... There is a chapter dedicated to each of the main meat groups - beef, pork, lamb, poultry and game, and in each of the chapters there are diagrams of each animal and what cuts come from where, and these are linked by letter to a description of the cut and recipes that use that cut - it's ... Read review
As you would expect from the quirky and strong-minded Hugh Fearnley-Whittingstall,The ... more
River Cottage Meat Bookis a quirky and strong-minded book. This arm-straining volume (weighing in at an impressive and well illustrated 543 pages) is quite the most a...
Postage & Packaging: £2.75 Availability: Usually dispatched within 1-2 business days...
As you would expect from the quirky and strong-minded Hugh Fearnley-Whittingstall, The ... more
River Cottage Meat Book is a quirky and strong-minded book. This arm-straining volume (weighing in at an impressive and well illustrated 543 pages) is quite the most...
Postage & Packaging: refer to website Availability: Free!
As you would expect from the quirky and strong-minded Hugh Fearnley-Whittingstall, The ... more
River Cottage Meat Book is a quirky and strong-minded book. This arm-straining volume (weighing in at an impressive and well illustrated 543 pages) is quite the most...
Postage & Packaging: refer to website Availability: Check Site.
This book aims to help you find good meat understand it better cook it with greater ... more
confidence and eat it with much pleasure. It first of all covers the basics - everything you'll need to know about choosing the very best raw materials understanding the different cuts and the cooking techniques associated with each of them. I've then given what I hope are foolproof recipes for 150 meat classics from both British and foreign food cultures - shepherds pie steak and kidney pie roast pork with perfect crackling glazed baked ham Irish stew roast grouse with all the trimmings toad in the hole oxtail stew; plus definitive authentic versions of pot au feu cassoulet choucroute steak tartare coq au vin bolito misto pasticcio jerked pork feijoida cozido curried goat satay and chilli con carne. I would like this book to be your first stop on the shelf whether you seek either inspired recipes or technical guidance on any aspect of meat cookery - Hugh Fearnley-Whittingstall.
Postage & Packaging:£0.00 Availability:3-5 working days
This book aims to help you find good meat understand it better cook it with greater ... more
confidence and eat it with much pleasure. It first of all covers the basics -- everything you'll need to know about choosing the very best raw materials understanding the different cuts and the cooking techniques associated with each of them. I've then given what I hope are foolproof recipes for 150 meat classics from both British and foreign food cultures -- shepherds pie steak and kidney pie roast pork with perfect crackling glazed baked ham Irish stew roast grouse with all the trimmings toad in the hole oxtail stew; plus definitive authentic versions of pot au feu cassoulet choucroute steak tartare coq au vin bolito misto pasticcio jerked pork feijoida cozido curried goat satay and chilli con carne. I would like this book to be your first stop on the shelf whether you seek either inspired recipes or technical guidance on any aspect of meat cookery - Hugh Fearnley-Whittingstall
Postage & Packaging:£0.00 Availability:3-5 working days
Advantages: Excellant content, educational, interesting Disadvantages: big heavy book (not for bedtime reading!)
...his tv shows, and admire the way he is on a one man crusade to change the way the average consummer thinks.
Well he's done it again.
This book is not for the faint-hearted, apart from the fact that it weighs probably as much as a good leg of lamb, it also goes into considerable detail about the life and slaughter of animals for our consumption.
But this is the point of the book, and if you have any interest ... ...how it was raised and the effect that will have on the final product, and, finally, to eat as much of the animal as possible so that it didn't die in vain. There is a chapter dedicated to each of the main meat groups - beef, pork, lamb, poultry and game, and in each of the chapters there are diagrams of each animal and what cuts come from where, and these are linked by letter to a description of the cut and recipes that use that cut - it's an all ... more
I have to admit I love Hugh Fearnley-Whittingstall. I have always enjoyed his tv shows, and admire the way he is on a one man crusade to change the way the average consummer thinks.
Well he's done it again.
This book is not for the faint-hearted, apart from the fact that it weighs probably as much as a good leg of lamb, it also goes into considerable detail about the life and slaughter of animals for our consumption.
But this is the point of the book, and if you have any interest in what you eat, i defy you to put it down (other than to rest your weary arm muscles) once you are a couple of pages in. I have long believed that we, as consummers, are our own worst enemies. Wanting cheap, easy to cook cuts of meat, which by default have ended up as slabs of bright red, tasteless lumps of "stuff", around which we base our meals. Nice!
In this book Hugh encourages us to choose our meat wisely, to understand how it was raised and the effect that will have on the final product, and, finally, to eat as much of the animal as possible so that it didn't die in vain. There is a chapter dedicated to each of the main meat groups - beef, pork, lamb, poultry and game, and in each of the chapters there are diagrams of each animal and what cuts come from where, and these are linked by letter to a description of the cut and recipes that use that cut - it's an all round education. There are loads and loads of recipes, and plenty of descriptive reading to help you choose good meat. Basically he is advocating a return to old fashioned values of waste not want not, thrifty cooking (it may have cost a little more to start with, but with soups and stocks, half as much meat could conceivably last twice as long), and getting what you pay for.
