The River Cottage Meat Book

The River Cottage Meat Book

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 First published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK quickly became an underground hit among food cognoscent...

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Title:The River Cottage Meat Book
Author:Hugh Fearnley-Whittingstall
Rating:
Genres:Food and Drink
ISBN:The River Cottage Meat Book
ISBN
Edition Language:English
Format Type:Hardcover
Number of Pages:544 pages pages

The River Cottage Meat Book Reviews

  • Junio
    Jul 05, 2009

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...

    Loved this book. ...

    This is such a beautiful book. A seriously fantastic book. It's got everything you ever wanted to know about (sustainable) meat: butchery charts, pictures of various organs, step-by-step guidelines on how to break down a chicken, how to preserve meat...and so much more. And Hugh Fearnl...

    I think I first stumbled across this book via a vague recommendation of James Peterson's Meat: a kitchen education. The big text: Meat, plus a picture of a piece of meat... got me to this wonderful book. Hugh's intentions are partly culinary but also strongly moral. A big chunk of the ...

    Title says it all. Think about the word "meat". Start with "mmmm" and ends with "eat". Not really a cookbook (though recipies are abundant), Fearnley-Whittingstall does a masterful job of raising awareness of where our meat comes from, and how it should be respectfully treated from an...

    Hugh is the best. Every book he does deserves 5 stars. ...

    A classic for any kitchen. If you are a Carnivore, you owe it to yourself to get this. I would not make all of the recipes in this book, but it's a great work about Meat and will help anyone who like me wants to learn more about preparing it. ...

    Changed the way I think about meat. In a good way. Hugh is the bomb. ...

    I think many of us have been raised now in a society where meat is available in plastic trays and if you chop up a chicken breast you are being adventurous. When confronted with a certain cut I didn't know what to do with it. When a recipe asked for a certain cut I had no idea what w...

    A carnivore's dream come true, this book combines equal parts philosophy, science, and culinary instruction into a thoroughly entertaining read. The first section of the book talks about the philosophy of meat eating and takes a hard look at the ethical choices we make when deciding to...

    Yes I am reading a book about meat. All about meat. A meat obsession. We've started eating organic and HFW is one of my heroes. Quit a job and started a farm and now raises all his family's food himself, my dream personified. (I know my friends are laughing.) But this book covers all m...

    I spent summers as a youth on my Uncles farm and this book too me back to those days gone by. In this world of processed foods, where people are making decisions out of the justified fear of not knowing what is in their food; this book is a giant step in the right direction. The author...

    Hugh fearnley-Whittenstall is a nose-to-tail chef and tv host who has become a very accomplished gentleman farmer. He values the animals that he puts to death for meat and has a pretty good argument for eating veal (as long as it's pink veal which hasn't been confined like white veal)....

  • Keith
    Apr 16, 2013

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...

    Loved this book. ...

    This is such a beautiful book. A seriously fantastic book. It's got everything you ever wanted to know about (sustainable) meat: butchery charts, pictures of various organs, step-by-step guidelines on how to break down a chicken, how to preserve meat...and so much more. And Hugh Fearnl...

    I think I first stumbled across this book via a vague recommendation of James Peterson's Meat: a kitchen education. The big text: Meat, plus a picture of a piece of meat... got me to this wonderful book. Hugh's intentions are partly culinary but also strongly moral. A big chunk of the ...

  • Steve
    Jan 20, 2008

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...

    Loved this book. ...

    This is such a beautiful book. A seriously fantastic book. It's got everything you ever wanted to know about (sustainable) meat: butchery charts, pictures of various organs, step-by-step guidelines on how to break down a chicken, how to preserve meat...and so much more. And Hugh Fearnl...

    I think I first stumbled across this book via a vague recommendation of James Peterson's Meat: a kitchen education. The big text: Meat, plus a picture of a piece of meat... got me to this wonderful book. Hugh's intentions are partly culinary but also strongly moral. A big chunk of the ...

    Title says it all. Think about the word "meat". Start with "mmmm" and ends with "eat". Not really a cookbook (though recipies are abundant), Fearnley-Whittingstall does a masterful job of raising awareness of where our meat comes from, and how it should be respectfully treated from an...

    Hugh is the best. Every book he does deserves 5 stars. ...

    A classic for any kitchen. If you are a Carnivore, you owe it to yourself to get this. I would not make all of the recipes in this book, but it's a great work about Meat and will help anyone who like me wants to learn more about preparing it. ...

    Changed the way I think about meat. In a good way. Hugh is the bomb. ...

    I think many of us have been raised now in a society where meat is available in plastic trays and if you chop up a chicken breast you are being adventurous. When confronted with a certain cut I didn't know what to do with it. When a recipe asked for a certain cut I had no idea what w...

    A carnivore's dream come true, this book combines equal parts philosophy, science, and culinary instruction into a thoroughly entertaining read. The first section of the book talks about the philosophy of meat eating and takes a hard look at the ethical choices we make when deciding to...

