The River Cottage Meat Book PDF ePub eBook

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The River Cottage Meat Book free pdf "This book aims to help you find good meat, understand it better, cook it with greater confidence, and eat it with much pleasure." "It first of all covers the basics -- everything you'll need to know about choosing the very best raw materials, understanding the different cuts and the cooking techniques associated with each of them. I've then given what I hope are foolproof recipes for 150 meat classics from both British and foreign food cultures -- shepherds pie, steak and kidney pie, roast pork with perfect crackling, glazed baked ham, Irish stew, roast grouse with all the trimmings, toad in the hole, oxtail stew- plus definitive, authentic versions of pot au feu, cassoulet, choucroute, steak tartare, coq au vin, bolito misto, pasticcio, jerked pork, feijoida, cozido, curried goat, satay and chilli con carne." "I would like this book to be your first stop on the shelf whether you seek either inspired recipes or technical guidance on any aspect of meat cookery" - Hugh Fearnley-Whittingstall

About Hugh Fearnley-Whittingstall

Hugh Fearnley-Whittingstall is widely known as a broadcaster for his uncompromising commitment to real food and honest home cooking. His many series for Channel 4 have earned Hugh a huge popular following. His first book in the River Cottage series, THE RIVER COTTAGE COOKBOOK, scooped the top food writing awards in 2002, winning the Glenfiddich Trophy, the Andre Simon Food Book of the Year and the Guild of Food Writers' Michael Smith Award. Hugh lives in Dorset with Marie and their three sons.

Details Book

Author : Hugh Fearnley-Whittingstall
Publisher : Hodder
Data Published : 18 September 2008
ISBN : 034082638X
EAN : 9780340826386
Format Book : PDF, Epub, DOCx, TXT
Number of Pages : 544 pages
Age + : 15 years
Language : English
Rating :

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  • The River Cottage Meat Book free pdfThe River Cottage Meat Book

    . "This book aims to help you find good meat, understand it better, cook it with greater confidence, and eat it with much pleasure." "It first of all covers the basics -- everything you'll need to kno