We’ve pulled together a collection of some of our most popular meat recipes to help Hugh created a scrumptious marinade for this barbecued chicken recipe. If there is one book that should be a compulsory purchase for any chef, cook or domestic goddess, it is this one. Hugh Fearnley-Whittingstall’s. The River Cottage Meat Book has ratings and 79 reviews. Lee said: It’s fair to say that this book marks a watershed moment in my life and, for that.
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And how we can change our perceptions and upgrade our quality of eating in small steps.
This is more than a cookbook, It’s a tome all about every step of the process from raising or hunting animals for meat, to finding a good fearnley-whitttingstall, to showing the food you care. Dec 28, Cathy rated it it was amazing. Also recommended are his other books. After reading this, cookbooks were never the same for me again – a selection of recipes alone is simply not enough.
The choicest cut
We like to eat This is a simple and quick supper Prep 50 mins Cook 15 mins. But hanging means weight loss and reduced profits, so factories don’t like it. Sirloin, from the lower middle back, on the other hand, is one of the finest joints for fast roasting. Tried and loved them all. A seriously fantastic book.
The introduction is a thorough evaluation of the arguments for and against eating meat and the industrialization of the meat industry. Prep 39 hrs Cook 4 hrs. Cookbooks can inform, guide and inspire: As a former fish-a-tarian, this book has become my meat bible.
The River Cottage Meat Book by Hugh Fearnley-Whittingstall | : Books
We also offer a number of courses including: Equally balanced between philosophically sound and mouthwatering food porn. This works as a portable lunchbox, picnic dish, or as part of a cold-cuts lunch or buffet spread. I’d grown up on a farm and had moved back to the countryside about six months prior to this book coming out. Likewise, F-W embraces hunting and offers guidance feanrley-whittingstall game birds and animals as well. The recipe section is not comprehensive but most of the classics are here and well presented, from the incredibly cheap but labour-intensive breast of lamb Sainte Menehould to the incredibly expensive and labour-intensive roast rib of beef with Yorkshire pudding.
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Start with “mmmm” and ends with “eat”. Hugh F-W makes an interesting case for meat eating, pondering the moral dilemmas of eating animals, a must read for vegetarians and meat eaters alike. Aug 08, Anne rated it it was amazing.
Moreover, the dependency of domesticated meat species on us would hugb end just because we stopped killing them. Fearnley-whittungstall second section talks about where meat comes from and how to find and identify good meat.
In some butchers, it is tied up and sold as a cheap roasting joint, but conventional fast roasting it is “a complete waste of time”. Hugh Fearnley-Whittingstall knows this and more.
Want to Read saving…. In light of all that, it’s fair to say that this book was not so much surprising as exactly what I was looking for at the time. They are what the French call meilleurs amis. This is not a case of macho posturing over a barbecue pit: Meat is an education in how beef, pork, lamb and poultry should, in his view at least, be produced, and he doesn’t pull any punches with the photos. I seriously recommend this book for anyone concerned with the morality and consequences of eating animals for food.
I was hoping that this book would have a lot of good charcuterie stuff, but he apparently put most of that in his previous book the River Cottage Cookbook. This makes for a delicious dinner with all of the family or a great starter for a party.
What he preaches instead is responsibility.
Review: The River Cottage Meat Book by Hugh Fearnley-Whittingstall | Books | The Guardian
Excellent and VERY detailed. Feb 24, Emily rated it really liked it. Read it Forward Read it first. Steve has never been a big fan of roast turkey. Nov 16, Thehusbandsrule Reed rated it it was amazing. All mfat is spelled out at fervent and deserved length before we neat near a bit of cooking instruction. Humans inevitably affect animals and vegetarians are no different.
The author talks about everything from the care of our food animals all the way to how to choose the places we get our meats from and then provides us with mouth watering recipes. I think I first stumbled across this book via a vague recommendation of James Peterson’s Meat: Hugh is the best. Want to Read Currently Reading Read. If you are a Carnivore, you owe it to yourself to get this. Just a moment while we sign you in to your Goodreads account.