The River Cottage Meat Book: [A Cookbook]

by Hugh Fearnley-Whittingstall and Hugh Fearnley-Whitti

Book Overview

First 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,... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1580088430
• ISBN13: 9781580088435
• Release Date: May 2007
• Publisher: Ten Speed Press
• Length: 544 Pages
• Weight: 4.56 lbs.
• Dimensions: 1.5" x 8.1" x 10.7"

Customer Reviews

A heartfelt ODE to Prime MEAT and good ANIMAL HUSBANDRY

This book was my first exposure to Hugh Fearnley-Whittingstall, and it was long overdue. After having read it, I hope to eventually acquire ALL of the author's other books. I've reviewed more than my fair share of culinary offerings, but this one easily elbowed it's way into my tight list of top favorites. I felt an immediate connection with the author, who clearly resonates to the reality that FOOD is LIFE. How we raise it, how we harvest it, how we prepare and consume it, and how we respect and revere the ENTIRE process as a whole, is a microcosm for how we revere, and partake of, the entire experience of life itself. Food *IS* Life. Our earliest prehistoric hunter-gatherer ancestors understood this implicitly, and documented their awe and reverence of that sublime truth in their sacred places (re: cave art), in much the same way that many modern religions still use the apt metaphor of sacramental food and wine as a metaphor, and vehicle, for communing with the divine. In other words, to me, this book is essentially a modern-day cave painting ode to our animal companions, upon whom we rely for our sustenance ... and who have not been getting the respect and reverence they deserve in these fast paced modern times of disposable convenience food. I have little doubt that the author's other books address their respective subject matter in the same reverential spirit. What I liked: ------------- INTRODUCTION: The author opens this book with a philosophical fusillade on the subject of commercial "intensive farming" practices ... not only from the standpoint of being inhumane, but also because it results in meat of vastly inferior quality, and of poorer nutritional value to the soul. For many idyllic culinary daytrippers who've never before been privy to the sad realities of beakless `battery chickens', turkeys unable to walk because they were bred for overdeveloped breasts, diseased `downer' cattle pushed into slaughter pens with forklifts, and hogs driven insane by chronic overcrowding, this book will come as an eye-opening gut shot. He also goes on to wax poetically, and at erudite length, on both sides of the equally heated vegetarian vs carnivorian debate, and then dives headlong into a personal vision of more compassionate and sustainable animal husbandry practices, more educated consumerism, and of everyone eating less meat, but of much higher quality ... raised compassionately, slaughtered humanely, matured properly, and then prepared with proper reverence, skill, and minimal waste. Personally, I don't think this book stands much chance of putting a serious fiscal dent in the harsh fiscal reality of "intensive farming" and our society's increasing reliance on food that's fast, cheap and convenient ... but despite that, I admire the author, and I adore this book. If I could afford to leave the rat race behind, and live someplace a bit more bucolic, with a garden and a few animals of my own, and close friends with whom to make and

Fabulous book for serious cooks. I'm in love with it.

