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The River Cottage Meat Book, by Hugh Fearnley-Whittingstall
PDF Ebook The River Cottage Meat Book, by Hugh Fearnley-Whittingstall
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From Publishers Weekly
Fearnley-Whittingstall (The River Cottage Cookbook) runs a farm, on 60 acres of land in Dorset, England. His is a voice full of expertise and respect for nature. If it has walked on four legs, chances are the author has raised, slaughtered and/or eaten it. Thus, this densely constructed tome, first published in the U.K. in 2004, and now in a revised American edition, is worth most to those who know a good butcher. The sentiments are earnest, the mood a bit rainy and the recipes rustic. The first third of the book is dedicated to "Understanding Meat" and explores the different cuts of beef, lamb, pig and poultry. While the author abhors processed meats, he has nothing against offal and provides a comprehensive dissection of brains, lungs and stomach linings. The remaining pages are dedicated to the various ways of cooking meat, the copious rules to follow and hearty (at times primal) recipes that exemplify each technique. The fine section on roasting features a Loin of Lamb Stuffed with Apricots and Pine Nuts. For the brave slow cookers, there is Jugged Hare served in a sauce that contains bitter chocolate and the rabbit's blood. And the chapter on preserving covers not only bacon, but also Pigeon Pate and Preserved Goose Legs. (July) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Review
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 through the intricacies of pork pie or cider-cured ham.”—New York Times “Those who find that calves' livers and pig's trotters are best contemplated at a distance should keep well away from Hugh Fearnley-Whittingstall. Those of us with the opposite problem worship him as a god. This is not a case of macho posturing over a barbecue pit: There is more cooking know-how in Fearnley-Whittingstall's little finger than you will find in the graduating class of any cooking school in the country. His book is stuffed with wit, erudition, and one slow-cooked, lovingly constructed recipe after another.”—NPR.org Holiday 2007 One of the Year's Best Cookbooks: “Hugh Fearnley-Whittingstall is a brilliant, argumentative British cook and food writer . . . his recipes happen to be terrific.”—Gourmet #1 Cookbook of the Year—Amazon Editor's Picks in Cooking—Food & Wine 100 to Taste List—Food & Wine “This is one to read and cook from during barbecue season—and to get inspired by the rest of the year.”—Bon Appetit “A book to help us truly understand the philosophical and pragmatic aspects of the meat on our table.”—Boston Globe “The ultimate reference for the serious carnivore.”—New York Daily News “This guy gets physical with meat . . . A trencherman's manual of meat that includes recipes—from down-home steak-and-kidney pie to more exalted fare like a salad of seared pigeon breast with pan-juice vinaigrette—and graphic how-tos on buying and butchering, plus answers to questions you maybe never asked . . . More than you can digest? No doubt. More than you want? No way. Fearnley-Whittingstall's down-in-the-trenches humor and tone of earthy authority keep you coming back for another slice.”—Forbes “His big, impressive meat book . . . has now been Americanized . . . Fearnley-Whittingstall is passionate and opinionated but not heavy-handed, and his sense of humor is evident throughout . . . A good companion to Fergus Henderson's The Whole Beast, this unique title will be important as both a reference and a cookbook.”—Library Journal Starred Review “Hugh Fearnley-Whittingstall believes that the animals we eat deserve respect, both for their sake and ours.”—Conde Nast Traveler
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Product details
Hardcover: 544 pages
Publisher: Ten Speed Press; 1st edition (May 1, 2007)
Language: English
ISBN-10: 1580088430
ISBN-13: 978-1580088435
Product Dimensions:
7.8 x 1.7 x 10.7 inches
Shipping Weight: 4.2 pounds
Average Customer Review:
4.7 out of 5 stars
79 customer reviews
Amazon Best Sellers Rank:
#106,791 in Books (See Top 100 in Books)
This is a quirky book. The character of the author is evident on every page. I love the idiosyncratic tone of the book. The author is very opinionated but not in an offensive way. His opinions are based on knowledge and a commitment to healthy honest food. Any cook who wants to deepen his or her understanding of meat would be well served in investing in this book. It has some very appealing recipes and excellent insights. The recipes may not blow you away, especially if you are more than a casual cook but they are solid and tasty. I've made a half-dozen so far and have not been disappointed. I read a review that one critic wrote indicating that it was a bit too "English" and there is a grain of truth to that criticism. It is very focused on England. However, the insights are still valid regardless on which side of the Atlantic you happen to live. I am gld I bought it and consider a valuable addition to my culinary library.
My best friends Amazon wishlist disappeared into thin air. Three days prior to Christmas, she starts talking about disowning the lot of us if she didn't get her meat book. Good thing I'm a fantastic listener and remembered her mentioning wanting to learn more about cooking meat a few months back. I'd done my own research and ended up with River Cottage instead of whatever was on her list, but she's already read through a good bit of it and says it's awesome.To me, it looked like a LOT of text and not enough pictures. I guess that text is full of useful information or something. She's already relayed some info and it seems like this book will stay in the mix as a reference for years to come.
Overall, this is a damn fine primer for anybody interested in cooking various meats. More importantly, technique and recipes are explained based on physiology and anatomy of the animal, so that you can truly understand why different cuts are cooked differently. Make sure that you have a good quality butcher around your parts if you buy this book, because you will quickly be seeking out the more esoteric cuts that can't be found in a mega-mart. While much of the introduction about the health and welfare of the animals can be a bit preachy, it is good for everyone to read, even if you are already versed in organic and sustainable, local farming as I am.As the title says, this is more of a text book than a list of recipes. It is also unique in that the book is divided not into different types of meats, but the chapters are divided in terms of cooking techniques (i.e. roasting, slow cooking, frying, etc). Great book, and I plan on making many of the recipes for quite some time. Additionally, the lengthy introduction to each chapter is invaluable information for any cook, regardless of skill level.
This is probably one of the best books on meat available. Not only does it provide insight in to the selection and preparation of meat, it gives a lot of background in to meat production. At certain points in the beginning of the book, it's quite philosophical. There are sections divided in to numerous types of preparation (slow cooking, fast cooking, bbq) as well as offal.I've cooked about 4-5 recipes so far (pork belly, lamb breast, headcheese, rolled stuffed lamb shoulder as well as a few veggie side dishes). All were excellent, although the head cheese (brawn for the Brits) was not my bag.There are numerous recipes in the book similar to those I've prepared myself and they look quite good (osso buco, lamb shanks, different steak preparations). They have an Indian recipe that looks awesome--Butter Chicken or Murgh Mahkani.My only complaint is that there is a certain vagueness in the book due to the book being translated from British English to American English. Things like English mustard vs. mustard (powder or prepared). I have both on hand, but I'm sometimes confused with what he means. Also, he uses the word casserole for what I think he means as a large saute pan or small dutch oven. Anyway, this is minor and since I cook quite a bit, I'm not really at a loss, but the beginner might be confused.
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