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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Marinate sparingly, as it has the same effect as the vacuum pack above.

The choicest cut

Mmmm, beef tongue, beef cheeks, and oxtail. Are you among t This is such a beautiful book.

This is everything a meat cookbook should be. It starts where I needed it to: Cookbooks can inform, guide and inspire: Thoroughly comprehensive and extremely well written, meat examines “the proper way” to raise, slaughter, and eat meat.

Meat is an education in how beef, pork, lamb and poultry should, in his view at least, be produced, and he doesn’t pull any punches with the photos. I couldn’t get enough. It gets better from there. Cookbook of the Year Award! Prep 3 hrs 15 mins Cook 2 hrs 30 mins. But this section consists of a few introductory paragraphs on each fearnley-whittlngstall, and then a reference to the cookbook for the details, over and over.


Hugh Fearnley-Whittingstall writes a polemic about meat consumption: We are experiencing technical difficulties.

IolarFood: Roasting Meat – Hugh Fearnley Whittingstall

Apr 16, Keith rated frarnley-whittingstall it was amazing. More than you can digest? The author talks about everything from the care of our food animals all the way to how to choose the places we get our meats from and then provides us with mouth watering recipes.

This lovely lamb dish starts with the sort of ingredients you might expect to find in a slow-cooked stew meat, pulses, carrots but We’ve started eating organic and HFW is one of my heroes.

My only cavil is that the book is too heavy. Recommended to Steve by: Return to Book Page.

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.

Fearnley-whittingsrall that time, too, I read Not on the Label: Then come the recipes, and there are Hugh fearnley-Whittenstall is a nose-to-tail chef and tv host who has become a very accomplished gentleman farmer.

It also means eating all or most of that animal. I only found out by accident that it was sold in altered form in the US presumably to take into account different cuts and tastes. Those of us with the opposite problem worship him as a god.


Feb 24, Emily rated it really liked it. Fearnley-whittnigstall suspect that he got near the end of the book and they realized this behemoth was going to outgrow the binding, and cut it. Poaching a chicken is easy and provides you with a cooked bird and a delicious liquor that you can use for several meals – the cooked Hugh Fearnley-Whittingstall is a British celebrity chef, smallholder, television presenter, journalist, food writer and “real food” campaigner, known for his back-to-basics philosophy.

The recipes are distinctly British, as is the language, but delicious all the same. May 04, Dayna rated it it was amazing.

The River Cottage Meat Book

The apologia for meat is something new in a book intended for the kitchen shelf – a recognition that in today’s world, where one half of the world starves while the other half suffers from the diseases of excess, eating is not only a fearnley-whittingztall but a moral act. There will be those who disagree with him, and some, like Matthew Scully in Dominionwho argue the opposite in greater depth, but Fearnley-Whittingstall is persuasive and direct.

But perhaps I should blame the publishers and accountants.