I've had my eye on this book for a couple of years, but acquiring it meant getting it from the UK. Finally, it's available in an American edition -- complete with American measurements. Most of the text is the same as in the UK (so he's referring to British resources, not the least of which is the availability of grouse and venison) but an afterward adds details for us Yanks. This is, without a doubt, among the most authoritative cookbooks I have encountered. It's less a collection of recipes than it is the "theory and philosophy of meat," except that description sounds dreadfully dull. And Hugh Fearnley-Whittingstall is never, never dull. His text is engaging and entertaining as well as educational. He teaches you how to _think_ about cooking meat successfully -- the steps and the scientific reasons behind them -- so that you can cook well without recipes. Roasting, for example, is a three step process: the half hour sizzle at high heat, the cooking (at 325-350), and the time in which you let the meat rest. This is not a 3-page vague arm wave. It's 19 pages plus pictures, and not a word is pedantic. The first section of the book -- 200 pages -- is called "Understanding Meat," and it begins with a remarkably thoughtful philosophical examination of the ethics of eating it. Fearnley-Whittingstall is a firm believer in treating animals well, and the health reasons we must do so; as a result, you'll be convinced to buy organic and farm-raised meat rather than mass produced stuff. If you aren't already. Anyway, he has chapters on beef and veal; lamb and mutton; pork and bacon; poultry; game; and offal. Each explains how to shop for the stuff, what the different cuts are, relevant instruction (how to joint a chicken or skin a rabbit -- the latter a necessity if your supplier is the local hunter), and so on. There's more than you'd find in most cookbooks: poultry isn't just chicken, but also turkey, duck, geese, guinea fowl, and quail. Part Two is about cooking the meat, and chapters are devoted to each method: roasting, slow cooking, fast cooking (such as frying), barbecuing, preserving and processing (curing, sausages, etc.), and "meat thrift," which tells you how to make stock and soup and to use leftovers. Each of those chapters goes into wonderfully exhaustive detail... and then there are the recipes. I'm sure the recipes are chosen largely to illuminate some part of his instruction, but heck, you could ignore all the rest and just pay attention to the recipes... and the photos, which make me think, "Heck yeah, we need to have a party, so I can serve this 'serves 20 or more' 'Aromatic shoulder of pork Donnie Brasco'!" (a whole shoulder of pork slow-cooked with garlic, five spice powder, chile, and soy sauce). I have my eye on his Oxtail-and-Tongue braise with rich red wine sauce. I'm screwing up my courage to try his deviled kidneys (if anything could convince me, this would be it). And when I'm ready to roast a full roast beef, these are the

Meat, meat, meat

I am a husband and father who has done most of the family cooking for three decades. I have always roasted meats extremely simply, with very little salt and spices, because that is the quickest and easiest. It also tastes just fine. When I wanted to go to the next level of complexity and sophistication, I bought The River Cottage Meat Book. What a wonderful choice. This cookbook gives clear instructions on basic techniques as de-glazing, and it is exceptionally easy to follow. It also offers clear explanations on WHY to cook in a certain way, and its advice is solidly based on the results of experimentation. Best of all, this book has a number of recipes which are individually worth the price of the book. As an Asian-American immigrant, I can vouch for the authenticity and quality of the few Asian-American recipes. Altogether, this is an exceptional book for the amateur cook who wants to take his cooking of meats to a higher level.

This is more than cooking meat, it is fundamental knowledge

I have always had a huge respect for Hugh Fearnley-Whittingstall. His cookery programmes have been amazing as they are more than just programmes. They are all about understanding food and its nature. He has effortlessly translated this into a beautiful and highly readable book. I was engrossed in it from the start. His introduction about meat is amazing. By understanding the nature of meat, its production, slaughter, hanging and packaging, you can go a long way to understanding the nature of meat itself and how best to buy and raise it. In fact, it is all about really basic details in preparation - from how to make hams to how to buy the best kidneys and why. Hugh seems to be on a mission to make popular old favourites such as tripe and liver - I don't knwo how much success he will have in that area, but his explanation on why it doesn't necessarily taste too good now is definitely indisputable. I really enjoy his easy readable style, his disucssion on best raising techniques of pigs for instance was fascinating. He has practised what he writes about, he raises his own meat, slaughters it and then prepares it himself. It is a bit disconcerting having a dead pig head starting a chapter, but then Hugh talks about using all thebits of a beast in his chapter entitled 'thrifty'. Fro those who don't want to raise and slaughter their own beasts, you will gain much from his other chapters - which meats make the best to fast cook (and why) and which are the best to slow cook. Both have why and how. There are chapters on slow cooking, cooking in wood fired ovens, and much more. The recipes are delicious and the stories about them interesting reading and all provide depth of background to the recipes themselves. This is one book which will be remaining on my shelf for years to come, It is easy to use, interesting, and provides fundamental knowledge. It has my highest recommendation!