  • Lauren
    Dec 03, 2008

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...

    Loved this book. ...

    This is such a beautiful book. A seriously fantastic book. It's got everything you ever wanted to know about (sustainable) meat: butchery charts, pictures of various organs, step-by-step guidelines on how to break down a chicken, how to preserve meat...and so much more. And Hugh Fearnl...

    I think I first stumbled across this book via a vague recommendation of James Peterson's Meat: a kitchen education. The big text: Meat, plus a picture of a piece of meat... got me to this wonderful book. Hugh's intentions are partly culinary but also strongly moral. A big chunk of the ...

    Title says it all. Think about the word "meat". Start with "mmmm" and ends with "eat". Not really a cookbook (though recipies are abundant), Fearnley-Whittingstall does a masterful job of raising awareness of where our meat comes from, and how it should be respectfully treated from an...

    Hugh is the best. Every book he does deserves 5 stars. ...

    A classic for any kitchen. If you are a Carnivore, you owe it to yourself to get this. I would not make all of the recipes in this book, but it's a great work about Meat and will help anyone who like me wants to learn more about preparing it. ...

    Changed the way I think about meat. In a good way. Hugh is the bomb. ...

    I think many of us have been raised now in a society where meat is available in plastic trays and if you chop up a chicken breast you are being adventurous. When confronted with a certain cut I didn't know what to do with it. When a recipe asked for a certain cut I had no idea what w...

    A carnivore's dream come true, this book combines equal parts philosophy, science, and culinary instruction into a thoroughly entertaining read. The first section of the book talks about the philosophy of meat eating and takes a hard look at the ethical choices we make when deciding to...

    Yes I am reading a book about meat. All about meat. A meat obsession. We've started eating organic and HFW is one of my heroes. Quit a job and started a farm and now raises all his family's food himself, my dream personified. (I know my friends are laughing.) But this book covers all m...

    I spent summers as a youth on my Uncles farm and this book too me back to those days gone by. In this world of processed foods, where people are making decisions out of the justified fear of not knowing what is in their food; this book is a giant step in the right direction. The author...

    Hugh fearnley-Whittenstall is a nose-to-tail chef and tv host who has become a very accomplished gentleman farmer. He values the animals that he puts to death for meat and has a pretty good argument for eating veal (as long as it's pink veal which hasn't been confined like white veal)....

    It is massive and beautiful and my edition has an enormous piece of red meat on the cover in place of Hugh at the cottage egress. It starts where I needed it to: "Meat and Right". I grew up in a hunting culture, but there are times when I wonder if we humans aren't to step beyond our "...

    Hugh Fearnley-Whittingstall reminds me of other favorite Brits (Nigella Lawson, Jamie Oliver, Delia Smith) in that he's an enabler. He so clearly wants you to eat well, using excellent ingredients, with a minimum of fuss and expense. Meat is an education in how beef, pork, lamb and pou...

    For an ex-vegetarian this is a must-read and allways-by-your-side-book-in-the-kitchen. Love it. I buy my meat direct now from the farmers and Hugh is great help with understanding the bits of animals. He also illustrates all the issues of current meat production in a fun way (believe m...

    The section on preserving meat is rife with references to the River Cottage cookbook. Rarely does the rest of the book refer to it (only in a few pointers to recipes in it). But this section consists of a few introductory paragraphs on each subject, and then a reference to the cookbook...

    I seriously recommend this book for anyone concerned with the morality and consequences of eating animals for food. It's about traditions of husbandry, butchery, and meat preparation. The introduction is a thorough evaluation of the arguments for and against eating meat and the industr...

    This bloke nurtures, rears, slaughters, butchers, prepares, cooks and eats his own animals. Get you right into the eternal perpetual logic of the true carnivore. Get a chunk from your local farm-raised purveyor and thrill to the new natural flavour of an old-fashioned joint of meat. Hi...

    When I picked up a copy of this book in a store and flipped through it I almost decided not to buy it - all I saw was talk of offal and text that I didn't find particularly interesting at the time - but so glad I bought The River Cottage Meat Book. Now I am literally reading it from co...

    This is everything a meat cookbook should be. It talks about how to buy and prepare meat, and also discusses the moral implications of killing animals for food. As there are a slew of recipes on how to cook meat, he (obviously) comes down on the side of "Yes, it is moral". This is goin...

    As a former fish-a-tarian, this book has become my meat bible. Hugh F-W makes an interesting case for meat eating, pondering the moral dilemmas of eating animals, a must read for vegetarians and meat eaters alike. Very informative, with everything from sourcing meat and understanding c...

    Where does our food come from? Is it ethical to eat other animals? How do you make the perfect mole sauce for pork? Hugh Fearnley-Whittingstall knows this and more. Thoroughly comprehensive and extremely well written, meat examines "the proper way" to raise, slaughter, and eat meat. I ...

