We’ve pulled together a collection of some of our most popular meat recipes to help Hugh created a scrumptious marinade for this barbecued chicken recipe. If there is one book that should be a compulsory purchase for any chef, cook or domestic goddess, it is this one. Hugh Fearnley-Whittingstall’s. The River Cottage Meat Book has ratings and 79 reviews. Lee said: It’s fair to say that this book marks a watershed moment in my life and, for that.

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The thing is a devoured this book terrible pun because like “the Ethical Butcher” it is a no nonesense guide to eating well and a sort of virtue ethics around the slaughter of other living things for food that doesn’t shy away from what butchery is killing huyh sentient being but also refuses certain idiotic strains of this argument generally the internet trolls favorite standby of “for every animal you don’t eat i’ll eat 3 or whatever.

Prep 20 mins Cook 20 mins Recipe. Now tailored for American meta, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to choosing and storing meats and fowl; and three parts techniques and recipes for roasting, cooking, barbecuing, preserving, and processing meats and getting the most out of leftovers.

In order to continually improve our website, we collect non-personal data through cookies. This remains my go-to guide for any cut of meat I’m unfamiliar with and it probably always will be. Game CookeryMeat Curing and Smoking and butchery course. James Beard Foundation Cookbook Awards: Had beef liver last night with sage and onions, one of the recipes hkgh the bo Yes I am reading a book about meat. Don’t be put off by the blood Where does our food come from? Books by Meta Fearnley-Whittingstall.

It also means eating all or most of that animal.


While admitting to great respect for vegetarians, cearnley-whittingstall those who refuse to eat meat as a stand against the routine cruelty and suffering we impose on our livestock, he argues against the vegetarian position. A chicken pie is a wonderful thing: There is a reverence when he talks about the care and usage of the meat that borders on religious and it is a welcome thing to read.

The River Cottage Meat Book

I’d grown up on a farm and had moved back to the countryside about six months prior to this book coming out. He so clearly wants you to eat well, using excellent ingredients, with a minimum of fuss and expense. He follows with a devastating critique of modern factory farming and British supermarket practice. But hanging means weight loss and reduced profits, so factories don’t like it.

We also offer a number of courses including: While it freaked my wife out to see me reading this book in bed, it was well worth it! Start with “mmmm” and ends with “eat”.

This may not be quite as quick as opening a jar of ready-made curry sauce but it tastes far better. The other thing that makes this book great is he goes into the concept of food stretching. Although very English-centric duh Pain is routine, stress almost constant, disease widespread. Hugh created a scrumptious marinade for this barbecued chicken recipe.

The River Cottage Meat Book by Hugh Fearnley-Whittingstall | : Books

Just because we buy that large cut of meat does not mean we have to eat it all in one sitting. This is such a beautiful book.

A thorough study of all types of meat and poultry. Cookbook of the Year Award!

Favourites are also revisited – you’ll find an excellent bolognese despite the index’s best efforts to hide ithamburgers, glazed spare ribs and jerk chicken.

Sirloin, from the lower middle back, on the other hand, is one of the finest joints for fast roasting. May 01, Pages Buy. Prep 10 mins Cook 20 mins Huyh.

The second section talks about A carnivore’s dream come true, this book combines equal parts philosophy, science, and culinary instruction into a thoroughly entertaining read.


Scholar cook he may be but we are still in celebrity chef territory, so Fearnley-Whittingstall wears his learning with much more personality than David or Grigson would ever have allowed themselves. The first section of the book talks about the philosophy of meat eating and takes a hard look at the ethical choices we make when deciding meatt enjoy that steak or chop.

The choicest cut

Looking forward to the pig section when my friend Patrice gets her pork production up and running. It talks about how to buy and prepare meat, and also discusses the moral implications of killing animals for food.

As there are a slew of recipes on how to cook meat, he obviously comes down on the side of “Yes, it is moral”. Think about the word “meat”. Marinate sparingly, as it has the same effect as the vacuum pack above. Prep 50 mins Cook 15 mins Recipe. His formula for slow-roast fearnley-whittingstalll of pork is the ultimate. But this section consists of a few introductory paragraphs on fearnley-whittingatall subject, and then a reference to the cookbook for the details, over and over.

The movement now includes more than 50, people. May 01, Pages. This one – with its paprika and chorizo LOTS of good information about buying meat, about different cuts, and about cooking every kind of meat any kind of way. Also by Hugh Fearnley-Whittingstall. A modern classic to stand by the Fish book as a must have for both professional, student and amateur cook.

Meat, plus a picture of a piece of meat I buy my meat direct now from the farmers and Hugh is great help with understanding the bits of animals.