The River Cottage Meat Book

Mea maxima culpa! I should have got round to reviewing this months ago but it’s a truly massive, iconic and somewhat daunting tome. The first chapter, titled Meat and Right forms a spirited defence/justification/moral discussion, call it what you will of man’s role as carnivore. Hugh then moves on to a discussion of what good meat is, dealing with good and bad farming, supermarkets, labelling, butchery and associated issues. Next he gives an overview of the various species – beef, lamb, pork, fowl and game – before launching into culinary matters treated as topics – roasting, slow cooking, barbecuing, preserving and processing etc into which sections fine recipes are inserted. Overall, one of the world’s greatest ever food books, essential reading for carnivores and, in my opinion, desirable for vegetarians.

The River Cottage Meat Book By Hugh Fearnley-Whittingstall, photography by Simon Wheeler
Hodder, hardback, GB£25.00