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This BBQ season, feast on crowd-pleasing recipes such as:
· Barbecued Glazed Spare Ribs
· Indian-Spiced Lamb Skewers
· Barbecued Rosemary Lamb with Salsa Verde
Reader reviews:
'Every discerning cook should have this on their shelf'
'The bible of meat'
'This book changed our lives'
'If you eat meat, you will buy, prepare and cook it better having read this book' - Jill Dupleix, The Times
'The enthusiastic carnivore will relish all 550 pages' - Christopher Hirst, The Independent
'It should be bought by every meat-eating household' - Martin Koerner, Waterstones Books Quarterly
"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
This BBQ season, feast on crowd-pleasing recipes such as:
· Barbecued Glazed Spare Ribs
· Indian-Spiced Lamb Skewers
· Barbecued Rosemary Lamb with Salsa Verde
Reader reviews:
'Every discerning cook should have this on their shelf'
'The bible of meat'
'This book changed our lives'
'If you eat meat, you will buy, prepare and cook it better having read this book' - Jill Dupleix, The Times
'The enthusiastic carnivore will relish all 550 pages' - Christopher Hirst, The Independent
'It should be bought by every meat-eating household' - Martin Koerner, Waterstones Books Quarterly
"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
Hugh Fearnley-Whittingstall is widely known as a writer, broadcaster and campaigner for his uncompromising commitment to real food and honest home cooking. His series for Channel 4 - including Hugh's Chicken Run and the River Cottage programmes - have earned Hugh a huge popular following.
His weekly column in the Guardian celebrates the very best of seasonal British produce, and his latest campaigns and comments can be found on his website [...]
Hugh's books in the River Cottage series have scooped all the top food writing awards, including the Glenfiddich Trophy and the Guild of Food Writers' Michael Smith Award, and The River Cottage Meat Book won the André Simon Food Book of the Year Award in 2004 as well as claiming two trophies at the James Beard Foundation Awards in 2008. He is Patron of the National Farmers' Retail and Markets Association, and his campaigning zeal is currently focused on improving quality and welfare in the production of British meat.
Hugh lives in Dorset with Marie and their three children.
| Erscheinungsjahr: | 2004 |
|---|---|
| Genre: | Importe |
| Rubrik: | Essen & Trinken |
| Thema: | Essen und Trinken |
| Medium: | Buch |
| Inhalt: | Gebunden |
| ISBN-13: | 9780340826355 |
| ISBN-10: | 0340826355 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Fearnley-Whittingstall, Hugh |
| Hersteller: | Monoray |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 269 x 203 x 43 mm |
| Von/Mit: | Hugh Fearnley-Whittingstall |
| Erscheinungsdatum: | 24.05.2004 |
| Gewicht: | 2,11 kg |
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