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The River Cottage Meat Book

by

The River Cottage Meat Book Cover

ISBN13: 9781580088435
ISBN10: 1580088430
All Product Details

 

Synopses & Reviews

Publisher Comments:

First published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK quickly became an underground hit among food cognoscenti around the world. Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to choosing and storing meats and fowl; and three parts techniques and recipes for roasting, cooking, barbecuing, preserving, and processing meats and getting the most out of leftovers. With this thought-provoking and practical guide, meat eaters can knowledgeably buy and prepare meat for better health and better living, while supporting the environment, vibrant local economies, and respectful treatment of animals.

   • Already a sensation in the United Kingdom, this groundbreaking treatise on choosing and preparing meat is now available in the United States for the first time.

   • Includes more than 100 recipes and more than 200 full-color photographs.

   • Thoughtfully Americanized, with complete information about assorted cuts (including illustrations), production standards, and sources for buying and learning about meats in the United States.

   • British edition has sold 150,000 copies.

 

Synopsis:

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:

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:

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.

About the Author

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

What Our Readers Are Saying

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Average customer rating based on 2 comments:

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

ISBN:
9781580088435
Author:
Fearnley Whittingstall, Jane
Publisher:
Ten Speed Press
Photographer:
Wheeler, Simon
Author:
Fearnley-Whittingstall, Hugh
Author:
Scarbrough, Mark
Author:
Weinstein, Bruce
Author:
Wheeler, Simon
Author:
Nilsson, Marcus
Subject:
General
Subject:
Specific Ingredients - Meat
Subject:
Cookery (meat)
Subject:
Meat
Subject:
Cooking and Food-Meats
Copyright:
Edition Description:
Trade Cloth
Publication Date:
20070531
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
544
Dimensions:
9.25 x 7.50 in

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Related Subjects

Cooking and Food » By Ingredient » Meats » General

The River Cottage Meat Book New Hardcover
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Product details 544 pages Ten Speed Press - English 9781580088435 Reviews:
"Synopsis" by , 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 , 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 , 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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