    This is a book along the lines of The Omnivore's Dilemma--only the author is extremely clear in his conviction about what it means to ethically raise and eat meat. It made me happy to plunk down $20 for a chicken--if I could be assured that it was able to live the life of a chicken whi...

    Excellent and VERY detailed. So detailed that you might want to turn the pages without your glasses on -you never know when the next page might hold a dead rabbit or chicken feet or a pig head staring right at you... Ug. Other than that: LOTS of good information about buying meat, abou...

  • Dayna
    May 04, 2008

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...

    Loved this book. ...

    This is such a beautiful book. A seriously fantastic book. It's got everything you ever wanted to know about (sustainable) meat: butchery charts, pictures of various organs, step-by-step guidelines on how to break down a chicken, how to preserve meat...and so much more. And Hugh Fearnl...

    I think I first stumbled across this book via a vague recommendation of James Peterson's Meat: a kitchen education. The big text: Meat, plus a picture of a piece of meat... got me to this wonderful book. Hugh's intentions are partly culinary but also strongly moral. A big chunk of the ...

    Title says it all. Think about the word "meat". Start with "mmmm" and ends with "eat". Not really a cookbook (though recipies are abundant), Fearnley-Whittingstall does a masterful job of raising awareness of where our meat comes from, and how it should be respectfully treated from an...

    Hugh is the best. Every book he does deserves 5 stars. ...

    A classic for any kitchen. If you are a Carnivore, you owe it to yourself to get this. I would not make all of the recipes in this book, but it's a great work about Meat and will help anyone who like me wants to learn more about preparing it. ...

    Changed the way I think about meat. In a good way. Hugh is the bomb. ...

    I think many of us have been raised now in a society where meat is available in plastic trays and if you chop up a chicken breast you are being adventurous. When confronted with a certain cut I didn't know what to do with it. When a recipe asked for a certain cut I had no idea what w...

    A carnivore's dream come true, this book combines equal parts philosophy, science, and culinary instruction into a thoroughly entertaining read. The first section of the book talks about the philosophy of meat eating and takes a hard look at the ethical choices we make when deciding to...

    Yes I am reading a book about meat. All about meat. A meat obsession. We've started eating organic and HFW is one of my heroes. Quit a job and started a farm and now raises all his family's food himself, my dream personified. (I know my friends are laughing.) But this book covers all m...

    I spent summers as a youth on my Uncles farm and this book too me back to those days gone by. In this world of processed foods, where people are making decisions out of the justified fear of not knowing what is in their food; this book is a giant step in the right direction. The author...

    Hugh fearnley-Whittenstall is a nose-to-tail chef and tv host who has become a very accomplished gentleman farmer. He values the animals that he puts to death for meat and has a pretty good argument for eating veal (as long as it's pink veal which hasn't been confined like white veal)....

    It is massive and beautiful and my edition has an enormous piece of red meat on the cover in place of Hugh at the cottage egress. It starts where I needed it to: "Meat and Right". I grew up in a hunting culture, but there are times when I wonder if we humans aren't to step beyond our "...

    Hugh Fearnley-Whittingstall reminds me of other favorite Brits (Nigella Lawson, Jamie Oliver, Delia Smith) in that he's an enabler. He so clearly wants you to eat well, using excellent ingredients, with a minimum of fuss and expense. Meat is an education in how beef, pork, lamb and pou...

    For an ex-vegetarian this is a must-read and allways-by-your-side-book-in-the-kitchen. Love it. I buy my meat direct now from the farmers and Hugh is great help with understanding the bits of animals. He also illustrates all the issues of current meat production in a fun way (believe m...

    The section on preserving meat is rife with references to the River Cottage cookbook. Rarely does the rest of the book refer to it (only in a few pointers to recipes in it). But this section consists of a few introductory paragraphs on each subject, and then a reference to the cookbook...

    I seriously recommend this book for anyone concerned with the morality and consequences of eating animals for food. It's about traditions of husbandry, butchery, and meat preparation. The introduction is a thorough evaluation of the arguments for and against eating meat and the industr...

    This bloke nurtures, rears, slaughters, butchers, prepares, cooks and eats his own animals. Get you right into the eternal perpetual logic of the true carnivore. Get a chunk from your local farm-raised purveyor and thrill to the new natural flavour of an old-fashioned joint of meat. Hi...

    When I picked up a copy of this book in a store and flipped through it I almost decided not to buy it - all I saw was talk of offal and text that I didn't find particularly interesting at the time - but so glad I bought The River Cottage Meat Book. Now I am literally reading it from co...

    This is everything a meat cookbook should be. It talks about how to buy and prepare meat, and also discusses the moral implications of killing animals for food. As there are a slew of recipes on how to cook meat, he (obviously) comes down on the side of "Yes, it is moral". This is goin...

  • De
    Jul 20, 2008

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...

    Loved this book. ...

