The River Cottage Meat Book (The Hungry Student) - Softcover

Fearnley-Whittingstall, Hugh

Softcover

ISBN 10: 034082638X ISBN 13: 9780340826386

Publisher: Hodder & Stoughton, 2008

Synopsis

"This book aims to help you find good meat, understand it better, cook it with greater 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

About this title

Review:

As you would expect from the quirky and strong-minded Hugh Fearnley-Whittingstall, The 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 ambitious volume yet by an author who absolutely refuses to be categorised. Is he a cookery writer? An expert on the sociology and history of food? An eccentric TV personality? Actually, of course, he's all three (and more); and all of his various skills find expression in this, his magnum opus.

The first intriguing question that The River Cottage Meat Book inspires is: what is the author's agenda? The book has so many aims it's difficult to know where to begin. First of all, this is a definitive guide to the preparation and cooking of meat, in all its various forms. Fearnley-Whittingstall deals (in assiduous detail) with such topics as roasting, grilling and preserving everything from turkey to trotters, in a variety of recipes that he obviously knows and loves. But there is far more to the book than this--fascinating sections on the many different types of meat (lamb, pork and so on) are crammed with information on the different cuts of meat and what they should be used for.

But as someone who raises and utilises his own livestock at the River Cottage, Fearnley-Whittingstall is clearly passionate about the welfare of animals bred for food, and provides some unpalatable information on widespread misdemeanours in these areas. If nothing else, this book will persuade you that it's a good idea to buy your meat from butchers who are equally passionate about these issues, or even direct from reputable farms. The concept makes sound ideological sense, but also ensures that your meat dishes will have an unrivalled depth of flavour. --Barry Forshaw

Review:

The best new book of the year without a shadow of a doubt, a serious treatise, a meat cookery bible and a supremely appetising recipe collection. Fearnley-Whittingstall is our most important and eloquent food writer today. (Philippa Davenport, Financial Times)

It should be bought by every meat-eating household, as well as every butcher and supermarket manager throughout the land (Martin Koerner, Waterstones Books Quarterly)

If you eat meat, you will buy, prepare and cook it better having read this book. (Jill Dupleix, The Times)

Thumpingly enormous, extremely good, and manages to be at once a recipe collection, a series of tutorials on the principles of cooking, a directory of organic suppliers, a philosophical essay, a timely report on the state of intensive farming and a forceful polemic (Sam Leith, Daily Telegraph)

I have been unable to put it down ... I urge all meat lovers to go and buy it. It is excellent (Mervyn Hancock, Western Daily Press)

Carefully researched, revelatory and powerful (Felicity Lawrence, Guardian)

A tome as heavy as a newborn piglet ... brave and deeply challenging stuff... a refreshing and triumphant antidote to dumbed-down recipe writing... positively incendiary (Joanna Blythman, Sunday Herald)

The solitary TV regular who can write a decent cookbook ... the enthusiastic carnivore will relish all 550 pages (Christopher Hirst, The Independent)

About this edition

• Publisher: Hodder & Stoughton
• Publication date: 2008
• ISBN 10: 034082638X
• ISBN 13: 9780340826386
• Binding: Paperback
• Number of pages: 544