, from the common beef to less so offal and game birds. In fact, when this came out, I was already beginning to shop regularly at a local farm shop fearnley-whittingstal, less frequently at the supermarket. It is such a difficult thing to get right, what with the size, its tendency to dry out and I liked this section because it was not as predictable as I thought it would be, and the author presents some truly thoughtful perspective on the question.

Pain is routine, stress almost constant, disease widespread. Meat, plus a picture of a piece of meat The thing is a devoured this book terrible pun because like fearnley-wihttingstall Ethical Butcher” it is fearnley-whittintstall no nonesense fearnley-whittingsstall to eating well and a sort of virtue ethics around the slaughter of other living things for food that doesn’t shy away from what butchery is killing a sentient being but also refuses certain idiotic strains of this argument generally the internet trolls favorite standby of “for every animal you don’t eat i’ll eat 3 or whatever.

Prep 3 hrs 15 mins Cook 2 hrs 30 mins.

IolarFood: Roasting Meat – Hugh Fearnley Whittingstall

Hugh Fearnley-Whittingstall’s latest book, a vast tome with the word MEAT embossed defiantly in large, blood-red letters across its cover, marks him out as worthy successor to that tradition of learned chef. 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.


As there are a slew of recipes on how to cook meat, he obviously comes down on the side of “Yes, it is moral”. Buying and assessing good meat — also thorough but accessible discussions. Please try again later. These days, of course, it is not so much foreign gastronomy that is a mystery as what goes on with food produced under our very noses. You can either duck the issues around feeding animals large quantities of grain that could be used more efficiently to feed humans, and then killing them, or you can confront them.

Prep 50 mins Cook 15 mins. Favourites are also revisited – you’ll find an excellent bolognese despite the index’s best efforts to hide ithamburgers, glazed spare ribs and jerk chicken.

The choicest cut

The first section of the book talks about the philosophy of meat eating and takes a hard look at the ethical choices we make when deciding to enjoy that steak or chop. A chicken pie is a wonderful thing: 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.

He follows with a devastating critique of modern factory farming and British supermarket practice. We’ve pulled together a collection of some of our most popular meat recipes to help you breathe new life into your meat cooking and bring more excitement and satisfaction at mealtimes.