This is a fantastic cookery book for meat lovers. It's well presented and has lots of informative pictures of animals, cuts of meat and how to joint meat as well as yummy photos of the finished product - a meal on a plate. There is no vegetarian section in this book unless you count Mint Sauce or Yorkshire Pudding.
The recipes I've tried have worked really well and have been easy to follow. Most are meals that people want to eat at home and can be prepared without too much faffing. There are loads of good old traditional recipes such as Slow Roast Belly of Pork (page 142), Beef Stew and Dumplings (page 181) and Lancashire Hot Pot (page 184). But equally, if you want a twist on the usual or are cooking for a dinner party there are lovely ones such as Pork Fillet with Rhubarb (page 200) or Mediterranean Gunea Fowl (page 206).
The only gripe I have with this book is the Roasting Table at the back of the book. I often pick up a recipe book just to check roasting times, weights and temperatures but this one is confusing. Meats, temperatures and cooking times are given as usual but at the bottom of the page is a note saying that `temperatures are calculated for a fan oven; if using a conventional oven reduce the heat by 10 - 20C'. Now that is completely the opposite of what is normally stated (a fan oven temperature is reduced by 10 - 20C, not conventional). It's probably best not to use the Roasting Table and follow cooking instructions as stated on each recipe. This is a lovely book to own and any `foodie' would be over the moon to have one grace their kitchen.
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