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The River Cottage Fish Book by Hugh Fearnley-Whittingstall
£17.96
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The River Cottage Cookbook by Hugh Fearnley-Whittingstall
£8.00
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Basic Butchering of Livestock and Game by John J. Mettler
£9.09
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Mushrooms: River Cottage Handbook No.1 (River Cottage Handbook) by John Wright
£8.44
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Charcuterie and French Pork Cookery by Jane Grigson
£9.69
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The first intriguing question that The River Cottage Meat Book inspires is: what is the author's agenda? The book has so many aims it's difficult to know where to begin. First of all, this is a definitive guide to the preparation and cooking of meat, in all its various forms. Fearnley-Whittingstall deals (in assiduous detail) with such topics as roasting, grilling and preserving everything from turkey to trotters, in a variety of recipes that he obviously knows and loves. But there is far more to the book than this--fascinating sections on the many different types of meat (lamb, pork and so on) are crammed with information on the different cuts of meat and what they should be used for.
But as someone who raises and utilises his own livestock at the River Cottage, Fearnley-Whittingstall is clearly passionate about the welfare of animals bred for food, and provides some unpalatable information on widespread misdemeanours in these areas. If nothing else, this book will persuade you that it's a good idea to buy your meat from butchers who are equally passionate about these issues, or even direct from reputable farms. The concept makes sound ideological sense, but also ensures that your meat dishes will have an unrivalled depth of flavour. --Barry Forshaw
The Bookseller, 12 March 2004
Wonderful stuff - unquestionably this year's essential purchase for all keen cooks
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