    This is such a beautiful book. A seriously fantastic book. It's got everything you ever wanted to know about (sustainable) meat: butchery charts, pictures of various organs, step-by-step guidelines on how to break down a chicken, how to preserve meat...and so much more. And Hugh Fearnl...

    I think I first stumbled across this book via a vague recommendation of James Peterson's Meat: a kitchen education. The big text: Meat, plus a picture of a piece of meat... got me to this wonderful book. Hugh's intentions are partly culinary but also strongly moral. A big chunk of the ...

    Title says it all. Think about the word "meat". Start with "mmmm" and ends with "eat". Not really a cookbook (though recipies are abundant), Fearnley-Whittingstall does a masterful job of raising awareness of where our meat comes from, and how it should be respectfully treated from an...

    Hugh is the best. Every book he does deserves 5 stars. ...

    A classic for any kitchen. If you are a Carnivore, you owe it to yourself to get this. I would not make all of the recipes in this book, but it's a great work about Meat and will help anyone who like me wants to learn more about preparing it. ...

    Changed the way I think about meat. In a good way. Hugh is the bomb. ...

    I think many of us have been raised now in a society where meat is available in plastic trays and if you chop up a chicken breast you are being adventurous. When confronted with a certain cut I didn't know what to do with it. When a recipe asked for a certain cut I had no idea what w...

    A carnivore's dream come true, this book combines equal parts philosophy, science, and culinary instruction into a thoroughly entertaining read. The first section of the book talks about the philosophy of meat eating and takes a hard look at the ethical choices we make when deciding to...

    Yes I am reading a book about meat. All about meat. A meat obsession. We've started eating organic and HFW is one of my heroes. Quit a job and started a farm and now raises all his family's food himself, my dream personified. (I know my friends are laughing.) But this book covers all m...

  • Delight
    May 02, 2008

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...

    Loved this book. ...

    This is such a beautiful book. A seriously fantastic book. It's got everything you ever wanted to know about (sustainable) meat: butchery charts, pictures of various organs, step-by-step guidelines on how to break down a chicken, how to preserve meat...and so much more. And Hugh Fearnl...

    I think I first stumbled across this book via a vague recommendation of James Peterson's Meat: a kitchen education. The big text: Meat, plus a picture of a piece of meat... got me to this wonderful book. Hugh's intentions are partly culinary but also strongly moral. A big chunk of the ...

    Title says it all. Think about the word "meat". Start with "mmmm" and ends with "eat". Not really a cookbook (though recipies are abundant), Fearnley-Whittingstall does a masterful job of raising awareness of where our meat comes from, and how it should be respectfully treated from an...

    Hugh is the best. Every book he does deserves 5 stars. ...

    A classic for any kitchen. If you are a Carnivore, you owe it to yourself to get this. I would not make all of the recipes in this book, but it's a great work about Meat and will help anyone who like me wants to learn more about preparing it. ...

    Changed the way I think about meat. In a good way. Hugh is the bomb. ...

    I think many of us have been raised now in a society where meat is available in plastic trays and if you chop up a chicken breast you are being adventurous. When confronted with a certain cut I didn't know what to do with it. When a recipe asked for a certain cut I had no idea what w...

    A carnivore's dream come true, this book combines equal parts philosophy, science, and culinary instruction into a thoroughly entertaining read. The first section of the book talks about the philosophy of meat eating and takes a hard look at the ethical choices we make when deciding to...

    Yes I am reading a book about meat. All about meat. A meat obsession. We've started eating organic and HFW is one of my heroes. Quit a job and started a farm and now raises all his family's food himself, my dream personified. (I know my friends are laughing.) But this book covers all m...

    I spent summers as a youth on my Uncles farm and this book too me back to those days gone by. In this world of processed foods, where people are making decisions out of the justified fear of not knowing what is in their food; this book is a giant step in the right direction. The author...

    Hugh fearnley-Whittenstall is a nose-to-tail chef and tv host who has become a very accomplished gentleman farmer. He values the animals that he puts to death for meat and has a pretty good argument for eating veal (as long as it's pink veal which hasn't been confined like white veal)....

    It is massive and beautiful and my edition has an enormous piece of red meat on the cover in place of Hugh at the cottage egress. It starts where I needed it to: "Meat and Right". I grew up in a hunting culture, but there are times when I wonder if we humans aren't to step beyond our "...

    Hugh Fearnley-Whittingstall reminds me of other favorite Brits (Nigella Lawson, Jamie Oliver, Delia Smith) in that he's an enabler. He so clearly wants you to eat well, using excellent ingredients, with a minimum of fuss and expense. Meat is an education in how beef, pork, lamb and pou...

    For an ex-vegetarian this is a must-read and allways-by-your-side-book-in-the-kitchen. Love it. I buy my meat direct now from the farmers and Hugh is great help with understanding the bits of animals. He also illustrates all the issues of current meat production in a fun way (believe m...

    The section on preserving meat is rife with references to the River Cottage cookbook. Rarely does the rest of the book refer to it (only in a few pointers to recipes in it). But this section consists of a few introductory paragraphs on each subject, and then a reference to the cookbook...

