The River Cottage Meat Book Fearnley-Whittingstall, Hugh

The River Cottage Meat Book

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DESCRIPTION :

"This book aims to help you find good meat, understand it better, cook it with greater confidence, and eat it with much pleasure.



"It first of all covers the basics - everything you'll need to know about choosing the very best raw materials, understanding the different cuts and the cooking techniques associated with each of them. I've then given what I hope are foolproof recipes for 150 meat classics from both British and foreign food cultures - shepherds pie, steak and kidney pie, roast pork with perfect crackling, glazed baked ham, Irish stew, roast grouse with all the trimmings, toad in the hole, oxtail stew; plus definitive, authentic versions of pot au feu, cassoulet, choucroute, steak tartare, coq au vin, bolito misto, pasticcio, jerked pork, feijoida, cozido, curried goat, satay and chilli con carne.



"I would like this book to be your first stop on the shelf whether you seek either inspired recipes or technical guidance on any aspect of meat cookery"



- Hugh Fearnley-Whittingstall



PRODUCT DETAILS :
ISBN : 9780340826355
BY (AUTHOR) Fearnley-Whittingstall, Hugh
PUBLISHER : Hodder & Stoughton PUBLICATION DATE : May 24, 2004
COUNTRY OF PUBLICATION : United Kingdom IMPRINT : Hodder & Stoughton
LANGUAGE : English AGE : General
PRODUCT FORM : Hardback
DIMENSION : 270 mm x 198 mm
WEIGHT : 2105 g

PRODUCT CATEGORY :
Lifestyle, Hobbies & Leisure
DESCRIPTION : "This book aims to help you find good meat, understand it better, cook it with greater confidence, and eat it with much pleasure. "It first of all covers the basics - everything you'll need to know about choosing the very best raw materials, understanding the different cuts and the cooking techniques associated with each of them. I've then given what I hope are foolproof recipes for 150 meat classics from both British and foreign food cultures - shepherds pie, steak and kidney pie, roast pork with perfect crackling, glazed baked ham, Irish stew, roast grouse with all the trimmings, toad in the hole, oxtail stew; plus definitive, authentic versions of pot au feu, cassoulet, choucroute, steak tartare, coq au vin, bolito misto, pasticcio, jerked pork, feijoida, cozido, curried goat, satay and chilli con carne. "I would like this book to be your first stop on the shelf whether you seek either inspired recipes or technical guidance on any aspect of meat cookery" - Hugh Fearnley-Whittingstall PRODUCT DETAILS : ISBN : 9780340826355 BY (AUTHOR) Fearnley-Whittingstall, Hugh PUBLISHER : Hodder & Stoughton PUBLICATION DATE : May 24, 2004 COUNTRY OF PUBLICATION : United Kingdom IMPRINT : Hodder & Stoughton LANGUAGE : English AGE : General PRODUCT FORM : Hardback DIMENSION : 270 mm x 198 mm WEIGHT : 2105 g PRODUCT CATEGORY : Lifestyle, Hobbies & Leisure