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The River Cottage Meat Book by Hugh Fearnley-Whittingstall

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Notes about this book

  • Eat Your Books

    See Susie's review of this cookbook in her round-up of the best 2007 cookbooks at NPR Kitchen Window

  • rees.linda on January 15, 2015

    Bought this secondhand for £2.49- bargain! Great book for learning about names of cuts and what to use them for. My husband swears by it too, for things like cooking Xmas rib of beef. My edition is 2004, UK.

  • owaint on November 22, 2010

    Absolute prefection, one of my favourite books.

Notes about Recipes in this book

  • Roast belly of pork with apple sauce

    • Emily Hope on December 03, 2010

      Genius. So simple and easy, but got the most raves of all the dishes at the dinner party it was served at. Of course, it's hard to go wrong with pork belly! Due to incompetent butchers, I ended up with belly that didn't have the skin, so no crackling, alas, but the recipe worked fine despite the lack of skin. Roasted until it looked done, and later put back in a lower oven for a while to rewarm... this seemed to render out more fat w/o drying the meat too much, so I wonder if a slightly longer baking time would be preferable? Will need to experiment. Managed to eke out 8-ish servings from a shy 3 pounds of belly, but I think 3 pounds for 6 people is safer. Served with: veggie minestra (deb madison), homemade applesauce and pear chutney (both disappeared but I think I prefer the chutney), clay-pot potatoes (deb madison), a cabbage/fennel/apple slaw with walnuts, homemade bread (tartine bread book, also a hit), and apple crisp w/bourbon currants (rustic fruit desserts)

  • Herb roast chicken

    • fprincess on November 30, 2010

      I like the combination of white wine, herbs and butter very much. I had some difficulties with this recipe - the butter was a little difficult to get to stick to the chicken, and my chicken was underdone. Next time I will let the butter soften for a longer time and will use a temperature probe set at 165F in the thigh (I made the mistake of using it in the breast which cooks faster).

  • Aromatic pork belly hot pot

    • baybritta on February 07, 2013

      I use this for beef tendon which I happen to love. Must blanch tendons twice in boiling water for a minute before adding to the stock.

  • Main-course borscht

    • e_ballad on April 21, 2017

      Want the definition of "stick-to-your-ribs"? Just try this one out. Perfect for the depths of winter, this is utterly delicious. Sour cream is an absolute must.

  • Tunisian lamb with eggplant

    • e_ballad on February 13, 2018

      A very rich, hearty dish. Easy to prepare & then forget about while it does its magic in the oven or stovetop. I think that adding the coriander right before serving might have brightened the dish more than cooking it for a further 10 mins.

  • Citrus-braised lamb shanks

    • e_ballad on April 09, 2017

      This was ok but didn't wow us. I used a whole lot more zest & citrus juice to finish the dish, but even then the flavours seemed muted. Based on fprincess' note, I increased the cooking time to 4 hours & the texture was perfect, just falling off the bone. Can also get to this recipe via Online Recipes on the Serious Eats site.

    • fprincess on November 05, 2010

      The flavors are great but the cooking instructions were way off. The meat was not cooked enough and was tough. Next time I would use this recipe with the cooking conditions from Lucques.

  • Pan-to-oven pork chops with garlic

    • fprincess on November 04, 2010

      This was nice with the abundance of roasted garlic. But pork chops seem to be much leaner in the US compared to the UK (at least based on the pictures from the book) so the dish was not as succulent as it could have been. It was a little on the dry side. The juices/sauce were very good. The amount of prep for this dish is minimal.

  • Calf's liver with little onions, sage, and aged vinegar

    • tgirlza on June 13, 2010

      Great with EVO mash.

  • Souvlaki lamburgers

    • wester on July 15, 2012

      Nice but not brilliant. The flavour was very good, but the mixture was a bit wet. I found the 2 cm a bit too thick - they took much longer than given in the book and the end result was a bit dry. I suppose a "merry sizzle" is a bit higher flame than I had thought.

  • Shepherd's pie

    • twoyolks on March 12, 2012

      I used veal stock in place of lamb stock (I had no lamb stock). I used beer instead of red wine (I had no open red wine). I also added peas and extra carrots.

  • Coronation chicken

    • fprincess on November 18, 2010

      This recipe is pretty basic but it's a good use for leftover roast chicken. I made it as a sandwich.

  • Yorkshire pudding

    • twoyolks on January 28, 2013

      I make this is a muffin tin instead of a large sheet. A popover pan would probably be even better. A full recipe makes about 20 individual yorkshire puddings.

  • Horseradish mash

    • tekobo on April 10, 2016

      Followed instructions to bake the potatoes first. Scooped out and riced the potato and mixed with warm milk and butter. Divine.

  • Chicken and olive fry-up

    • wester on January 10, 2013

      I made this with leftover turkey, and it was very tasty. I used a splash of fish sauce instead of the anchovies, and it worked out fine. The pasta or lentils can also be replaced with cauliflower - a very nice variation.

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  • ISBN 10 1580088430
  • ISBN 13 9781580088435
  • Linked ISBNs
  • Published May 01 2007
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

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.

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