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The River Cottage Meat Book Hardcover – May 1 2007

5 out of 5 stars 8 customer reviews

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Hardcover, May 1 2007
CDN$ 52.20 CDN$ 47.38

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Product Details

  • Hardcover
  • Publisher: Ten Speed Press (May 1 2007)
  • Language: English
  • ISBN-10: 1580088430
  • ISBN-13: 978-1580088435
  • Product Dimensions: 19.8 x 3.7 x 26.7 cm
  • Shipping Weight: 2 Kg
  • Average Customer Review: 5.0 out of 5 stars 8 customer reviews
  • Amazon Bestsellers Rank: #174,452 in Books (See Top 100 in Books)
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Top Customer Reviews

Format: 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.
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Format: Hardcover Verified Purchase
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.
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Format: Hardcover Verified Purchase
The first half (or more) of this book is an explanation of the sources and uses of all the meats that find their way into the kitchen. It's insightful and illuminating. This is not a book full of recipes, although there are some. Excellent read!
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By Switzy on June 13 2013
Format: Hardcover Verified Purchase
A seriously in depth look at all of the aspects of meat. From beef to grouse. There isn't an animal overlooked. Includes some passionate recipes as well as thoughtful tricks and tips when dealing with curing and game.
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