num_pages: 544
description: "This book aims to help you find good meat, understand it better, cook it with greater confidence, and eat it with much pleasure. "It first of all covers the basics - everything you'll need to know about choosing the very best raw materials, understanding the different cuts and the cooking techniques associated with each of them. I've then given what I hope are foolproof recipes for 150 meat classics from both British and foreign food cultures - shepherds pie, steak and kidney pie, roast pork with perfect crackling, glazed baked ham, Irish stew, roast grouse with all the trimmings, toad in the hole, oxtail stew; plus definitive, authentic versions of pot au feu, cassoulet, choucroute, steak tartare, coq au vin, bolito misto, pasticcio, jerked pork, feijoida, cozido, curried goat, satay and chilli con carne. "I would like this book to be your first stop on the shelf whether you seek either inspired recipes or technical guidance on any aspect of meat cookery" - Hugh Fearnley-Whittingstall
language: English
title: The River Cottage Meat Book
titlecomplete: The River Cottage Meat Book
genres: Culinary, Reference, British Literature, Cookbooks, Nonfiction, Food Writing, Food and Drink, Cuisine, Cooking, Food
ratings_count: 2638
awards: awardedAt: 1072944000000
name: André Simon Award
category: Food, awardedAt: 1199174400000
name: James Beard Foundation Cookbook of the Year
publisher: Hodder Hb