If you care about what you eat, buy this book, it's worth every penny.
RRP £25 (although can be found cheaper) ISBN 0340826355
Noo68 21.10.2004 (21.10.2004)
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Review of The River Cottage Meat Book - Hugh Fearnley-Whittingstall
Advantages: Full of Great reading Disadvantages: Heavier than a cow!
The River Cottage MEAT Book, by Hugh Fearnley-Whittingstall.
Put simply-a big book about Meat!
Published by: Hodder and Stoughton
RRP: £25:00
Written by a guy with a very long name, which im not going to use all the way through this review, this book tries to educate us about Meat in all its forms from field to plate, the whats?, whys? and hows? of Meat you should eat and the meat to avoid.
In the current deluge of things we should and should ... ...a bit of a battering. the faceless people who produce these reccomendations tell us constantly what to eat?, when?, how?, how much?, how often? and usually end up telling you that you are going to die. Well I, l ike everyone else am going to die anyway and personally think that its not the food we eat, but the preservatives, chemicals and other nasties that are pumped into it that really do the harm.
Hugh (for short) seems to have picked up on this ...
wompie99 01.07.2005 (02.07.2005)
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Ciao members have rated this review on average: helpful Review of The River Cottage Meat Book - Hugh Fearnley-Whittingstall
Advantages: Informative and Intelligent Disadvantages: Big and Heavy
...boils down to making sure the animal is comfortable and contented during it's life. This is not just for farmers (and all good farmers should know and swear by everything in here), but for anybody who likes a good steak/quail/pork chop, the list goes on. This book is not for vegetarians (well, it is OK for liberal-vegetarians)! There are several sections, and each type of meat is painstakingly discussed. Ever wondered if Pig Brains is edible? Ever ... ...cuts of meats. Information on the best conditions to store various meats is essential to a true meat lover. How badly meat is treated in our modern society!
After this book, I won't be going back to non-organic, non-free range meats if I can help it. I now try my best to make sure my meat comes from reputable sources, good farms etc. I chat to my butcher, and know what I would not touch with a barge pole in the supermarket meat section. To my less ...
pearlythomson 12.10.2004 (19.10.2004)
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Ciao members have rated this review on average: helpful Review of The River Cottage Meat Book - Hugh Fearnley-Whittingstall
Advantages: This book is the closest thing I have to a food bible. Disadvantages: Not a quick reference cook book - but nor was it intended to be.
...to cooking meat.
As the title may suggest, the book focuses purely on meat (of all kinds). What the book is really about is really about is where meat comes from, how it is raised, slaughtered and butchered. If that sounds a bit extreme then this really is the book for you. What people see in the supermarket is the end result. This book focuses on the fact that that piece of meat was once an animal. As such we should ensure that the meat we eat ... ...best possible quality. The stance this book takes has won the support of many vegetarians, not turning them to meat eaters but promoting everything that vegetarians stand for. Yes, this is a book full of meat recopies, but really it's much more than that.
One word of advice. If you are not willing to spend a few pounds more on your meat, to ensure it has come from an ethical background, then this is not the book for you. Read it and you will be ...
steve_swinburne 18.10.2006
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Ciao members have rated this review on average: helpful Review of The River Cottage Meat Book - Hugh Fearnley-Whittingstall
Advantages: Great book, well-written. Disadvantages: Very heavy; vegetarians will be appalled.
...proportions when it comes to the ins and outs of choosing, buying, preparing and cooking meat. In today's culture of the ever-trendy vegetarian I am afraid I am a rebel. Vegetables to me are mere decoration and it is the meat that makes the meal. Thus when I got my hands on this book I devoured it with the same zeal I would a beef joint or a pig roast.
It can be used as a reference book, but I am the sort of meat nerd who enjoyed it as a cover-to-cover ... ...to read style.
The book is divided into 2 sections with the first entitled 'Understanding Meat'. Here, Hugh tells us how to choose and buy 'good' meat and then goes into detail about each of the main meats on offer today: beef, lamb, pork, poultry, game and offal. The second section - entitled 'Cooking Meat' - takes us through the various ways to roast, slow cook, barbecue etc. and offers some enticing recipe suggestions. The first part of the book ...
eGordy 11.10.2005
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Advantages: Lots of great recipes, easy-to-follow with good information for beginners Disadvantages: Experienced cooks will find it lacking in detail, some pricey ingredients
into enough detail to allow it stand up to say, Delia Smiths excellent cookery courses or the positively brilliant 'RiverCottageMeatBook' by HughFearnley-Whittingstall. Saying that, I don't think Jamie Oliver is that kind of chef anyway. The book however, is still jam-packed full of useful hints, tips and suggestions as well as a terrific and varied range of recipes to add to your repertoire and in that sense, Jamie never fails to deliver. It's easy-to-follow with easy-to-cook recipes and for giving you that 'wow' factor when your guests come round, Cook With Jamie succeeds admirably. Recommended.
Oh, and it comes with a very handy plastic cover - useful for protecting it in the kitchen.
Can be found on Amazon for about 16 quid for the impressive hardback edition.
ISBN-10: 0718147715
ISBN-13: 978-0718147716 ...
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