Let's Eat Meat: Recipes for prime cuts, cheap bits and glorious scraps of meat - Hardcover

Parker Bowles, Tom

3.88

8 ratings by Goodreads

9781909108318: Let's Eat Meat: Recipes for prime cuts, cheap bits and glorious scraps of meat

Hardcover

ISBN 10: 1909108316 ISBN 13: 9781909108318

Publisher: Pavilion Books, 2014

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Books of the year 2014: The best books on food, The Independent, December 2014

A mouth-watering selection: 2014 s best eight cookery books, The Spectator, December 2014

Cookbook of the Month, Waitrose Kitchen magazine, November 2014

Book of the Week, Telegraph magazine, November 2014

The Cookbook of the Year, Esquire magazine, November 2014

A cracking book, a cracking writer, Matthew Fort, October 2014

In a handsome new cookbook Tom Parker Bowles celebrates the meatier (as well as meat-free) side of eating. Key message: eat less, buy better...Mail on Sunday, October 2014

Let's Eat Meat...is unpretentious and full of practical recipes.The Times, October 2014

Eat meat, but eat less and eat better - that, if any, is this book's philosophy. That's not to say we should stint on great hunks of beef, cut paper-thin and served with glistening gravy, charred steaks, or golden deep-fried chicken. Nor should we forgo slow-cooked lamb, roast Chinese duck, Keralan pork curry or rich jambalayas, cassoulets and daubes - you'll find recipes for all of these here. But read on and things get a little less carnivorous. In the Less Meat chapter, meat shares the limelight with other ingredients, and in Meat as Seasoning, scraps of beef, lamb, pork and chicken are eked out to give depth to a range of dishes.

There are 120 recipes in total, ranging from meat feasts such as roast beef through to game stock and everything in between. Let's Eat Meat shows us how to enjoy meat, whether it is a prime cut or a scrap of meat used in a way that is thrifty but never mean. With an eye on welfare, it encourages us to spend money on eating less but better meat. But this is no revolution: here are recipes for dishes rooted in cultures where meat is a luxury, and so delicious you will return to cook them again and again.

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Review:

a carnivore's cornucopia...Parker Bowles is a no-nonsense epicure with his heart in the right (delicious) place. --Alexandra Henton for The Field magazine, October 2014

In a handsome new cookbook Tom Parker Bowles celebrates the meatier (as well as meat-free) side of eating. Key message: eat less, buy better... --Mail on Sunday, October 2014

In a handsome new cookbook Tom Parker Bowles celebrates the meatier (as well as meat-free) side of eating. Key message: eat less, buy better... --Mail on Sunday, October 2014

Let's Eat Meat...is unpretentious and full of practical recipes. --The Times, October 2014

A cracking book, a cracking writer. --Matthew Fort

Book of the Week --Telegraph magazine, November 2014

The Cookbook of the Year --Esquire magazine, November 2014

Book of the Week --Telegraph magazine, November 2014

The Cookbook of the Year --Esquire magazine, November 2014

Book of the Week --Telegraph magazine, November 2014

The Cookbook of the Year --Esquire magazine, November 2014

Book of the Week --Telegraph magazine, November 2014

The Cookbook of the Year --Esquire magazine, November 2014

Book of the Week --Telegraph magazine, November 2014

The Cookbook of the Year --Esquire magazine, November 2014

About the Author:

Tom Parker Bowles is an award-winning food writer. He writes a weekly column for the Mail on Sunday and is Food Editor for Esquire. His first cookbook, Let's Eat, was published to critical acclaim in 2012, and he is also author of Full English (2009), which won The Guild of Food Writers' Award for Work on British Food, as well as The Year of Eating Dangerously (2007) and E is for Eating - an Alphabet of Greed (2004). He lives in London with his wife and two children.

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