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)
ISBN 10: 0340826355 ISBN 13: 9780340826355
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Book Description Hodder & Stoughton 24/05/2004, 2004. Book Condition: Good. Will be shipped promptly from UK warehouse. Book is in good condition with no missing pages, no damage or soiling and tight spine. There may be some dog-eared pages showing previous use but overall a great book. Bookseller Inventory # 9053-9780340826355

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Book Description 2004. Hardcover. Book Condition: New. 198mm x 270mm x 38mm. Hardcover. The author offers recipes for meat classics from both British and foreign food cultures, placing particular emphasis on the best-loved British dishes - shepherds pie, steak an.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 544 pages. 2.100. Bookseller Inventory # 9780340826355

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Book Description 2004. Hardcover. Book Condition: New. 198mm x 270mm x 38mm. Hardcover. The author offers recipes for meat classics from both British and foreign food cultures, placing particular emphasis on the best-loved British dishes - shepherds pie, steak and kidney pie,.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 544 pages. 2.100. Bookseller Inventory # 9780340826355

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Book Description Hachette Australia, 2004. Hardback. Book Condition: New. 1. 20.3 x 27 cm. "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. Hardback. Bookseller Inventory # MM-47010309

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Book Description 2004. Hardcover. Book Condition: New. 198mm x 270mm x 38mm. Hardcover. The author offers recipes for meat classics from both British and foreign food cultures, placing particular emphasis on the best-loved British dishes - shepherds pie, steak and kidney pie, roast por.Shipping may be from our UK, US or Australian warehouse depending on stock availability. 544 pages. 2.100. Bookseller Inventory # 9780340826355

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