The river cottage meat book
by Fearnley-Whittingstall, Hugh
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.
Read More ↓Title Statements
- Full title :The river cottage meat book / Hugh Fearnley-Whittingstall ; photography by Simon Wheeler.
Summary
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.
Read More ↓Edition Statements
- Publication Date:©2007.
- Edition:Rev. ed
Publication Statements
- Publisher(s):Ten Speed Press
- Place of Publication:Berkeley
- Language:eng
- Publication Date:©2007.
The Physical Object
- Description:543 pages : : color illustrations ; : 28 cm
Edition Identifiers
- ISBN:9781580088435, 1580088430, 1580088082, 9781580088084
- oclc:ocm76183744
- LC Classification:TX749
- Dewey Decimal:641.6/6
Table of Contents
pt. 1 : Understanding meat -- Meat and right -- What is good meat? -- Buying meat -- Beef and veal -- Lamb and mutton -- Pork and bacon -- Poultry -- Game -- Offal -- pt. 2 : Cooking meat -- Roasting : fast and slow oven cooking -- Slow cooking : stews, braises, and pies -- Fast cooking : frying, stir-frying, and pan grilling -- Barbecuing : outdoor and wood-fired cookery -- Preserving and processing : cured meats, sausages, pates, and terrines -- Meat thrift : stock, soups, and leftovers.
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