Pipers Farm Sustainable Meat Cookbook: Recipes & Stories for Considered Carnivores by Peter Grieg and Abby Allen and Rachel Lovell and Henri Grieg

  • Venison stew with bacon & chestnut dumplings (page 12)

    from Pipers Farm Sustainable Meat Cookbook: Recipes & Stories for Considered Carnivores Pipers Farm Sustainable Meat Cookbook by Peter Grieg and Abby Allen and Rachel Lovell and Henri Grieg

    • Categories: Stews & one-pot meals; Main course; Winter
    • Ingredients: shallots; celery; carrots; king oyster mushrooms; bacon lardons; venison; unbleached white flour; garlic; rosemary; bay leaves; juniper berries; oranges; red wine; beef stock; redcurrant jelly; beef suet; cooked chestnuts
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  • ISBN 10 191423927X
  • ISBN 13 9781914239274
  • Linked ISBNs
  • Published Sep 29 2022
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Books

Publishers Text

This book is an aria for proper meat. Meat as it was before it got messed with. Before animals became a unit of production, but were reared to produce excellent food, and were willingly given an equally excellent life.

It explores the connection between nature and farming and the result is a mixture of hands-in-the-earth farm stories and meat-first carcass balanced seasonal recipes. Meat is revered and stretched as far as we can make it go by respecting the animal and using every part, cheek to lard, tendon to tail.

The recipes are not just meat and two veg, but provide cooking that is devised for the way we live today. Think a modernized version of warming farmhouse food, to suit the weather and our homes. Fast, fresh, surprising dishes for midweek, and slow-cooking or theater pieces shared with friends for weekends and holidays.

Far from countering the vegan spike, this is the definition of fair, honest, sustainable food. This is meat done right.

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