    I seriously recommend this book for anyone concerned with the morality and consequences of eating animals for food. It's about traditions of husbandry, butchery, and meat preparation. The introduction is a thorough evaluation of the arguments for and against eating meat and the industr...

    This bloke nurtures, rears, slaughters, butchers, prepares, cooks and eats his own animals. Get you right into the eternal perpetual logic of the true carnivore. Get a chunk from your local farm-raised purveyor and thrill to the new natural flavour of an old-fashioned joint of meat. Hi...

    When I picked up a copy of this book in a store and flipped through it I almost decided not to buy it - all I saw was talk of offal and text that I didn't find particularly interesting at the time - but so glad I bought The River Cottage Meat Book. Now I am literally reading it from co...

    This is everything a meat cookbook should be. It talks about how to buy and prepare meat, and also discusses the moral implications of killing animals for food. As there are a slew of recipes on how to cook meat, he (obviously) comes down on the side of "Yes, it is moral". This is goin...

    As a former fish-a-tarian, this book has become my meat bible. Hugh F-W makes an interesting case for meat eating, pondering the moral dilemmas of eating animals, a must read for vegetarians and meat eaters alike. Very informative, with everything from sourcing meat and understanding c...

    Where does our food come from? Is it ethical to eat other animals? How do you make the perfect mole sauce for pork? Hugh Fearnley-Whittingstall knows this and more. Thoroughly comprehensive and extremely well written, meat examines "the proper way" to raise, slaughter, and eat meat. I ...

    This is a book along the lines of The Omnivore's Dilemma--only the author is extremely clear in his conviction about what it means to ethically raise and eat meat. It made me happy to plunk down $20 for a chicken--if I could be assured that it was able to live the life of a chicken whi...

  • Neal Barbour
    Sep 22, 2008

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...

    Loved this book. ...

    This is such a beautiful book. A seriously fantastic book. It's got everything you ever wanted to know about (sustainable) meat: butchery charts, pictures of various organs, step-by-step guidelines on how to break down a chicken, how to preserve meat...and so much more. And Hugh Fearnl...

    I think I first stumbled across this book via a vague recommendation of James Peterson's Meat: a kitchen education. The big text: Meat, plus a picture of a piece of meat... got me to this wonderful book. Hugh's intentions are partly culinary but also strongly moral. A big chunk of the ...

    Title says it all. Think about the word "meat". Start with "mmmm" and ends with "eat". Not really a cookbook (though recipies are abundant), Fearnley-Whittingstall does a masterful job of raising awareness of where our meat comes from, and how it should be respectfully treated from an...

    Hugh is the best. Every book he does deserves 5 stars. ...

    A classic for any kitchen. If you are a Carnivore, you owe it to yourself to get this. I would not make all of the recipes in this book, but it's a great work about Meat and will help anyone who like me wants to learn more about preparing it. ...

    Changed the way I think about meat. In a good way. Hugh is the bomb. ...

    I think many of us have been raised now in a society where meat is available in plastic trays and if you chop up a chicken breast you are being adventurous. When confronted with a certain cut I didn't know what to do with it. When a recipe asked for a certain cut I had no idea what w...

    A carnivore's dream come true, this book combines equal parts philosophy, science, and culinary instruction into a thoroughly entertaining read. The first section of the book talks about the philosophy of meat eating and takes a hard look at the ethical choices we make when deciding to...

    Yes I am reading a book about meat. All about meat. A meat obsession. We've started eating organic and HFW is one of my heroes. Quit a job and started a farm and now raises all his family's food himself, my dream personified. (I know my friends are laughing.) But this book covers all m...

    I spent summers as a youth on my Uncles farm and this book too me back to those days gone by. In this world of processed foods, where people are making decisions out of the justified fear of not knowing what is in their food; this book is a giant step in the right direction. The author...

    Hugh fearnley-Whittenstall is a nose-to-tail chef and tv host who has become a very accomplished gentleman farmer. He values the animals that he puts to death for meat and has a pretty good argument for eating veal (as long as it's pink veal which hasn't been confined like white veal)....

    It is massive and beautiful and my edition has an enormous piece of red meat on the cover in place of Hugh at the cottage egress. It starts where I needed it to: "Meat and Right". I grew up in a hunting culture, but there are times when I wonder if we humans aren't to step beyond our "...

    Hugh Fearnley-Whittingstall reminds me of other favorite Brits (Nigella Lawson, Jamie Oliver, Delia Smith) in that he's an enabler. He so clearly wants you to eat well, using excellent ingredients, with a minimum of fuss and expense. Meat is an education in how beef, pork, lamb and pou...

    For an ex-vegetarian this is a must-read and allways-by-your-side-book-in-the-kitchen. Love it. I buy my meat direct now from the farmers and Hugh is great help with understanding the bits of animals. He also illustrates all the issues of current meat production in a fun way (believe m...

