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John Torode's Beef and other Bovine Matters Hardcover – Illustrated, 19 Sep 2008

4.6 out of 5 stars 14 customer reviews

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Product details

  • Hardcover: 255 pages
  • Publisher: Quadrille Publishing Ltd; 1st edition (19 Sept. 2008)
  • Language: English
  • ISBN-10: 1844006239
  • ISBN-13: 978-1844006236
  • Product Dimensions: 18.7 x 3 x 24.8 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Bestsellers Rank: 187,267 in Books (See Top 100 in Books)
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Product description

Review

"Few chef's know and love their beef like John Torode... he's written a book that cuts through the bull and give home cooks the confidence to find the best beef and do it justice in the kitchen. A rare book and very well done!" --Hugh Fearnley-Whittingstall, Chef.<br /> --Sainsburys Magazine, 1st September 2008

"Each section is accompanied with a cartoon section of a quirly cow... a nice way to help you understand why certain cuts are suited to particular ways of cooking." --BBC Good Food Magazine, 1st October 2008

"Everything you need to know about cooking with beef, from spagehetti with meatballs, to cote de boef with caramelised shallots or grilled veal chops with peas, artichokes and bacon. Let the MasterChef show you how." --Olive Magazine, 1st December 2008

Review

"John Torode's Beef...is fiercley anti-elitist, showing everything from how to cook the finest steak to how to feed eight people with three quid of shin meat."

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Customer Reviews

4.6 out of 5 stars
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Top Customer Reviews

Format: Hardcover
In it you'll find some old favourites such as 'Cottage Pie', 'Beef Stew & Dumplings', 'Burger' and 'Steak & Kidney Pud' nestling with those less well-known, perhaps, e.g.'Pelmini', 'Vitello Tonnato' & 'Sauce Gribiche', and the unexpected such as 'Pasta', 'Chips' (The Big Chip), 'Pineapple Pickle', 'Richard & Judy's Spaghetti Bolognese', all wound up by a short & sweet chapter (dedicated to puds).

To give this chunky tome its full title, 'John Torode's BEEF and other bovine matters', is a great book with the extra bonus of the dustcover doubling up as an informative poster measuring around 50 cm x 75 cm detailing the various beef cuts and which part of the animal they come from.

Measuring in around 25.25 cm x 19.25 cm, the durable hardboard cover opens to 256 high quality shiny pages in a predominantly red, black and beige theme spilt over main chapters:

♦ Stocks, Soups & Gravy (pg 22-33)
♦ Carpaccio (pg 36 -49)
♦ Salads & Snacks (pg 52-77)
♦ Pasta & Rice (pg 80-95)
♦ Pies, Stews & Braises (pg 98-123)
♦ Steaks & Big Hunks (pg 126-163)
♦ Salt Beef: Bresaola & Pastrami (pg 166-185)
♦ Veal (pg 188-211)
* Offal (pg 214-233)
* Sweet (pg 236-249)

sandwiched between an introduction, a short list of recommended butchers and a full index.

The introduction includes snippets of information including a note about John's restaurant at the heart of London's, Smithfield meat market, called, simply - 'Smiths'.
His aim is to bring beef home...put simply - 'any cut to anyone'.
And he delivers.

Overall, it is a passionate and well-written book with some Aussie influences, which you can pick up and dip into any time and have the confidence to tweak if so desired.
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Format: Hardcover Verified Purchase
Nothing wrong with the very Anglo recipes in this book. However, you will find similar recipes in any good cookbook. What I would have expected was some information about different types of cattle, different cut, different cuts in different countries, etc. There are a couple of pages on this but not much more. This book is a good gift to a bloke who loves beef, but doesn't care much about cooking.
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Format: Hardcover
A really good book for the meat lover and most of the recipes are excellent, the guidence on what to buy and where it comes from on the animal are an invaluable guide to tasting the best hunk of beef your mouth has ever had the pleasure to taste.But as for Richard and Judy's spaghetti bolognese, ugh! Not nice, Not nice at all, Just my taste maybe....but Johns 'spaghetti and meatballs' is a far superior dish.
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Format: Hardcover
A brilliant book - combining a wealth of practical beef knowledge and delicious recipes with stunning photography to boot.
A pleasure to read and use - it will be going to the majority of my family for Christmas this year.
Can't wait for Fowl to come out next year!
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Format: Hardcover
This books is amazing! I have been a massive fan of John's and Masterchef forever and now he has made this book all about Beef. I do not even cook that much Beef and bought it more for him than anything, but I am now a convert! Who knew it would be so easy to make all these things!

This books goes through everything to make with beef, and even astonishingly puddings. Which are made from suet, apparently. Plus the jacket folds out to a poster, which is really fun. It shows a cow with all the different types of bits on it, so to speak.

This is a really special book and if anyone wants a really good book for their fathers for Christmas, I would say this is perfect and a little bit different.
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Format: Hardcover
Friends of mine who are converted veggies bought me this book for my birthday as they know I love cooking. My first meal for them went brilliantly well. I fried steak for the first time (superb, and the instructions were spot on), made onion gravy which was gorgeous and really made the meal, and baked apples for pud (which went down well with those who didn't think they'd be that keen).

We love the way the book is written (it's very John!), and the wealth of info in it. I've already made a list of over 20 other meals that I am keen to make as soon as possible. I have loads of recipe books but this one really stands out from the rest.
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Format: Hardcover
Lovely book - the pull out poster / dust cover is a great touch. Tasty recipes throughout - did the meatballs and it made enough for 7 dishes that freeze well.

Not as much on the rearing of animals and the husbandry as the River Cottage Meat book, yet still has a conscience.

Looking forward to cooking more from this!
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