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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: £19.50
You Save: £10.50 (35%)
New (12) Collectible (2) from £19.49
Avg. Customer Rating:  35 reviews
Sales Rank: 694
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 24 hours
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| Customer Reviews:
The best food/cook book you can buy December 10, 2007
3 out of 3 found this review helpful
If you enjoy cooking meat dishes then you have to buy this book. It is far more than a recipe book, it is a bible about meat. There are plenty of recipes though and the index at the back of the book is excellent in its detail. He provides cooking times for all the varying types of meat and goes in to Heston Blumenthal type detail about why you should use certain cooking methods to get the best out of your meats, the half hour sizzle at the beginning of the roast and the unbreakable rule of resting the meat before carving for example, my roasts have hit another level on this advice. In addition there are lots of helpful extra recipes for things like yorkshire puddings, perfect mash etc. easily as simple to follow as Delia Smith.
If you enjoy cooking then this book is a must, it really encourages and teaches you. Offal is a new friend.
Top marks Hugh.
It's a big fella in every way.... July 10, 2007
5 out of 5 found this review helpful
A marvellous book, carrying on from the equally excellent River Cottage Cookbook. The whole book is an education with sections on all types of meat from pork & beef to game & poultry.
The recipes perfectly supplement the sections on the meats Hugh is writing about (or is it the other way around ??)
It's a fascinating read but the proof of the pudding (black pudding?) in any book of this nature should be the recipes & they are top notch.
Hugh has selected a range of recipes ranging from the quick & simple to the more complicated & time consuming. He also gives tips & directions on curing & preserving meats - his enthusiasm really is infectious.
A whopper of a book - if you LOVE your meat then this is a must have & if you're king of your own barbecue , then this will be your bible - a book that begs to be bought & then talks you into cooking meat dishes you've never thought of - ideal !
Inspirational May 22, 2007
2 out of 3 found this review helpful
An inspirational book that made me want to raise my own stock for meat. The detail is impressive, and the quality of information amazing. Definitely a must have book for those serious about the food they eat. Giles Cadman
Meat Lovers Rejoice May 5, 2007
4 out of 5 found this review helpful
Can't say how good this book is. I got it a few years ago and it was the first cookery book that a) I used more than a handful of the recipes from and b) actually makes you a better cook. To top it all it's also an education about the whole process of meat production. I've always tried to ensure that we eat better quality meat and this book has made me even more determined.
Absolutely superb, Everything about meat, production, cooking etc January 12, 2007
12 out of 12 found this review helpful
I have always had a huge respect for Hugh Fearnley-Whittingstall. His cookery programmes have been amazing as they are more than just programmes. They are all about understanding food and its nature. He has effortlessly translated this into a beautiful and highly readable book.
I was engrossed in it from the start. His introduction about meat is amazing. By understanding the nature of meat, its production, slaughter, hanging and packaging, you can go a long way to understanding the nature of meat itself and how best to buy and raise it.
In fact, it is all about really basic details in preparation - from how to make hams to how to buy the best kidneys and why. Hugh seems to be on a mission to make popular old favourites such as tripe and liver - I don't knwo how much success he will have in that area, but his explanation on why it doesn't necessarily taste too good now is definitely indisputable.
I really enjoy his easy readable style, his disucssion on best raising techniques of pigs for instance was fascinating. He has practised what he writes about, he raises his own meat, slaughters it and then prepares it himself. It is a bit disconcerting having a dead pig head starting a chapter, but then Hugh talks about using all thebits of a beast in his chapter entitled 'thrifty'.
Fro those who don't want to raise and slaughter their own beasts, you will gain much from his other chapters - which meats make the best to fast cook (and why) and which are the best to slow cook. Both have why and how. There are chapters on slow cooking, cooking in wood fired ovens, and much more.
The recipes are delicious and the stories about them interesting reading and all provide depth of background to the recipes themselves. This is one book which will be remaining on my shelf for years to come, It is easy to use, interesting, and provides fundamental knowledge. It has my highest recommendation!
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