    The section on preserving meat is rife with references to the River Cottage cookbook. Rarely does the rest of the book refer to it (only in a few pointers to recipes in it). But this section consists of a few introductory paragraphs on each subject, and then a reference to the cookbook...

    I seriously recommend this book for anyone concerned with the morality and consequences of eating animals for food. It's about traditions of husbandry, butchery, and meat preparation. The introduction is a thorough evaluation of the arguments for and against eating meat and the industr...

    This bloke nurtures, rears, slaughters, butchers, prepares, cooks and eats his own animals. Get you right into the eternal perpetual logic of the true carnivore. Get a chunk from your local farm-raised purveyor and thrill to the new natural flavour of an old-fashioned joint of meat. Hi...

    When I picked up a copy of this book in a store and flipped through it I almost decided not to buy it - all I saw was talk of offal and text that I didn't find particularly interesting at the time - but so glad I bought The River Cottage Meat Book. Now I am literally reading it from co...

    This is everything a meat cookbook should be. It talks about how to buy and prepare meat, and also discusses the moral implications of killing animals for food. As there are a slew of recipes on how to cook meat, he (obviously) comes down on the side of "Yes, it is moral". This is goin...

    As a former fish-a-tarian, this book has become my meat bible. Hugh F-W makes an interesting case for meat eating, pondering the moral dilemmas of eating animals, a must read for vegetarians and meat eaters alike. Very informative, with everything from sourcing meat and understanding c...

    Where does our food come from? Is it ethical to eat other animals? How do you make the perfect mole sauce for pork? Hugh Fearnley-Whittingstall knows this and more. Thoroughly comprehensive and extremely well written, meat examines "the proper way" to raise, slaughter, and eat meat. I ...

  • Thehusbandsrule Reed
    Nov 16, 2008

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...

    Loved this book. ...

    This is such a beautiful book. A seriously fantastic book. It's got everything you ever wanted to know about (sustainable) meat: butchery charts, pictures of various organs, step-by-step guidelines on how to break down a chicken, how to preserve meat...and so much more. And Hugh Fearnl...

    I think I first stumbled across this book via a vague recommendation of James Peterson's Meat: a kitchen education. The big text: Meat, plus a picture of a piece of meat... got me to this wonderful book. Hugh's intentions are partly culinary but also strongly moral. A big chunk of the ...

    Title says it all. Think about the word "meat". Start with "mmmm" and ends with "eat". Not really a cookbook (though recipies are abundant), Fearnley-Whittingstall does a masterful job of raising awareness of where our meat comes from, and how it should be respectfully treated from an...

    Hugh is the best. Every book he does deserves 5 stars. ...

    A classic for any kitchen. If you are a Carnivore, you owe it to yourself to get this. I would not make all of the recipes in this book, but it's a great work about Meat and will help anyone who like me wants to learn more about preparing it. ...

    Changed the way I think about meat. In a good way. Hugh is the bomb. ...

    I think many of us have been raised now in a society where meat is available in plastic trays and if you chop up a chicken breast you are being adventurous. When confronted with a certain cut I didn't know what to do with it. When a recipe asked for a certain cut I had no idea what w...

    A carnivore's dream come true, this book combines equal parts philosophy, science, and culinary instruction into a thoroughly entertaining read. The first section of the book talks about the philosophy of meat eating and takes a hard look at the ethical choices we make when deciding to...

    Yes I am reading a book about meat. All about meat. A meat obsession. We've started eating organic and HFW is one of my heroes. Quit a job and started a farm and now raises all his family's food himself, my dream personified. (I know my friends are laughing.) But this book covers all m...

    I spent summers as a youth on my Uncles farm and this book too me back to those days gone by. In this world of processed foods, where people are making decisions out of the justified fear of not knowing what is in their food; this book is a giant step in the right direction. The author...

    Hugh fearnley-Whittenstall is a nose-to-tail chef and tv host who has become a very accomplished gentleman farmer. He values the animals that he puts to death for meat and has a pretty good argument for eating veal (as long as it's pink veal which hasn't been confined like white veal)....

    It is massive and beautiful and my edition has an enormous piece of red meat on the cover in place of Hugh at the cottage egress. It starts where I needed it to: "Meat and Right". I grew up in a hunting culture, but there are times when I wonder if we humans aren't to step beyond our "...

    Hugh Fearnley-Whittingstall reminds me of other favorite Brits (Nigella Lawson, Jamie Oliver, Delia Smith) in that he's an enabler. He so clearly wants you to eat well, using excellent ingredients, with a minimum of fuss and expense. Meat is an education in how beef, pork, lamb and pou...

    For an ex-vegetarian this is a must-read and allways-by-your-side-book-in-the-kitchen. Love it. I buy my meat direct now from the farmers and Hugh is great help with understanding the bits of animals. He also illustrates all the issues of current meat production in a fun way (believe m...

