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2nd out of 13 books
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11 voters
The River Cottage Meat Book
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...more
Hardcover, 544 pages
Published
May 1st 2007
by Ten Speed Press
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I think many of us have been raised now in a society where meat is available in plastic trays and if you chop up a chicken breast you are being adventurous.
When confronted with a certain cut I didn't know what to do with it. When a recipe asked for a certain cut I had no idea what would work as supermarkets label things according to their assumed suitability rather than proper term.
This one book told me more than I could ever need to know. I can now independently select cuts for purpose and al...more
When confronted with a certain cut I didn't know what to do with it. When a recipe asked for a certain cut I had no idea what would work as supermarkets label things according to their assumed suitability rather than proper term.
This one book told me more than I could ever need to know. I can now independently select cuts for purpose and al...more
I think I first stumbled across this book via a vague recommendation of James Peterson's Meat: a kitchen education. The big text: Meat, plus a picture of a piece of meat... got me to this wonderful book. Hugh's intentions are partly culinary but also strongly moral. A big chunk of the text is devoted to discussions of animal husbandry, good and bad, and why to seek the good (because it's good of course!).
The recipes are not many, but the chapters on roasting, fast cooking, slow cooking, etc. pr...more
The recipes are not many, but the chapters on roasting, fast cooking, slow cooking, etc. pr...more
For an ex-vegetarian this is a must-read and allways-by-your-side-book-in-the-kitchen. Love it. I buy my meat direct now from the farmers and Hugh is great help with understanding the bits of animals. He also illustrates all the issues of current meat production in a fun way (believe me, just read it!).
Easy to read, great recepies.
ps. when I told my husband I will start eating organic meat and game, he presented me with this book with a happy smile. If this book weren't such a brilliant thing,...more
Easy to read, great recepies.
ps. when I told my husband I will start eating organic meat and game, he presented me with this book with a happy smile. If this book weren't such a brilliant thing,...more
The section on preserving meat is rife with references to the River Cottage cookbook. Rarely does the rest of the book refer to it (only in a few pointers to recipes in it). But this section consists of a few introductory paragraphs on each subject, and then a reference to the cookbook for the details, over and over. I counted 3 references to it on two facing pages alone. Infuriating!
I suspect that he got near the end of the book and they realized this behemoth was going to outgrow the binding,...more
I suspect that he got near the end of the book and they realized this behemoth was going to outgrow the binding,...more
Title says it all. Think about the word "meat". Start with "mmmm" and ends with "eat".
Not really a cookbook (though recipies are abundant), Fearnley-Whittingstall does a masterful job of raising awareness of where our meat comes from, and how it should be respectfully treated from animal husbandry all the way through to our dinner plate. And how we can change our perceptions and upgrade our quality of eating in small steps.
A thorough study of all types of meat and poultry. This is on my purchase...more
Not really a cookbook (though recipies are abundant), Fearnley-Whittingstall does a masterful job of raising awareness of where our meat comes from, and how it should be respectfully treated from animal husbandry all the way through to our dinner plate. And how we can change our perceptions and upgrade our quality of eating in small steps.
A thorough study of all types of meat and poultry. This is on my purchase...more
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May 18, 2008
Steve
rated it
5 of 5 stars
Recommends it for:
Foodies, Guys who Grill
Recommended to Steve by:
Amy
A carnivore's dream come true, this book combines equal parts philosophy, science, and culinary instruction into a thoroughly entertaining read. The first section of the book talks about the philosophy of meat eating and takes a hard look at the ethical choices we make when deciding to enjoy that steak or chop. I liked this section because it was not as predictable as I thought it would be, and the author presents some truly thoughtful perspective on the question. The second section talks about...more
This bloke nurtures, rears, slaughters, butchers, prepares, cooks and eats his own animals. Get you right into the eternal perpetual logic of the true carnivore. Get a chunk from your local farm-raised purveyor and thrill to the new natural flavour of an old-fashioned joint of meat. His formula for slow-roast shoulder of pork is the ultimate. Unpack your Dutch oven and start reclaiming your culinary past.
A modern classic to stand by the Fish book as a must have for both professional, student and amateur cook.
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. A pity some US authors don't have the courtesy of doing the same for the UK! But perhaps I should blame the publishers and accountants.
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. A pity some US authors don't have the courtesy of doing the same for the UK! But perhaps I should blame the publishers and accountants.
As a former fish-a-tarian, this book has become my meat bible. Hugh F-W makes an interesting case for meat eating, pondering the moral dilemmas of eating animals, a must read for vegetarians and meat eaters alike. Very informative, with everything from sourcing meat and understanding cuts, to the best way to cook your meat. I am putting his Fish book on my wish list.
