![The River Cottage Meat Book [A Cookbook] cover](/_next/image?url=https%3A%2F%2Fimages.isbndb.com%2Fcovers%2F15761853482750.jpg&w=384&q=75)
The River Cottage Meat Book [A Cookbook]
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.
• 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.
CookingSpecific IngredientsMeatReferenceRegional & EthnicAmerican
RELEASED2007
PUBLISHERClarkson Potter/Ten Speed
LENGTH544
LANGUAGEEN
A talented writer, broadcaster and campaigner, Hugh Fearnley-Whittingstall is widely known for his uncompromising commitment to seasonal, ethically produced food. His books, journalism and series for Channel 4 have earned him a huge popular following. Hugh started living in the original River Cottage in rural Dorset in 1998, determined to start growing and rearing some of his own food. His steep learning curve was documented in the *Escape to River Cottage* series (1999), which won him a big audience. Following this success, and the publication of *The River Cottage Cookbook* (2001) which won several awards, he was able to establish River Cottage HQ near Bridport in 2004. <sup>[1][1]</sup> [1]: http://www.rivercottage.net/Page~59/Hugh.aspx
![The River Cottage Meat Book [A Cookbook] cover](/_next/image?url=https%3A%2F%2Fimages.isbndb.com%2Fcovers%2F15761853482750.jpg&w=640&q=75)
The River Cottage Meat Book [A Cookbook]
by Hugh Fearnley-Whittingstall
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.
• 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.
CookingSpecific IngredientsMeatReferenceRegional & EthnicAmerican
RELEASED2007
PUBLISHERClarkson Potter/Ten Speed
LENGTH544
LANGUAGEEN
A talented writer, broadcaster and campaigner, Hugh Fearnley-Whittingstall is widely known for his uncompromising commitment to seasonal, ethically produced food. His books, journalism and series for Channel 4 have earned him a huge popular following. Hugh started living in the original River Cottage in rural Dorset in 1998, determined to start growing and rearing some of his own food. His steep learning curve was documented in the *Escape to River Cottage* series (1999), which won him a big audience. Following this success, and the publication of *The River Cottage Cookbook* (2001) which won several awards, he was able to establish River Cottage HQ near Bridport in 2004. <sup>[1][1]</sup> [1]: http://www.rivercottage.net/Page~59/Hugh.aspx
