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List Price : $40.00
Price : $21.20 on July 10, 2012
List Price : $40.00
Price : $21.20 on July 10, 2012
The River Cottage Meat Book Reviews
| 73 of 74 people found the following review helpful  Fabulous book for serious cooks. I'm in love with it., By This review is from: The River Cottage Meat Book (Hardcover) I've had my eye on this book for a couple of years, but acquiring it meant getting it from the UK. Finally, it's available in an American edition -- complete with American measurements. Most of the text is the same as in the UK (so he's referring to British resources, not the least of which is the availability of grouse and venison) but an afterward adds details for us Yanks.This is, without a doubt, among the most authoritative cookbooks I have encountered. It's less a collection of recipes than it is the "theory and philosophy of meat," except that description sounds dreadfully dull. And Hugh Fearnley-Whittingstall is never, never dull. His text is engaging and entertaining as well as educational. He teaches you how to _think_ about cooking meat successfully -- the steps and the scientific reasons behind them -- so that you can cook well without recipes. Roasting, for example, is a three step process: the half hour sizzle at high heat, the cooking (at... Read more 65 of 67 people found the following review helpful This is more than cooking meat, it is fundamental knowledge, By This review is from: River Cottage Meat Book (Hardcover) 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... Read more 55 of 59 people found the following review helpful Everything you want to know about meat..., This review is from: River Cottage Meat Book (Hardcover) I ordered this as a birthday gift for a carnivorous friend and have spent half a day curled up with it. Far more than a cookbook, The River Cottage Meat Book is an engagingly-written short course in animal husbandry and the butcher's art, accompanied by glorious photographs of British farm life, sizzling kebabs and perfectly marbled beef. We are forced to think long and hard about the meat we eat. What breed of animal did it come from? How/where was the animal raised? What did it eat? Do we respect the sacrifice it has made? We are encouraged to do a bit of soul-searching about our own food practices.After several chapters devoted to each of the common and many of the not-so-common animals eaten by humans, the author begins his treatment of meat preparation. Each method is thoroughly explored, before we get his recipes, which run the gamut from Roast Belly of Pork with Applesauce to Spaghetti Bolognese, from Shepherd's Pie to Terrine of Sweetbreads with a Broad Bean... Read more |
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