The River Cottage Meat Book (Hb)

Author: Hugh Fearnley-Whittingstall

Stock information

General Fields

  • : $69.99(AUD)
  • : 9780340826355
  • : Hodder & Stoughton General Division
  • : Hodder & Stoughton Ltd
  • :
  • :
  • : March 2004
  • : 271mm X 200mm X 40mm
  • : United Kingdom
  • : 69.99
  • : March 2004
  • :
  • :
  • : books

Special Fields

  • : Hugh Fearnley-Whittingstall
  • : Hardback
  • : 1
  • : 544
  • :
Barcode 9780340826355


The author offers recipes for meat classics from both British and foreign food cultures, placing particular emphasis on the best-loved British dishes - shepherds pie, steak and kidney pie, roast pork with crackling, glazed baked ham, Irish stew, roast grouse with all the trimmings, toad in the hole and oxtail stew; plus definitive, authentic versions of such classics as pot au feu, cassoulet, choucroute, steak tartare, coq au vin, bolito misto, pasticcio, jerked pork, feijoida, cozido, curried goat, satay and (at the risk of offending the purists) chilli con carne.

Promotion info

The author's previous book "The River Cottage Cookbook" won the 2002 Andre Simon Food Book Award.


'Unflinching respect for the animal and commitment to the truth sets Fearnley-Whittingstall apart from the rest of the food-writing mob. This is the most honest cookbook I have found, reeking with helpful, hands-on wisdom. It is everything it should be and more ... deliciously funny, well written and neither macho nor sanctimonious. If you eat meat, you will buy, prepare and cook it better having read this book.' -- Jill Dupleix, The Times 'Thumpingly enormous, extremely good, and manages to be at once a recipe collection, a series of tutorials on the principles of cooking, a directory of organic suppliers, a philosophical essay, a timely report on the state of intensive farming and a forceful polemic' -- Sam Leith, Daily Telegraph 'The sheer wealth of information is amazing and it is truly one of the most informative and passionate books you will ever read on the subject. It should be bought by every meat-eating household, as well as every butcher and supermarket manager throughout the land' -- Martin Koerner, Waterstones Books Quarterly 'I have been unable to put it down ! I urge all meat lovers to go and buy it. It is excellent' -- Mervyn Hancock, Western Daily Press 'Carefully researched, revelatory and powerful! The technical bits of the book are especially good and equip you with an understanding that is all too often absent from celebrity chef offerings ! delivered with lively writing and endearingly corny puns' -- Felicity Lawrence, Guardian 'A tome as heavy as a newborn piglet ! brave and deeply challenging stuff! a refreshing and triumphant antidote to dumbed-down recipe writing! positively incendiary' -- Joanna Blythman, Sunday Herald 'The solitary TV regular who can write a decent cookbook ... the enthusiastic carnivore will relish all 550 pages' -- Christopher Hirst, The Independent 'The best new book of the year without a shadow of a doubt, a serious treatise, a meat cookery bible and a supremely appetising recipe collection. Fearnley-Whittingstall is our most important and eloquent food writer today. His finger is always on the pulse. He tells it as it is without pulling punches and without wagging a moralising finger. This is the work of a thoughtful and caring omnivore. Everyone who eats meat should have a copy, and some who have stopped eating meat may find reasons in it to reconsider meat-eating in a fresh light' -- Philippa Davenport, Financial Times