Product Description

First published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK quickly became an underground hit among food cognoscenti around the world. Now tailored for American cooks, 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. With this thought-provoking and practical guide, meat eaters can knowledgeably buy and prepare meat for better health and better living, while supporting the environment, vibrant local economies, and respectful treatment of animals.

Product Details

• Amazon Sales Rank: #3864 in Books
• Published on: 2007-05
• Number of items: 1
• Binding: Hardcover
• 543 pages

From Publishers Weekly
Fearnley-Whittingstall (The River Cottage Cookbook) runs a farm, on 60 acres of land in Dorset, England. His is a voice full of expertise and respect for nature. If it has walked on four legs, chances are the author has raised, slaughtered and/or eaten it. Thus, this densely constructed tome, first published in the U.K. in 2004, and now in a revised American edition, is worth most to those who know a good butcher. The sentiments are earnest, the mood a bit rainy and the recipes rustic. The first third of the book is dedicated to "Understanding Meat" and explores the different cuts of beef, lamb, pig and poultry. While the author abhors processed meats, he has nothing against offal and provides a comprehensive dissection of brains, lungs and stomach linings. The remaining pages are dedicated to the various ways of cooking meat, the copious rules to follow and hearty (at times primal) recipes that exemplify each technique. The fine section on roasting features a Loin of Lamb Stuffed with Apricots and Pine Nuts. For the brave slow cookers, there is Jugged Hare served in a sauce that contains bitter chocolate and the rabbit's blood. And the chapter on preserving covers not only bacon, but also Pigeon Pate and Preserved Goose Legs. (July)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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.

From the Back Cover
Praise for The River Cottage Meat Book:
"A brilliant and entertaining book that underscores the importance of knowing (and respecting) the source of one's food."
--Barbara Lynch, chef/owner of No. 9 Park and The Butcher Shop

"More than just a cookbook, this is a cookbook with a conscience. . . . [It] provides us with much-needed awareness of the realities and responsibilities we face as modern-day consumers."
--Thomas Keller, chef/owner of The French Laundry and Per Se and author of The French Laundry Cookbook and Bouchon

Customer Reviews

Interesting in depth book
This book goes into great detail about the husbantry, butchering, and the cooking of meat and poultry. I would say this is a must have for the connoisseur of meat. The author informs you of what to look for and the questions to ask when you are at the butcher. This is a very informative book.

The things you never knew.
The book dispels the cloud of semantical gymnastics over meat. It makes you knowledgeable of what to look for - no matter what it is labeled in the store. It does require a bit of reading but it definitely helps in the purchase and preparation of what benefits us most. It is well illustrated and explained in easily understood terms. You don't have to be a butcher to understand it.

A meaty tome with lots of great tips and recipes
I bought this book for my adult son and the whole family has enjoyed it. The author knows his subject and is fun to read. So far, we've enjoyed homemade bacon and brassiola (dried beef). If you're interested in meat or learning more about the cuts, etc., this is a great book for you.