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The River Cottage Meat Book
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The River Cottage Meat Book

4.34 of 5 stars 4.34  ·  rating details  ·  1,466 ratings  ·  74 reviews
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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Lee Broderick
It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Really Goes Into the Food on Your Plate . I was already, then, thinking about how the human food-chain had changed in recent years and how I could alter my habits to something I felt better about - for myself and the ...more
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
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
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
Anne Brockhoff
Hugh Fearnley-Whittingstall reminds me of other favorite Brits (Nigella Lawson, Jamie Oliver, Delia Smith) in that he's an enabler. He so clearly wants you to eat well, using excellent ingredients, with a minimum of fuss and expense. 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. If you don't want visuals on how an animal goes from hoof to plate, in all its honesty, then this book isn't for you. ...more
Hugh is the best. Every book he does deserves 5 stars.
D Cox
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
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
Aug 04, 2008 De rated it 4 of 5 stars
Recommends it for: anyone who obsesses over food
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
I spent summers as a youth on my Uncles farm and this book too me back to those days gone by. In this world of processed foods, where people are making decisions out of the justified fear of not knowing what is in their food; this book is a giant step in the right direction. 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.

The other thing that makes this book great is
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
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
Bill Lenoir
This is worth it just for the photos. Great source for learning about all aspects of meat.
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,
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,
Renata Weissinger
a must have if you are serious about your meat
Thehusbandsrule Reed
I seriously recommend this book for anyone concerned with the morality and consequences of eating animals for food. It's about traditions of husbandry, butchery, and meat preparation. The introduction is a thorough evaluation of the arguments for and against eating meat and the industrialization of the meat industry. I haven't read the recipe section yet but I know it focuses on not only how to prepare popular cuts of meat but also game animals and the weird parts that people usually don't bothe ...more
This is everything a meat cookbook should be. It talks about how to buy and prepare meat, and also discusses the moral implications of killing animals for food. As there are a slew of recipes on how to cook meat, he (obviously) comes down on the side of "Yes, it is moral". This is going to become a cooking Bible for me, I can tell. It is also leading to me wanting to abandon my city ways so that I can raise some cattle and pigs myself. Mmmmmmm
Nathanael (Boehm) Coyne
When I picked up a copy of this book in a store and flipped through it I almost decided not to buy it - all I saw was talk of offal and text that I didn't find particularly interesting at the time - but so glad I bought The River Cottage Meat Book. Now I am literally reading it from cover to cover and pull it out all the time. Hugh's simple guidelines on roasting have changed my roasts forever - they're now a billion times nicer.
A bible for the conscious meat eater. The first part of the book conveys two main messages: 1) as long as (and only if!) the animals are well husbanded, eating meat is OK. 2) The conscious carnivore appreciates every edible part of an animal, not just the finest filet pieces.

The second half describes the various ways of preparing meat (slow roasting, broiling, braising, etc.) to get the best even out of the more economic cuts.
Nathaniel Moger
Pretty much a must-read if you buy and prepare your own meat.
David G Anderson
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.
Neal Barbour
Sep 22, 2008 Neal Barbour rated it 5 of 5 stars
Recommends it for: omnivores
Where does our food come from? Is it ethical to eat other animals? How do you make the perfect mole sauce for pork? Hugh Fearnley-Whittingstall knows this and more. Thoroughly comprehensive and extremely well written, meat examines "the proper way" to raise, slaughter, and eat meat. I couldn't get enough. Equally balanced between philosophically sound and mouthwatering food porn.
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.
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.
This is a book along the lines of The Omnivore's Dilemma--only the author is extremely clear in his conviction about what it means to ethically raise and eat meat. It made me happy to plunk down $20 for a chicken--if I could be assured that it was able to live the life of a chicken while it was alive. There are also some really tasty recipes, too.
An excellent book that makes you think about the meat that you eat, from the common (beef) to less so (offal and game birds). Raises a lot of ethical questions about the quality of meat that you eat. It is UK-centric (as that's where the author is at), but his views are equally applicable no matter where you are.

Oh yeah, lots of recipes too! :D
Excellent and VERY detailed. So detailed that you might want to turn the pages without your glasses on -you never know when the next page might hold a dead rabbit or chicken feet or a pig head staring right at you... Ug. Other than that: LOTS of good information about buying meat, about different cuts, and about cooking every kind of meat any kind of way.
Catherine Woodman
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.
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.
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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 about Hugh Fearnley-Whittingstall...
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