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The River Cottage Meat Book (Hardcover)

by Hugh Fearnley-Whittingstall (Author)
4.9 out of 5 stars See all reviews (45 customer reviews)
RRP: £30.00
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Frequently Bought Together

The River Cottage Meat Book + The River Cottage Fish Book + The River Cottage Cookbook
Price For All Three: £52.25

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Product details

  • Hardcover: 543 pages
  • Publisher: Hodder & Stoughton (24 May 2004)
  • Language English
  • ISBN-10: 0340826355
  • ISBN-13: 978-0340826355
  • Product Dimensions: 26.4 x 20.4 x 4.2 cm
  • Average Customer Review: 4.9 out of 5 stars See all reviews (45 customer reviews)
  • Amazon.co.uk Sales Rank: 1,948 in Books (See Bestsellers in Books)

    Popular in these categories:

    #2 in  Books > Food & Drink > Meals & Menus > Meat, Poultry & Game
    #3 in  Books > Food & Drink > Food Writers > Hugh Fearnley-Whittingstall

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Product Description

Amazon.co.uk Review
As you would expect from the quirky and strong-minded Hugh Fearnley-Whittingstall, The River Cottage Meat Book is a quirky and strong-minded book. This arm-straining volume (weighing in at an impressive and well illustrated 543 pages) is quite the most ambitious volume yet by an author who absolutely refuses to be categorised. Is he a cookery writer? An expert on the sociology and history of food? An eccentric TV personality? Actually, of course, he's all three (and more); and all of his various skills find expression in this, his magnum opus.

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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Customer Reviews

45 Reviews
5 star:
 (40)
4 star:
 (5)
3 star:    (0)
2 star:    (0)
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Average Customer Review
4.9 out of 5 stars (45 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
74 of 75 people found the following review helpful:
5.0 out of 5 stars Outstanding, Inspiring and Useful, 21 Jun 2004
By A. Weston "Adrian Weston" (Brighton, UK) - See all my reviews
(TOP 100 REVIEWER)    (REAL NAME)   
The man with the most appealing sounding lifestyle in Britain, carries on his real-food campaign with panache in this immensely usable and useful volume. I often scour stacks of cook-books looking for a recipe or instructions for a particular cut and type of meat, now there's a single volume to answer that need. He's always going to make enemies in the Vegan sector, but who could fail to be moved by his passion for quality and standards in food and especially meat. It's also a clarion call to us as consumers to think before we buy and to act on our ethics. He makes you believe you can contribute to ending the stranglehold of intensive chicken rearing for instance.

To top it all, the book is well written, beautifully designed and lvishly illustrated. What more could you ask from a cook book - oh, yes recipes! Well, those are excellent, reliable and oh-so tasty. He make's me re-think my hostility to TV-based food programmes. Hugh, you are a good thing indeed.

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63 of 64 people found the following review helpful:
5.0 out of 5 stars Great cooking, deep thinking, 6 Jul 2004
By A Customer
This is not just a cookbook, but an almost poetic expression of a passionately-held philosophy about food.

First the bit you would expect: tons of great recipes, covering both the more familiar cuts of meat (roasts, pies, casseroles) and weirder ones (innovative ways with liver, sweetbreads, brains and more). So far so good: a really solid meat cook-books

But now comes the good bit: the book is also a sensitive and educational exploration of why we should eat meat, how farm animals should be treated, and how to select meat so that it tastes good. The author argues passionately that it is both our moral and our culinary duty to buy good meat: animals that have been well treated taste better. He also includes a very well thought-out section on the ethics of meat-eating, which far from being the standard diatribe against vegetarians is subtle, educated and immensely convincing.

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48 of 49 people found the following review helpful:
4.0 out of 5 stars Heaven knows I'm carnivorous now., 24 May 2004
By A Customer
It seems a little ironic that a pilgrimage to Manchester to see arch-vegetarian Morrissey's home-coming show should give me the opportunity to notice this book but a cursory flick through the pages confirmed my hope that it would take me to the next rung on the hobbyist cook ladder.

Most cookery books answer the "how?" questions with varying degrees of success but I suspect that after the third or fourth Recipe Collection Christmas Stocking-Filler, many people would like to have a few basic "why?" questions answered to satisfy the need to be able to improvise when ingredients (or even equipment) aren't available or simply to satisfy their creative urges.

The book is therefore split into two so that Hugh Fearnley-Whittingstall can first deal with what you should know about meat before he deals with how you can best cook it. HF-W's combination of concise facts about the meat industry and cutting - sometimes very comedic - observations will give any reader the armoury and terminology to be more intelligent about what they buy (how many people really have more than a rudimentary knowledge about which part of an animal provides which kind of meat and what it's good for?) but as he appears to agree himself, this book is only a starting point and you'll have to establish a good relationship with a good butcher to really get the best ingredients and the best use of what you do buy.

Once you do all this, the rewards are the recipes in the second half of the book. HF-W runs through a number of well-known meat dishes and as usual, some are more adventurous than others. His easy going style and his refreshing honesty about when "the right way" is simply his own opinion makes you realise how accessible good cooking and good ingredients actually are.

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Most Recent Customer Reviews

5.0 out of 5 stars An awsome must have book
This book just covers so many bases and has completely changed the way I buy, prepare and cook meat, it has also altered my whole attitude to how you consider the animals behind... Read more
Published 15 days ago by Mr. Gary Mayes

5.0 out of 5 stars concentrated knowledge and understanding
I have been cooking for nearly 40 years now, and have read dozens of books on the subject. This is the best I've come across since "On Food And Cooking" by Harold McGee. Read more
Published 26 days ago by Christopher Thorpe

5.0 out of 5 stars No frills
This book is simply the best cooking aid ever published. It's basically every decent contemporary meat lover's cooking bible. Read more
Published 2 months ago by Binro The Heretic

5.0 out of 5 stars Hugh really knows his meat
This is a fantastic book and lives up to all the expectations I'd had when rading the reviews on Amazon. Read more
Published 2 months ago by Harry O'Lye

5.0 out of 5 stars Meat eaters bible.
A superb book, You know Hugh does his homework and all his advice is tried and tested.
Published 4 months ago by P. Bird

5.0 out of 5 stars Real food, real cooking
What an excellent book this is.

I have had my copy for about 2 years now and use it regularly, the dishes are delicious, the recipes well written and the book is... Read more
Published 4 months ago by Mr. M. Randall

5.0 out of 5 stars meat bible
Whether you are an absolute carnivore or not this book is the bible of the meat world. So well written with sound knowledge and passion. Read more
Published 5 months ago by Ea Hamlyn

4.0 out of 5 stars The River Cottage Meat book
I bought this as a book for my husband and he loves it. A bit verbose but everything you could want to know about meat and how to cook it.A great book for chaps!
Published 5 months ago by E. J. Atkinson

5.0 out of 5 stars Best ever meat redipe book
I bought this for my father in law for christmas, who was a butcher, and he said is was the best book on meats he has ever seen, and he is already cooking the recipes from it... Read more
Published 5 months ago by pauline g

4.0 out of 5 stars Meat eating
Full of good advice and covers the basics as well as the more complicated recipes
Published 5 months ago by Mr. Christopher G. Notley

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