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The River Cottage Meat Book - by Hugh Fearnley-Whittingstall (Hardcover)

The River Cottage Meat Book - by  Hugh Fearnley-Whittingstall (Hardcover) - image 1 of 1
The River Cottage Meat Book - by  Hugh Fearnley-Whittingstall (Hardcover) - image 1 of 1
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About this item


Number of Pages: 543

Genre: Cooking + Food + Wine

Format: Hardcover

Publisher: Ten Speed Press

Book theme: Meat

Author: Hugh Fearnley-Whittingstall

Language: English

Street Date: May 1, 2007
TCIN: 11729852
UPC: 9781580088435
Item Number (DPCI): 247-01-9086


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."

"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

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