Yes I am reading a book about meat. All about meat. A meat obsession. We've started eating organic and HFW is one of my heroes. Quit a job and started a farm and now raises all his family's food himself, my dream personified. (I know my friends are laughing.) But this book covers all meats, including the parts we've thrown away for years. Mmmm, beef tongue, beef cheeks, and oxtail. Tried and loved them all. Delicious. Had beef liver last night with sage and onions, one of the recipes from the bo...more
The author is quite a chearacter, who is clearly very passionate about what he does and what he beleives, and I do sympthize with his contention that we need to stop factory farming, and pay twice as much for meat and eat half as much of it. He is nowhere near as likable as Michael Pollard, but along the same lines.
Ok, this is sort of a cookbook, but it's got over 200 pages of pure reading on how meat is produced/where it comes from, how to buy it, and what to do with it before it even gets to the bit about how you cook it, which there's another 300 pages on, so I count it as a book. And it's awesome.
This book is amazing. Although very English-centric (duh... Hugh F-W lives in England!), anyone who is a carnivore or omnivore NEEDS to read this book. It's more approachable than most/many other books (including Omnivore's Dilemma) about this topic. Plus, there's some good recipes within.
It's only a 4 star, for now, since I haven't made it all the way through yet. this book is not for the faint of heart, nor is it for the casual cook. this is a legit reference book.
Also, i own it, if anyone would like to borrow it for reference. frequent hand-washing required.
Also, i own it, if anyone would like to borrow it for reference. frequent hand-washing required.
This is such a beautiful book. A seriously fantastic book. It's got everything you ever wanted to know about (sustainable) meat: butchery charts, pictures of various organs, step-by-step guidelines on how to break down a chicken, how to preserve meat...and so much more. And Hugh Fearnley-Whittingstall's "Meat Manifesto" is one of the most important bits of food writing in a long time, me thinks. An excerpt from the manifesto: "Think about the meat that you eat. Is it good enough? Are you among t...more
Hugh fearnley-Whittenstall is a nose-to-tail chef and tv host who has become a very accomplished gentleman farmer. He values the animals that he puts to death for meat and has a pretty good argument for eating veal (as long as it's pink veal which hasn't been confined like white veal).
This is more than a cookbook, It's a tome all about every step of the process from raising or hunting animals for meat, to finding a good butcher, to showing the food you care. Then come the recipes, and there are...more
This is more than a cookbook, It's a tome all about every step of the process from raising or hunting animals for meat, to finding a good butcher, to showing the food you care. Then come the recipes, and there are...more
It is massive and beautiful and my edition has an enormous piece of red meat on the cover in place of Hugh at the cottage egress. It starts where I needed it to: "Meat and Right". I grew up in a hunting culture, but there are times when I wonder if we humans aren't to step beyond our "natural" path and jettison the meat intake and the implication that we must kill the sentient (at least what we currently percceive to be sentient).
Fearnley-Whittingstall dispenses a candid and personal discussion...more
Fearnley-Whittingstall dispenses a candid and personal discussion...more
A cookbook and carnivore treatise. Communicates technique effortlessly. This book makes the grocery store work for you. Shout out to Sparrow's Meat Market in Ann Arbor, MI, for bringing this book to life.
This is my first grab book for the times and temperature needed to cook any flesh just right.
Comes very close to being an essential for the cookbook shelve.
Comes very close to being an essential for the cookbook shelve.
The first chapter contains what is probably the best defense of ethical meat consumption I have come across - well-reasoned and well-written. Great recipes too!
You want to learn about the types of meat you can eat, the cuts you can have and tasty ways to eat them, this book is for you. I also recommend the rabbit dish.
Picked it up at the library and I am considering buying a copy. It's not indepth enough in some areas like charcuterie, but it's solid in most areas.
Apr 24, 2010
Tyler Wells
is currently reading it
A lazy afternoon when I should be coding, instead I'm reading about cuts of meat, finding purveyors of quality product and roasting meat! Sunday dinner ideas!
This book changed the way I think about, buy and cook meat. Excellent, thorough and extremely informative on the subject.
this guy is a bit of an extreme nut, but he makes some very good points about factory farming
This book is amazing. I now know more about meat than I'm really comfortable admitting.
Has been spot on every time for me. Highly recommended.
Hugh is the best. Every book he does deserves 5 stars.
if you're gonna eat meat, let this book lead the way.
Insightful with theory, general principles, and recipes
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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.
A talented writer, broadcaster and campaigner, Hugh Fearnley-Whittingstall is widely known for his uncompromising commitment to seasonal, ethically produced food and has earned a huge following through his River Cott...more
More about Hugh Fearnley-Whittingstall...
A talented writer, broadcaster and campaigner, Hugh Fearnley-Whittingstall is widely known for his uncompromising commitment to seasonal, ethically produced food and has earned a huge following through his River Cott...more
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