    The section on preserving meat is rife with references to the River Cottage cookbook. Rarely does the rest of the book refer to it (only in a few pointers to recipes in it). But this section consists of a few introductory paragraphs on each subject, and then a reference to the cookbook...

    I seriously recommend this book for anyone concerned with the morality and consequences of eating animals for food. It's about traditions of husbandry, butchery, and meat preparation. The introduction is a thorough evaluation of the arguments for and against eating meat and the industr...

  • Kate
    Jan 26, 2009

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...

    Loved this book. ...

    This is such a beautiful book. A seriously fantastic book. It's got everything you ever wanted to know about (sustainable) meat: butchery charts, pictures of various organs, step-by-step guidelines on how to break down a chicken, how to preserve meat...and so much more. And Hugh Fearnl...

    I think I first stumbled across this book via a vague recommendation of James Peterson's Meat: a kitchen education. The big text: Meat, plus a picture of a piece of meat... got me to this wonderful book. Hugh's intentions are partly culinary but also strongly moral. A big chunk of the ...

    Title says it all. Think about the word "meat". Start with "mmmm" and ends with "eat". Not really a cookbook (though recipies are abundant), Fearnley-Whittingstall does a masterful job of raising awareness of where our meat comes from, and how it should be respectfully treated from an...

    Hugh is the best. Every book he does deserves 5 stars. ...

    A classic for any kitchen. If you are a Carnivore, you owe it to yourself to get this. I would not make all of the recipes in this book, but it's a great work about Meat and will help anyone who like me wants to learn more about preparing it. ...

    Changed the way I think about meat. In a good way. Hugh is the bomb. ...

    I think many of us have been raised now in a society where meat is available in plastic trays and if you chop up a chicken breast you are being adventurous. When confronted with a certain cut I didn't know what to do with it. When a recipe asked for a certain cut I had no idea what w...

    A carnivore's dream come true, this book combines equal parts philosophy, science, and culinary instruction into a thoroughly entertaining read. The first section of the book talks about the philosophy of meat eating and takes a hard look at the ethical choices we make when deciding to...

    Yes I am reading a book about meat. All about meat. A meat obsession. We've started eating organic and HFW is one of my heroes. Quit a job and started a farm and now raises all his family's food himself, my dream personified. (I know my friends are laughing.) But this book covers all m...

    I spent summers as a youth on my Uncles farm and this book too me back to those days gone by. In this world of processed foods, where people are making decisions out of the justified fear of not knowing what is in their food; this book is a giant step in the right direction. The author...

    Hugh fearnley-Whittenstall is a nose-to-tail chef and tv host who has become a very accomplished gentleman farmer. He values the animals that he puts to death for meat and has a pretty good argument for eating veal (as long as it's pink veal which hasn't been confined like white veal)....

    It is massive and beautiful and my edition has an enormous piece of red meat on the cover in place of Hugh at the cottage egress. It starts where I needed it to: "Meat and Right". I grew up in a hunting culture, but there are times when I wonder if we humans aren't to step beyond our "...

    Hugh Fearnley-Whittingstall reminds me of other favorite Brits (Nigella Lawson, Jamie Oliver, Delia Smith) in that he's an enabler. He so clearly wants you to eat well, using excellent ingredients, with a minimum of fuss and expense. Meat is an education in how beef, pork, lamb and pou...

    For an ex-vegetarian this is a must-read and allways-by-your-side-book-in-the-kitchen. Love it. I buy my meat direct now from the farmers and Hugh is great help with understanding the bits of animals. He also illustrates all the issues of current meat production in a fun way (believe m...

    The section on preserving meat is rife with references to the River Cottage cookbook. Rarely does the rest of the book refer to it (only in a few pointers to recipes in it). But this section consists of a few introductory paragraphs on each subject, and then a reference to the cookbook...

    I seriously recommend this book for anyone concerned with the morality and consequences of eating animals for food. It's about traditions of husbandry, butchery, and meat preparation. The introduction is a thorough evaluation of the arguments for and against eating meat and the industr...

    This bloke nurtures, rears, slaughters, butchers, prepares, cooks and eats his own animals. Get you right into the eternal perpetual logic of the true carnivore. Get a chunk from your local farm-raised purveyor and thrill to the new natural flavour of an old-fashioned joint of meat. Hi...

    When I picked up a copy of this book in a store and flipped through it I almost decided not to buy it - all I saw was talk of offal and text that I didn't find particularly interesting at the time - but so glad I bought The River Cottage Meat Book. Now I am literally reading it from co...

    This is everything a meat cookbook should be. It talks about how to buy and prepare meat, and also discusses the moral implications of killing animals for food. As there are a slew of recipes on how to cook meat, he (obviously) comes down on the side of "Yes, it is moral". This is goin...

    As a former fish-a-tarian, this book has become my meat bible. Hugh F-W makes an interesting case for meat eating, pondering the moral dilemmas of eating animals, a must read for vegetarians and meat eaters alike. Very informative, with everything from sourcing meat and understanding c...

