The River Cottage Meat Book

ISBN-10: 034082638X
ISBN-13: 9780340826386
Category: Cooking (Meat)
Language: English
Published: 2008
Author: Hugh Fearnley-Whittingstall

Description

"This book aims to help you find good meat, understand it better, cook it with greater confidence, and eat it with much pleasure." "It first of all covers the basics - everything you'll need to know about choosing the very best raw materials, understanding the different cuts and the cooking techniques associated with each of them. I've then given what I hope are foolproof recipes for 150 meat classics from both British and foreign food cultures - shepherds pie, steak and kidney pie, roast pork with perfect crackling, glazed baked ham, Irish stew, roast grouse with all the trimmings, toad in the hole, oxtail stew; plus definitive, authentic versions of pot au feu, cassoulet, choucroute, steak tartare, coq au vin, bolito misto, pasticcio, jerked pork, feijoida, cozido, curried goat, satay and chilli con carne." "I would like this book to be your first stop on the shelf whether you seek either inspired recipes or technical guidance on any aspect of meat cookery" - Hugh Fearnley-Whittingstall

Get the book

Similar books

Ground Meat Cookbook
By June Turner
Ground Meat Cookbook
CARNE
By Nichola Fletcher, Rachel Green, Christopher Trotter
CARNE
Cooking on the Bone: Recipes, History and Lore
By Jennifer McLagan
Jennifer McLagan teaches home cooks the secrets of cooking chicken, beef, lamb, pork, and fish on the bone.
Almost Meatless: Recipes that are Better for Your Health and the Planet
By Joy Manning, Tara Mataraza Desmond
Recipes that are Better for Your Health and the Planet Joy Manning, Tara Mataraza Desmond ... Cheese: A Connoisseur's Guide to the World's Best. New York: Clarkson Potter, ... Mastering the Grill: The Owner's Manual for Outdoor Cooking.
Smoking Meat
By Will Fleischman
Smoking Meat is perfect for all foodies planning on hosting a barbeque or just treating your own tastebuds. Mouth-watering photos capture varying textures and colours of the meat to ensure that you're smoking meat the way you want to.
Preservation of Meat and Poultry Products
By NIIR Board of Consultants and Engineers
CHILLING/REFRIGERATION This is the most widely used method of preservation for short term storage of meat because chilling or refrigeration slows down the microbial growth and enzymatic as well as chemical reactions.
Long Way on a Little: An Earth Lover's Companion for Enjoying Meat, Pinching Pennies and Living Deliciously
By Shannon Hayes
In this book you learn about how sustainable meat production not only works but also helps to heal the planet. You will have a full accounting of where you food comes from, and how to prepare nutritious meals for you and your family.
Meat Cook Book
By Better Homes and Gardens
Recipes for meat dishes are accompanied by roasting charts, carving guides, and advice on buying and freezing meats.
Org[an]cyclopedia: A Guide to Eating Nose-to-tail
By Sarah Armstrong, Ashley Armstrong
Within 100 pages, you'll learn:- Easy explanations to provide to other's that question why you follow a carnivore or animal-based diet- The top four reasons we should all be eating nose-to-tail- Why nose-to-tail eating has become a past ...
Steaks, Chops, Roasts, and Ribs

Packed with more than 300 recipes, this book represents the cumulative experience and knowledge of the test cooks and editors at America's Test Kitchen. Have you ever spent $50 on prime rib only to ruin the roast at home?