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    <![CDATA[The River Cottage Meat Book]]>
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    <![CDATA[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 three parts techniques and recipes for roasting,  cooking, barbecuing, preserving, and processing meats and getting the most  out of leftovers. With this thought-provoking and practical guide, meat  eaters can knowledgeably buy and prepare meat for better health and better  living, while supporting the environment, vibrant local economies, and  respectful treatment of animals.]]>
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        <name><![CDATA[Hugh Fearnley-Whittingstall]]></name>
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    <average_rating>4.28</average_rating>
    <ratings_count>261</ratings_count>
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  </authors>  <published>2004</published>
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  <date_added>Sat Apr 05 19:51:43 -0700 2008</date_added>
  <date_updated>Sat Jun 28 09:17:03 -0700 2008</date_updated>
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