The River Cottage Meat Book | Hugh Fearnley-Whittingstall | A meaty tome with lots of great tips...

The River Cottage Meat Book | Hugh Fearnley-Whittingstall | Not your average cook book!

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The River Cottage ...

	The River Cottage Meat Book Hugh Fearnley-Whittingstall Ten Speed Press, 2007 - 543 pages average customer review:based on 19 reviews view larger image
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highly recommended

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.

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A meaty tome with lots of great tips and recipes

I bought this book for my adult son and the whole family has enjoyed it. The author knows his subject and is fun to read. So far, we've enjoyed homemade bacon and brassiola (dried beef). If you're interested in meat or learning more about the cuts, etc., this is a great book for you.

Not your average cook book!

I rated this book a 5 for many reasons not the least of which is the education I received in the first 190 pages. It describes how you know meat is good, well treated, how a proper butcher should work, etc, etc. Initially I was put off a bit as the theme is never ending. But then I recalled my days as a youth going with my mother to the local butchers and things started to make much more sense. I started over and have revisited that begining 190 many times now.

Some complain to British, but I felt it translated well.

I was even able to find a local supplier of Heritage Hogs and Lamb, Pasture raised Chickens and Lowline Angus beef to make the best use of the new found knowledge.

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The things you never knew.

The book dispels the cloud of semantical gymnastics over meat. It makes you knowledgeable of what to look for - no matter what it is labeled in the store. It does require a bit of reading but it definitely helps in the purchase and preparation of what benefits us most. It is well illustrated and explained in easily understood terms. You don't have to be a butcher to understand it.

Interesting in depth book

This book goes into great detail about the husbantry, butchering, and the cooking of meat and poultry. I would say this is a must have for the connoisseur of meat. The author informs you of what to look for and the questions to ask when you are at the butcher. This is a very informative book.

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Keep learning

This book has every thing you ever wanted to know (plus what you didn't know you wanted to know), about MEAT. I also love his "The River Cottage Cookbook".

reviews: page 1, 2, 3, 4

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