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The River Cottage Meat Book | 
 enlarge | Author: Hugh Fearnley-whittingstall
Publisher: Hodder & Stoughton
Category: Book
List Price: £30.00
Buy New: £16.94
You Save: £13.06 (44%)
New (24) Used (10) from £15.51
Rating:  35 reviews
Sales Rank: 1540
Media: Hardcover
Pages: 543
Shipping Weight (lbs): 4.7
Dimensions (in): 10.4 x 8 x 1.7
ISBN: 0340826355
Dewey Decimal Number: 641
EAN: 9780340826355
ASIN: 0340826355
Publication Date: May 24, 2004
Availability: Usually dispatched within 1-2 business days
Condition: BRAND NEW
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Amazon.co.uk 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
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| Customer Reviews: Read 30 more reviews...
Truly great meat September 22, 2008
Justin Rimmer (Dangleberrywood, Berkshire)
1 out of 1 found this review helpful
This is a fantastic book and lives up to all the expectations I'd had when rading the reviews on Amazon. It truly isenlightening to see someone being frank and honest about eating meat - I have to say he really is open about his meat and goes into great detail about what he likes to do with his meat. It's a great reference for all wannabe chefs, and let's face it many of us fancy ourselves as the next big thing.
I love cooking and so does my partner. We often like to entertain a throng of guests with a buffet or smaller guests with a 3 course meal (smaller meaning less numbers, not height restricted). Anyway we are always looking for new recipes to excite our guests and chanced upon this little gem. With no shame, we are not vegetarians so like so we look for unusual things to do with our meat. We have been known to tightly bound our beef and prick it with rosemary and garlic - the juices just flow out and create the tastiest creamy beef sauce - and when sliced and place to the side of the plate, the moist, red beef curtans provide a superb frame in which can be place all manner of other ingredients. I have a particular penchant for lamb and exotic recipes such as Moroccan lamb, slowly cooked with apricots and other such ingredients really bring out the best of my tender meat. We also have a joint liking for venison, although this can be dear. I really must say that the contents of this book cover all these types of meat and more and is a real delight to see suggestions that really do the ingredients justice. Most people may consider chicken to be a little bland, however given the right herbs and spices even a dull piece of chicken can be turned into a real feast. For me there is nothing like a nice lean breast, sprinkled with a little cheese for that real treat at supper. However what we both really like is pork. For me a slow roasted skewer with pomodorini, sweet AND hot peppers, onion and lightly oiled pork gives the ultimate satisfaction - a veritable pork sword length of enjoyment. My partner however prefers something a little sweeter and for her, nothing puts a smile on her face more than when she has pork in cider.
Outstanding book, more of a meat encyclopedia than recipe book July 8, 2008
A. Wareing (London, UK)
As many others have mentioned this is a truly outstanding book. Aside from the chapters on the ethics of meat, which many others have covered, this really is an encyclopedia of meat. The various chapters explain all the different cuts of meat, what good cuts look and feel like and the appropriate way of cooking. It does have many recipes but its much more than that it gives a great overall idea of all the different cooking processes. These sections are particularly useful and give great background info on each method the likes of which i have found in no other cookbook. It has increased my confidence in choosing, buying and cooking meat no end. Since buying this I have had the skills to cook much more varied species and cuts of meat, cooking them using many different methods. Whilst i have made many of the tasty recipes, I use the book almost daily as a reference title. If your a meat eater and can only buy one cookbook this is the one.
I really need this book. January 22, 2008
Mrs. D. L. Cox (uk)
1 out of 1 found this review helpful
Fantastic book. I have learned so much from this book and I have developed a whole new respect for the meat I eat.
This book is an eye opener educating about...
animal farming/welfare
what cuts of meat work for what purpose
how to recognise good quality
pricipals of different styles of cooking and why they work.
I also highly value the chapter on meat thrift. Using leftovers to their best advantage. There is no doubt that this book deserves all the praise it gets..well done hugh!
A Wonderful Book! January 11, 2008
Skinny Malinky (London)
1 out of 1 found this review helpful
Please please please - everyone buy this book. Infact, everyone buy every book Hugh has published about food! This man is a hero. Yes, it is a cookbook but it is also soooooooo much more. A real education about meat - the whole process and not just skirting around the issues. Hugh states that he is a meat eater but that he is not a meat eater at ANY cost. He cares passionately about the conditions animals are kept in and how they are treated/live their lives whilst they are among us. Added to this - the recipes are absolutely fantastic. This book is a must for anyone who loves to cook, wants varied, interesting and easy to follow recipes and also cares about what they put on their plates. Fantastic book - I shall be adding ALL of his other books to my shelves.
Beware - this book could change you for life December 13, 2007
hypercat (united kingdom)
5 out of 5 found this review helpful
I've had this book for a year and it's changed my meat shopping and cooking patterns for good. Out of over 150 cookbooks currently on my shelves, it comes out time and time again (and it's beginning to look like its been marinated). A combination of lifestyle philosophy, meaty reference book, polemic and evangelical call to ethical shopping and cooking, it is so much more than a cookbook. Hugh has a great easy and lucid writing style and the recipes really work (his tortilla mix has become my standard). Hugh's persuasive arguments for thinking about what we eat, how meat is produced and on animal welfare issues provide a powerful force for pricking the conscience. A major weapon in pushing back the fast food and processed food culture and the inhumane and poor production values that currently dominate. Read this together with Joanna Blytheman's Bad Food Britain and you may just start to seriously re-evaluate how you shop and eat. It may have increased the amount I spend on good quality ethically produced meat but its also made me respect good produce and eat better. Oh and its handsomely illustrated and well laid out as well - just a little difficult to read in bed and carry because of its size.
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