River Cottage Meat Book

Fearnley-Whittingstall, Hugh

Published by Hodder & Stoughton
ISBN 10: 0340826355 / ISBN 13: 9780340826355
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2004. Hardcover. The definitive meat cookery manual for a new generation, from the bestselling author of THE RIVER COTTAGE YEAR and THE RIVER COTTAGE COOKBOOK Num Pages: 544 pages, 300 colour. BIC Classification: WBT. Category: (G) General (US: Trade). Dimension: 206 x 273 x 37. Weight in Grams: 2118. . . . . . Books ship from the US and Ireland. Bookseller Inventory #

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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

From the Publisher: * Already a sensation in the United Kingdom, this groundbreaking treatise on choosing and preparing meat is now available in the United States for the first time.
* Includes more than 100 recipes and more than 200 full-color photographs.
* Thoughtfully Americanized, with complete information about assorted cuts (including illustrations), production standards, and sources for buying and learning about meats in the United States.

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Bibliographic Details

Title: River Cottage Meat Book
Publisher: Hodder & Stoughton
Book Condition: New

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Fearnley-Whittingstall, Hugh
Published by Hodder and Stoughton (2004)
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Book Description Hodder and Stoughton, 2004. Hardcover. Book Condition: Used; Good. Dispatched, from the UK, within 48 hours of ordering. This book is in good condition but will show signs of previous ownership. Please expect some creasing to the spine and/or minor damage to the cover. Damaged book. Please note this is a damaged book. The condition of this book is as stated above, however this book is slightly damaged in some way. Typically a grazed corner or torn cover. Thanks. Bookseller Inventory # CHL2313233

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Fearnley-Whittingstall, Hugh
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Book Description Hodder and Stoughton, 2004. Hardcover. Book Condition: Used; Good. Dispatched, from the UK, within 48 hours of ordering. This book is in good condition but will show signs of previous ownership. Please expect some creasing to the spine and/or minor damage to the cover. Bookseller Inventory # CHL2321710

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Book Description Hodder & Stoughton Ltd, 2004. Book Condition: Good. A+ Customer service! Satisfaction Guaranteed! Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. Bookseller Inventory # 0340826355-2-4

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Book Description Hodder Stoughton General Division, United Kingdom, 2004. Hardback. Book Condition: New. Language: English . Brand New Book. 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. Bookseller Inventory # AA69780340826355

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