• The River Cottage Meat Book See large image

    The River Cottage Meat Book (Hardback) By (author) Hugh Fearnley-Whittingstall, By (photographer) Simon Wheeler

    Hard to find title available from Book Depository

    $38.87 - Save $1.12 (2%) - RRP $39.99 Free delivery worldwide Available
    Dispatched in 3 business days
    When will my order arrive?
    Add to basket | Add to wishlist |

    DescriptionFirst published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK quickly became an underground hit among food cognoscenti around the world. Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to choosing and storing meats and fowl; and three parts techniques and recipes for roasting, cooking, barbecuing, preserving, and processing meats and getting the most out of leftovers. With this thought-provoking and practical guide, meat eaters can knowledgeably buy and prepare meat for better health and better living, while supporting the environment, vibrant local economies, and respectful treatment of animals. - Already a sensation in the United Kingdom, this groundbreaking treatise on choosing and preparing meat is now available in the United States for the first time. - Includes more than 100 recipes and more than 200 full-color photographs. - Thoughtfully Americanized, with complete information about assorted cuts (including illustrations), production standards, and sources for buying and learning about meats in the United States. - British edition has sold 150,000 copies.

Other books

Other people who viewed this bought | Other books in this category
Showing items 1 to 10 of 10


Reviews | Bibliographic data
  • Full bibliographic data for The River Cottage Meat Book

    The River Cottage Meat Book
    Authors and contributors
    By (author) Hugh Fearnley-Whittingstall, By (photographer) Simon Wheeler
    Physical properties
    Format: Hardback
    Number of pages: 543
    Width: 196 mm
    Height: 264 mm
    Thickness: 30 mm
    Weight: 1,996 g
    ISBN 13: 9781580088435
    ISBN 10: 1580088430

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    LC subject heading:
    DC22: 641.6/6, 641.66
    Warengruppen-Systematik des deutschen Buchhandels: 14510
    B&T Modifier: Subject Development: 08
    DC21: 641.66
    BISAC V2.8: CKB002000, CKB054000
    BIC subject category V2: WBTB
    BISAC V2.8: CKB071000
    B&T Approval Code: A97406041
    LC subject heading:
    LC classification: TX749 .F39 2007
    Illustrations note
    Imprint name
    Publication date
    01 May 2007
    Publication City/Country
    Berkeley CA
    Author Information
    HUGH FEARNLEY-WHITTINGSTALL is a renowned British broadcaster, writer, farmer, educator, and campaigner for real food. The author of seven books, Hugh lives with his wife and three children on the River Cottage farm in Devon, England.
    Review quote
    James Beard Foundation 2008 Cookbook Awards: Cookbook of the Year Award! " " James Beard Foundation 2008 Cookbook Awards: Single Subject Category Winner! " " "Droll, learned Hugh Fearnley-Whittingstall has done the meat-eating world a big favor with "The River Cottage Meat Book" . . . The perfect book for mindful carnivores."--"Boston Globe" "Fearnley-Whittingstall confronts both the moral and gustatory issues surrounding carnivorism and provides 150 excellent recipes."--"New York Newsday" "Fearnley-Whittingstall asks us to take grown-up moral responsibility for the act of eating meat--certainly enough responsibility to inquire about how the animal lived and died. All this is spelled out at fervent (and deserved) length before we get near a bit of cooking instruction. Luckily, Mr. Fearnley-Whittingstall turns out to be as zealous a cook as he is a reformer, equally able to appreciate the simplicity of Irish stew or a good beefburger, or to lead people throug