John Torode's Beef and other Bovine Matters Hardcover – Illustrated, 19 Sep 2008
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"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
"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."See all Product description
Top Customer Reviews
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.Read more ›
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!
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.
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.
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!
Most Recent Customer Reviews
NOW I KNOW WHAT A COW LOOKS LIKE LOL!! GREAT BOOK FOR ALL TRUE CARNIVORES LOVELY DISHES WITH CLEAR SIMPLE INSTRUCTIONS. Read morePublished on 15 Nov. 2014 by MAD COW
Fantastic variety of recipes. Also includes side dishes to compliment. I will now look out for other books by John.Published on 28 Feb. 2013 by Michelle
I bought this for my husband for his birthday as he had been wanting it for ages. Its a lovely book with some fab recipes in it!! Good prompt service no problems.FantasticPublished on 8 Nov. 2012 by Rugbyleaguebluefi39
This is a good helpful book with loads of information about beef that that you wouldn't necessarily know. It includes a combination of familiar recipes and new ones to try. Read morePublished on 25 Mar. 2010 by Kate