The River Cottage meat book / Hugh Fearnley-Whittingstall ; photography by Simon Wheeler.

By:

Fearnley-Whittingstall, Hugh

Contributor(s):

Wheeler, Simon de Courcy

Material type: Text

TextPublication details: London : Hodder & Stoughton, 2004.Description: 543 pages : color illustrations ; 28 cmContent type:

Media type:

Carrier type:

ISBN:

0340826355
9780340826355

Subject(s):

Genre/Form:

Kochbuch.

DDC classification:

641.66 FEA 22

LOC classification:

TX749 .F39 2004

Contents:

Part one.Understanding meat 1.Meat and right 2.What is good meant? 3.Buying meat 4.Beef and veal 5.Lamb and mutton 6.Pork and bacon 7.Poultry 8.Game 9.Offal Part two.Cooking meat 10.Roasting 11.Slow cooking 12.Fast cooking 13.Barbecuing 14.Preserving and processing 15.Meat thrift The trimmings

Summary: The author offers recipes for meat classics from both British and foreign food cultures, placing particular emphasis on the best-loved British dishes - shepherds pie, steak and kidney pie, roast pork with crackling, glazed baked ham, Irish stew, roast grouse with all the trimmings, toad in the hole and oxtail stew; plus definitive, authentic versions of such classics as pot au feu, cassoulet, choucroute, steak tartare, coq au vin, bolito misto, pasticcio, jerked pork, feijoida, cozido, curried goat, satay and (at the risk of offending the purists) chilli con carne.

Holdings ( 1 )
Title notes ( 4 )

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Long Loan	TUS: Midlands, Main Library Peter Burns Collection	641.66 FEA (Browse shelf(Opens below))	Available		225133

Donated by the family of Peter Burns

Includes bibliographical references (page 531) and indexes.

The author offers recipes for meat classics from both British and foreign food cultures, placing particular emphasis on the best-loved British dishes - shepherds pie, steak and kidney pie, roast pork with crackling, glazed baked ham, Irish stew, roast grouse with all the trimmings, toad in the hole and oxtail stew; plus definitive, authentic versions of such classics as pot au feu, cassoulet, choucroute, steak tartare, coq au vin, bolito misto, pasticcio, jerked pork, feijoida, cozido, curried goat, satay and (at the risk of offending the purists) chilli con carne.