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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This book makes the grocery store work for you. Dec 03, Lauren rated it fearnley-whittijgstall liked it Shelves: He also illustrates all the issues of current meat production in a fun way believe me, just read it!
This one – with its paprika and chorizo Prep 4 hrs Recipe. Succulent and tender oxtail, slowly braised with lots of onions and red wine, is always a treat.
Review: The River Cottage Meat Book by Hugh Fearnley-Whittingstall | Books | The Guardian
The second section talks about A carnivore’s dream come true, this book combines equal parts philosophy, science, and tearnley-whittingstall instruction into a thoroughly entertaining read.
His book is stuffed with wit, erudition, fearnley-whittingshall one slow-cooked, lovingly constructed recipe after another. If this book weren’t such a brilliant thing, For an ex-vegetarian this is a must-read and allways-by-your-side-book-in-the-kitchen. Moreover, the dependency of domesticated meat species on us would not end just because we stopped killing them.
Just as much of David’s passion about food was fearnley-whittingstal to expanding British horizons by looking abroad, so Grigson took her readers on a tour of provincial France and the guts of its charcuterie. This is a really good curry for a Friday or Saturday night. Tried and loved them all. Foodies, Guys fearnnley-whittingstall Grill.
Single Subject Category Winner! By continuing to use the website you are accepting the use of these cookies. Had beef liver last night with sage and onions, one of the recipes from the bo Yes I am reading a book about meat. It also means eating all or most of that gearnley-whittingstall.
This beautifully simple recipe from Hugh’s Russian friend, Ivan Samarine, is one he has revisited and reworked over the years. Stay in Touch Sign up. A big chunk of the text is devoted to discussions of animal husbandry, good and bad, and why to seek the good because it’s good of course!
The River Cottage Meat Book
Prep 10 mins Cook 20 mins. Prep 15 mins Recipe. Prep 50 mins Cook 15 mins. This lovely lamb dish starts with the sort of ingredients you might expect to find in a slow-cooked stew meat, pulses, carrots but Feb 24, Emily rated it really liked it.
Apr 16, Keith rated it it was amazing. Jan 20, Steve rated mfat it was amazing Recommends it for: Thoroughly comprehensive and extremely well written, meat examines “the proper way” to raise, slaughter, and eat meat.
The choicest cut
So detailed that you might want to turn the pages without your glasses on -you never know when the next page might hold a dead rabbit or chicken feet or a pig head staring right at you Want to Read Currently Reading Read.
This is more than a cookbook, It’s a tome all about every step of the process from fearnleey-whittingstall or hunting animals for meat, to finding a good butcher, to showing the food you care. Ok saying i have “read” this does not mean “i have individually cooked every thing in this book” since 1 my primary interest is theory stuff and 2 i don’t live in an area with a particularly robust butchers practice at least without me borrowing a car.
Also recommended are his other books. I spent summers as a youth on my Uncles farm and this book hubh me back to those days gone by. The thing is a devoured this book terrible pun because like “the Ethical Butcher” it is a no nonesense guide to eating well and a sort of virtue ethics around the slaughter of other living things for food that doesn’t shy away from what butchery is killing a sentient being but also refuses certain idiotic strains of this argument generally the internet trolls favorite standby of “for every animal you don’t eat i’ll eat 3 or whatever.
About that time, too, I read Not on the Label: