The River Cottage Meat Book

by Hugh Fearnley-Whittingstall, River Cottage

ISBN-10: 1580088430
ISBN-13: 9781580088435
Region: British
Publisher: Ten Speed Press
Publication Date: May, 2007
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Recipe Index

Recipesort icon Page Rating
A Cider-Cured Ham 432
0
A Provençal Daube 280
0
A Raised Pork Pie 444
0
Aromatic Pork Belly Hot Pot 277
5
Aromatic Shoulder of Pork ‘Donnie Brasco’ 231
0
Bacon, Sausage and Black Pudding Pilaf 508
0
Baker’s Oven Shoulder of Mutton 241
0
Barbecued Glazed Spare Ribs 397
0
Barbecued Rosemary Lamb with Salsa Verde 404
0
Béarnaise Sauce 513
0
Beef and Stout Pie 288
0
Beef Bone Gravy 516
0
Beef in Stout 288
0
Beef Stock 473
0
Beefburgers 398
0
Best Béchamel Sauce 512
0
Black Pudding Wontons 365
0
Bollito Misto 304
0
Boston Baked Beans 484
0
Brains on Toast 362
0
Brawn 486
0
Bread Sauce 512
0
Breast of Lamb Ste Menehould 295
0
Bresaola 436
0
Calf’s Liver with Little Onions, Sage and Aged Vinegar 358
0
Carpaccio of Beef with Shaved Beetroot 349
0
Cassoulet 302
0
Chicken Kiev 356
0
Chicken Stock 470
0
Chicken with Preserved Lemons and Olives 313
0
Chilli Con Carne 495
5
Chinese-Style Spare Ribs and Pig’s Trotters 490
0
Chips 519
0
Chorizo Omelette 446
0
Chorizo with Broad Beans 446
0
Chorizo with Shellfish 446
0
Citrus-Braised Lamb Shanks 300
0
Citrus-Braised Mallard (and Other Game) 300
0
Classic Roast Grouse 250
0
Classic Roast Partridge 251
0
Classic Roast Woodcock (and Snipe) 252
0
Cold Roast Beef Open Sandwich 236
0
Cold Tongue with Lentils and Green Dressing 438
0
Coq Au Vin 311
0
Coronation Chicken 506
0
Cotechino with Lentils and Salsa Verde 441
0
Couscous 521
0
Creamed Fresh Horseradish 512
0
Curry Goat 297
0
Devilled Kidneys 361
0
Duck or Goose Breasts with Pineapple, Chilli and Soy 366
0
Faggots with Onion Gravy 459
0
Feijoada 487
0
Flying Toad in the Hole 492
0
Fried Chicken with Potatoes and Anchovies 506
0
Fritto Misto of Offal with Sage and Capers 362
0
Game Chips 519
0
Game Soup 507
0
Game Stock 472
0
Glazed Baked Ham California with Parsley Sauce 433
0
Glazed Carrots 522
0
Goose, Duck and Rabbit Rillettes 447
0
Guacamole 514
0
Ham in Hay 435
0
Ham Stock 474
0
Herb Dumplings 519
0
Herb Roast Chicken 244
0
Home-Cured Bacon (aka Salt Pork) 429
0
Home-Made Tomato Ketchup 516
0
Horseradish Mash 519
0
Hummus 514
0
Indian-Spiced Lamb Skewers 402
0
Indian-Spiced Lamburgers 402
0
Jugged Hare 317
0
Kibbeh Naye 443
0
Lamb Braised with Stuffed Vine Leaves 291
0
Lamb Stock 472
0
Lamb with Garlic and Anchovies 342
0
Lancashire Hot Pot 290
0
Lapin Moutarde à la Crème 316
0
Leeks with Greens 523
0
Leftover Ham 479
0
Leftover Roast Beef: Cold Beef ‘Bloody Mary’ Tartare 476
0
Leftover Roast Beef: Meatballs 476
0
Leftover Roast Beef: Refried ‘Eye of Roast’ Medallions 476
0
Leftover Roast Chicken 475
0
Leftover Roast Game 476
0
Leftover Roast Lamb: Cheaty Mutton Broth 477
0
Leftover Roast Lamb: Cold Lamb in Minty Yoghurt Dressing 477
0
Leftover Roast Lamb: Shepherd’s Pie Hash 477
0
Leftover Roast Pork: Pork Tonnata 479
0
Leftover Roast Pork: Refried Pork Sandwich 479
0
Leftover Roast Pork: Tartiflette 479
0
Leftover Stews 480
0
Leftover Stews: Stew into Soup 481
0
Lentils for Cotechino, Tongue etc 520
0
Loin of Lamb Stuffed with Apricots and Pine Nuts 242
0
Lucy’s Jerk Chicken 405
0
Main-Course Borscht 279
0
Melba Toast 522
0
Mexican-Style Chorizo 446
0
Mincemeat-Stuffed Pork Tenderloins 229
0
Mole 314
5
Moussaka 503
0
Mrs Wheeler’s Irish Stew 292
0
Murgh Makhani (Butter Chicken or Pheasant) 355
0
Mustard Vinaigrette 513
0
My Cheaty Mayonnaise 513
0
My Favourite Stuffing 517
0
Nachos 446
0
Ndole 296
0
Onion Gravy 517
0
Onion Marmalade 516
0
Osso Buco Alla Milanese 289
0
Oxtail, or Tail and Tongue, with Rich Red Wine Sauce 282
0
Pan-To-Oven Pork Chops with Garlic 342
0
Paprikash of Hearts, Livers and Tongues 308
0
Pasticcio 491
0
Pastilla 502
0
Perfect Roast Potatoes 517
0
Petit Salé 430
0
Picadillo 494
0
Pigeon Pâté 458
0
Pig’s Trotters and Ears Ste Menehould 295
0
Piroshki 501
0
Pork Rillettes 447
0
Pork Stock 474
0
Pot-Au-Feu 284
0
Potted Hough 456
0
Preserved Duck or Goose Legs 451
0
Rabbit Stew 316
0
Ratatouille 522
0
Real Mint Sauce 512
0
Red Flannel Hash 498
0
Red Salsa 514
0
Refried Beans 521
0
Rice Pudding Pork 278
0
Rich Liver Pâté 452
0
Rich Tomato Sauce 513
0
Risotto alla Milanese 520
0
River Cottage Chutney 515
0
Roast Beef - The Full Monty 232
0
Roast Belly of Pork with Apple Sauce 226
0
Roast Duck with Beetroot 246
0
Roast Lamb 239
0
Roast Rack of Mutton Chops 239
0
Rolled Shoulder of Lamb or Hogget with Capers and Anchovies 240
0
Rosemary Roast New Potatoes 518
0
Salad of Seared Pigeon Breast with Pan Juice Vinaigrette 369
0
Salmi of Guinea Fowl with Roast Chestnuts 249
0
Salsa Verde (Green Herb Sauce) 514
0
Salt and Pepper Pork ‘Squidlets’ 345
0
Salt Beef (and Pickled Tongue) 438
0
Sauté of Sweetbreads with Peas and Beans 364
0
Scant Pickings: Leftover Meat as a ‘Spice’ 480
0
Seared Spicy Beef in a Wrap 348
0
Shepherd’s Pie 504
0
Sieved Roast Tomatoes 515
0
Soft Flour Tortillas 521
0
Souvlaki 401
0
Souvlaki Lamburgers 401
0
Spaghetti Bolognese 497
0
Special Couscous 521
0
Spiced Hot-Smoked Liver 408
0
Spicy Peanut Sauce 515
0
Split Pea Purée 520
0
Steak and Chips 352
0
Steak and Kidney Pie 286
0
Steak Tartare 442
0
Stir-Fried Indonesian Pork (Or Beef, or Lamb, or Chicken, or Rabbit) 346
0
Tartare Sauce 513
0
Terrine of Sweetbreads with a Broad Bean Purée 455
0
Thai Pork Dumplings 508
0
Tikka Marinade 515
0
Tunisian Lamb with Aubergine 299
0
Ultimate Creamed Spinach 523
0
Valencian Paella 509
0
Veal Stock 474
0
Veal with Lemon and Capers 342
0
Venison Bresaola and Venison Jerky 436
0
Venison Steak Au Poivre 357
0
Watercress and Orange Salad 523
0
Wiener Schnitzel 354
0
Wilted Spinach 523
0
Yorkshire Pudding 517
0

Publishers Information

About The River Cottage Meat Book

Publisher Web Link: http://www.randomhouse.com/crown/tenspeed/

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.

• Already a sensation in the United Kingdom, this groundbreaking treatise on choosing and preparing meat is now available in the United States for the first time.

• Includes more than 100 recipes and more than 200 full-color photographs.

• Thoughtfully Americanized, with complete information about assorted cuts (including illustrations), production standards, and sources for buying and learning about meats in the United States.

• British edition has sold 150,000 copies.

(http://www.randomhouse.com/)

Author Information

About Hugh Fearnley-Whittingstall

Author Web Link: http://www.rivercottage.net/

It was 1998 when Hugh moved into the original River Cottage in Dorset, to start growing and rearing some of his own food. ‘River Cottage’ has since moved on, and has grown and developed, but we continue to stand for the same principles: self-sufficiency, food integrity, and the consumption of local, seasonal produce.

Today, River Cottage consists of several different projects...

River Cottage HQ (Park Farm) is our base for running courses and events inspired by the philosophy of the original River Cottage – ranging from a night’s dining and entertainment, through to courses in foraging, curing, gardening, breadmaking, butchery and more. For full details, see the River Cottage HQ Events and Courses homepage and meet the River Cottage Team.

River Cottage also has a Local Produce Store in Axminster, where we work with a wonderful collection of local and organic food & drink producers from the South West. We stock a wide selection of the very best local and seasonal provisions including milk, eggs, bread, meat, poultry, beers and wines. The Axminster Canteen annexed to the Local Produce Store serves meals during the day and is open for evening service and Sunday lunch.

We have also teamed up with our friends at Komedia to bring River Cottage to Bath. The Bath Canteen is open every day and like the Axminster Canteen, showcases the very best of what the South West has to offer.

Our other projects include series for television, regular food columns, and a range of books, DVDs and online courses, some of which you may already be familiar with. To keep up-to-date with our latest news, bookmark our News homepage, or sign up for our monthly newsletter.

River Cottage is not a charity, but does aim to be a ‘more than profit’ organisation. This means, firstly, that we are ready to re-invest much of our income in developing our ideology and the base of our activities.

It also means that we should be ready to hold back from, or turn down, business that conflicts with our ideology and our commitment to ethical business practice. Thirdly, we feel we should also be making links with, and finding ways to support, other organisations who share our ideas.  (http://www.rivercottage.net/)

Cookbooks by Hugh Fearnley-Whittingstall


About River Cottage

Author Web Link: http://www.rivercottage.net/

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