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Product Description
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. --This text refers to an alternate Hardcover edition.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an alternate Hardcover edition.
Review
'Unflinching respect for the animal and commitment to the truth sets Fearnley-Whittingstall apart from the rest of the food-writing mob. This is the most honest cookbook I have found, reeking with helpful, hands-on wisdom. It is everything it should be and more ... deliciously funny, well written and neither macho nor sanctimonious. If you eat meat, you will buy, prepare and cook it better having read this book.' -- Jill Dupleix, The Times 'Thumpingly enormous, extremely good, and manages to be at once a recipe collection, a series of tutorials on the principles of cooking, a directory of organic suppliers, a philosophical essay, a timely report on the state of intensive farming and a forceful polemic' -- Sam Leith, Daily Telegraph 'The sheer wealth of information is amazing and it is truly one of the most informative and passionate books you will ever read on the subject. It should be bought by every meat-eating household, as well as every butcher and supermarket manager throughout the land' -- Martin Koerner, Waterstones Books Quarterly 'I have been unable to put it down ... I urge all meat lovers to go and buy it. It is excellent' -- Mervyn Hancock, Western Daily Press 'Carefully researched, revelatory and powerful... The technical bits of the book are especially good and equip you with an understanding that is all too often absent from celebrity chef offerings ... delivered with lively writing and endearingly corny puns' -- Felicity Lawrence, Guardian 'A tome as heavy as a newborn piglet ... brave and deeply challenging stuff... a refreshing and triumphant antidote to dumbed-down recipe writing... positively incendiary' -- Joanna Blythman, Sunday Herald 'The solitary TV regular who can write a decent cookbook ... the enthusiastic carnivore will relish all 550 pages' -- Christopher Hirst, The Independent 'The best new book of the year without a shadow of a doubt, a serious treatise, a meat cookery bible and a supremely appetising recipe collection. Fearnley-Whittingstall is our most important and eloquent food writer today. His finger is always on the pulse. He tells it as it is without pulling punches and without wagging a moralising finger. This is the work of a thoughtful and caring omnivore. Everyone who eats meat should have a copy, and some who have stopped eating meat may find reasons in it to reconsider meat-eating in a fresh light' -- Philippa Davenport, Financial Times
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Most helpful customer reviews
8 of 9 people found the following review helpful
5.0 out of 5 stars
This is Truly a Life Changing Book!,
By
This review is from: The River Cottage Meat Book (Hardcover)
Wow. This is a gorgeous, well-written and incredibly insightful book on anything meat. It is very difficult to put down - it contains compelling and intriguing information that truly has made me re-evaluate purchasing meat. Although I have an adventurous palate the author has inspired me to delve deeper (i.e. offal). This is my way of cooking - head-to-tail, honest, rustic cooking.The first half of the book discusses all aspects of meat including hanging, intensive production, animals treatment, charcuterie, various cuts, techniques, etc. It contains some fairly graphic photographs. The second half contains great recipes. I highly recommended this book - well worth the price. Just love it.
4 of 4 people found the following review helpful
5.0 out of 5 stars
You have to read it!,
By
This review is from: The River Cottage Meat Book (Hardcover)
I love cooking and reading about food. This is a book you must read and I highly recommended for anyone interested in reading about meat.The first part of the book is devoted to analyse our relationship with farm animals and the morality of eating meat. Then is a lot of information about the different kinds of meat cuts and great recipes at the end. I truly fell in love with this book. Just be aware that this is not a book to take with you in the subway; it is quite thick.
5.0 out of 5 stars
Very Informational,
This review is from: The River Cottage Meat Book (Hardcover)
Very good book, explains all the parts and different areas of the animal as well as gives you some great recipes for less commonly used animals and parts
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