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The River Cottage Meat Book

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80% Recommended by our customers.
Publisher: Ten Speed Press
Catalog: Book
Release date: 2007-05
Media: Hardcover
Number of pages: 543
Ean: 9781580088435
Book Isbn: 1580088430

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Author:

Hugh Fearnley-Whittingstall

see more Books by Hugh Fearnley-Whittingstall

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Professional Review:

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.

User Reviews:

Written on January 5, 2008
Summary: Fabulous book for serious cooks. I'm in love with it.
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 325-350), and the time in which you let the meat rest. This is not a 3-page vague arm wave. It's 19 pages plus pictures, and not a word is pedantic.

The first section of the book -- 200 pages -- is called "Understanding Meat," and it begins with a remarkably thoughtful philosophical examination of the ethics of eating it. Fearnley-Whittingstall is a firm believer in treating animals well, and the health reasons we must do so; as a result, you'll be convinced to buy organic and farm-raised meat rather than mass produced stuff. If you aren't already. Anyway, he has chapters on beef and veal; lamb and mutton; pork and bacon; poultry; game; and offal. Each explains how to shop for the stuff, what the different cuts are, relevant instruction (how to joint a chicken or skin a rabbit -- the latter a necessity if your supplier is the local hunter), and so on. There's more than you'd find in most cookbooks: poultry isn't just chicken, but also turkey, duck, geese, guinea fowl, and quail.

Part Two is about cooking the meat, and chapters are devoted to each method: roasting, slow cooking, fast cooking (such as frying), barbecuing, preserving and processing (curing, sausages, etc.), and "meat thrift," which tells you how to make stock and soup and to use leftovers. Each of those chapters goes into wonderfully exhaustive detail... and then there are the recipes.

I'm sure the recipes are chosen largely to illuminate some part of his instruction, but heck, you could ignore all the rest and just pay attention to the recipes... and the photos, which make me think, "Heck yeah, we need to have a party, so I can serve this 'serves 20 or more' 'Aromatic shoulder of pork Donnie Brasco'!" (a whole shoulder of pork slow-cooked with garlic, five spice powder, chile, and soy sauce). I have my eye on his Oxtail-and-Tongue braise with rich red wine sauce. I'm screwing up my courage to try his deviled kidneys (if anything could convince me, this would be it). And when I'm ready to roast a full roast beef, these are the instructions I'll turn to.

Awesome book. I'm in love. You'll pry it out of my cold, dead hands.

Written on January 1, 2008
Summary: A great comprehensive guide for anyone
I ordered Hugh's book after watching his shows and knowing he has a great understanding and respect for food. This book is very hard to put down and gives valuable information needed to take your cooking to the 'next level'. Hugh is a master of what he does and we are merely students!
Great book.

Written on December 2, 2007
Summary: It's a classic!
This book is not only fantastic to cook from but it is a great read. I even gave it as gift to a friend who is a vegetarian and he read the whole thing and loved it! No other books need apply this winter- I'm cooking my way though this one and that's enough for me.

Written on August 9, 2007
Summary: Meat, meat, meat
I am a husband and father who has done most of the family cooking for three decades. I have always roasted meats extremely simply, with very little salt and spices, because that is the quickest and easiest. It also tastes just fine. When I wanted to go to the next level of complexity and sophistication, I bought The River Cottage Meat Book. What a wonderful choice. This cookbook gives clear instructions on basic techniques as de-glazing, and it is exceptionally easy to follow. It also offers clear explanations on WHY to cook in a certain way, and its advice is solidly based on the results of experimentation. Best of all, this book has a number of recipes which are individually worth the price of the book. As an Asian-American immigrant, I can vouch for the authenticity and quality of the few Asian-American recipes. Altogether, this is an exceptional book for the amateur cook who wants to take his cooking of meats to a higher level.

Written on July 21, 2007
Summary: The River Cottage Meat Book
It is a great book for everything you'd need to know about meat. How to prepare it, how to cook it, and how it comes to market. There is so much about meat that I now have a greater appreciation for! Great Book!

Comparison map

Wondering how the book "The River Cottage Meat Book" relates to similar books? Find out at a glance here:

Price comparison	The River Cottage Meat Book	Charcuterie: The Craft of Salting, Smoking, and...	The River Cottage Cookbook	The Whole Beast: Nose to Tail Eating	Pork and Sons	Bones: Recipes, History, and Lore
Our price	$26.40	$23.10	$23.10	$13.57	$26.37	$23.07
List price	$40.00	$35.00	$35.00	$19.95	$39.95	$34.95
Lowest used price	$30.11	$20.85	$23.99	$11.44	$20.95	$11.98
Lowest new price	$25.00	$20.82	$21.94	$10.98	$24.95	$17.13
Catalog	Book	Book	Book	Book	Book	Book
Release date	2007-05	2005-11-21	2008-05	2004-03-30	2007-04-01	2005-10-25
Media	Hardcover	Hardcover	Hardcover	Paperback	Hardcover	Hardcover
Number of pages	543	416	448	224	370	272
Ean	9781580088435	9780393058291	9781580089098	9780060585365	9780714847900	9780060585372
Book Isbn	1580088430	0393058298	1580089097	0060585366	0714847909	0060585374
Link to shop^* (opens in a new window)	BUY IT NOW^*	BUY IT NOW^*	BUY IT NOW^*	BUY IT NOW^*	BUY IT NOW^*	BUY IT NOW^*
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