Items related to Meat London: An Insider's Guide
Synopsis
Meat London: An Insider's Guide is an essential book for the meat-lover living in or visiting London. Divided into concise chapters covering "Restaurants & Pubs", "Street Food" and "Butchers", Meat London covers all budgets, tastes and levels of adventurousness, whether you are intending to eat out on the run, settle into a four-course meal or barbecue your own pig. More than your average guide book, Meat London also takes into consideration important attitude - concerning the supply of meat, seasonality and provenance - in our approach to food and the establishments featured. London's broad multicultural constitution makes it the perfect city in which to sample dishes derived from and progressively influenced by diverse cultural traditions. Whether you are after a venison scotch egg, a 20-ounce steak, marinated goat, hand-made black pudding, brains or kidneys, or a fine roast, Meat London is a wide-ranging and informative resource for restaurants, butchers and markets specialising in meat-centric eating. The book is beautifully illustrated with colour photographs of not only the food but also the establishments the food is served in; including their often charming, unusual, retro or highly contemporary interiors. Featuring an Introduction by the food writer Thomas Blythe, Meat London: An Insider's Guide is the perfect book for the casual restaurant-goer, the enthusiastic home-cook, and the dedicated gastronome.
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About the Author
Thomas Blythe was general manager and maitre'd at Fergus Henderson's St. John restaurant for more than a decade. Thomas is now a freelance consultant and writer contributing to among others GQ.com, Port Magazine online, Observer Food Monthly and food quarterly Fire & Knives.
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