The River Cottage Meat Book
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|Format:||Hardback, 543 pages|
|Other Information: ||Illustrated|
|Published In: ||United States, 01 May 2007|
Written by beguiling butcher-scribe Fearnley-Whittingstall, this book is part manifesto on the importance of sustainably raised meat, part kitchen primer, and part collection of essential meat preparations.
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 throug
|Publisher: ||Ten Speed Press|
|Dimensions: ||27.13 x 20.47 x 3.73 centimeters (2.12 kg)|