Chefs don't have time to write. While I was working on Smoke and Pickles, I was running a restaurant — a daily regimen of testing recipes,...
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Islander, January 10, 2011 (view all comments by Islander)
I am a little perplexed that Powell's list the author as "Jane" Fearnley Whittingstall. Hugh would probably chuckle though. After nearly 30 years of making roast turkey for Christmas dinner, my husband & I decided to follow Hugh's "Roast Beef -- The Full Monty" straight through to a glorious end with leftovers even better than, dare I say it, turkey sandwiches. I had lived for a turkey sandwich for so many years I wasn't certain I could handle it without. I did. Yorkshire pudding the next morning with bacon and maple syrup was wonderful. Did I mention Hugh also has an entire section on using leftovers in this book? He did not suggest the pudding for breakfast, my husband did and for this I put them both down as my heros until they collaborate (unknowingly) on the next meal.
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norpiper, October 30, 2008 (view all comments by norpiper)
A Very good book for those learning how to cook various meats and for the experienced. Excellent recipes with real and practical information on preserving.
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Product details
544 pages
Ten Speed Press -
English9781580088435
Reviews:
"Synopsis"
by Ingram,
The definitive guide to understanding, choosing, and cooking meat, finally available in the US (and adapted for American kitchens). Written by utterly beguiling butcher-scribe Hugh Fearnley Whittingstall, this ranks among the most singular food books of the past decadepart manifesto on the importance of sustainably raised meat, part kitchen primer, part collection of essential meat preparations, and full color throughout.
"Synopsis"
by Random,
HUGH FEARNLEY-WHITTINGSTALL is a renowned British broadcaster, writer, farmer, educator, and campaigner for real food. The author of seven books, Hugh lives with his wife and three children on the River Cottage farm in Devon, England.
"Synopsis"
by Libri,
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.
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