    Where does our food come from? Is it ethical to eat other animals? How do you make the perfect mole sauce for pork? Hugh Fearnley-Whittingstall knows this and more. Thoroughly comprehensive and extremely well written, meat examines "the proper way" to raise, slaughter, and eat meat. I ...

    This is a book along the lines of The Omnivore's Dilemma--only the author is extremely clear in his conviction about what it means to ethically raise and eat meat. It made me happy to plunk down $20 for a chicken--if I could be assured that it was able to live the life of a chicken whi...

    Excellent and VERY detailed. So detailed that you might want to turn the pages without your glasses on -you never know when the next page might hold a dead rabbit or chicken feet or a pig head staring right at you... Ug. Other than that: LOTS of good information about buying meat, abou...

    A modern classic to stand by the Fish book as a must have for both professional, student and amateur cook. I only found out by accident that it was sold in altered form in the US presumably to take into account different cuts and tastes. A pity some US authors don't have the courtesy ...

    An excellent book that makes you think about the meat that you eat, from the common (beef) to less so (offal and game birds). Raises a lot of ethical questions about the quality of meat that you eat. It is UK-centric (as that's where the author is at), but his views are equally applica...

    The author is quite a chearacter, who is clearly very passionate about what he does and what he beleives, and I do sympthize with his contention that we need to stop factory farming, and pay twice as much for meat and eat half as much of it. He is nowhere near as likable as Michael Pol...

    Ok, this is sort of a cookbook, but it's got over 200 pages of pure reading on how meat is produced/where it comes from, how to buy it, and what to do with it before it even gets to the bit about how you cook it, which there's another 300 pages on, so I count it as a book. And it's awe...

  • Dale
    Sep 14, 2009

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...

    Loved this book. ...

    This is such a beautiful book. A seriously fantastic book. It's got everything you ever wanted to know about (sustainable) meat: butchery charts, pictures of various organs, step-by-step guidelines on how to break down a chicken, how to preserve meat...and so much more. And Hugh Fearnl...

    I think I first stumbled across this book via a vague recommendation of James Peterson's Meat: a kitchen education. The big text: Meat, plus a picture of a piece of meat... got me to this wonderful book. Hugh's intentions are partly culinary but also strongly moral. A big chunk of the ...

    Title says it all. Think about the word "meat". Start with "mmmm" and ends with "eat". Not really a cookbook (though recipies are abundant), Fearnley-Whittingstall does a masterful job of raising awareness of where our meat comes from, and how it should be respectfully treated from an...

  • Emily
    Feb 24, 2009

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...

    Loved this book. ...

    This is such a beautiful book. A seriously fantastic book. It's got everything you ever wanted to know about (sustainable) meat: butchery charts, pictures of various organs, step-by-step guidelines on how to break down a chicken, how to preserve meat...and so much more. And Hugh Fearnl...

    I think I first stumbled across this book via a vague recommendation of James Peterson's Meat: a kitchen education. The big text: Meat, plus a picture of a piece of meat... got me to this wonderful book. Hugh's intentions are partly culinary but also strongly moral. A big chunk of the ...

    Title says it all. Think about the word "meat". Start with "mmmm" and ends with "eat". Not really a cookbook (though recipies are abundant), Fearnley-Whittingstall does a masterful job of raising awareness of where our meat comes from, and how it should be respectfully treated from an...

    Hugh is the best. Every book he does deserves 5 stars. ...

    A classic for any kitchen. If you are a Carnivore, you owe it to yourself to get this. I would not make all of the recipes in this book, but it's a great work about Meat and will help anyone who like me wants to learn more about preparing it. ...

    Changed the way I think about meat. In a good way. Hugh is the bomb. ...

    I think many of us have been raised now in a society where meat is available in plastic trays and if you chop up a chicken breast you are being adventurous. When confronted with a certain cut I didn't know what to do with it. When a recipe asked for a certain cut I had no idea what w...

    A carnivore's dream come true, this book combines equal parts philosophy, science, and culinary instruction into a thoroughly entertaining read. The first section of the book talks about the philosophy of meat eating and takes a hard look at the ethical choices we make when deciding to...

    Yes I am reading a book about meat. All about meat. A meat obsession. We've started eating organic and HFW is one of my heroes. Quit a job and started a farm and now raises all his family's food himself, my dream personified. (I know my friends are laughing.) But this book covers all m...

    I spent summers as a youth on my Uncles farm and this book too me back to those days gone by. In this world of processed foods, where people are making decisions out of the justified fear of not knowing what is in their food; this book is a giant step in the right direction. The author...

    Hugh fearnley-Whittenstall is a nose-to-tail chef and tv host who has become a very accomplished gentleman farmer. He values the animals that he puts to death for meat and has a pretty good argument for eating veal (as long as it's pink veal which hasn't been confined like white veal)....

    It is massive and beautiful and my edition has an enormous piece of red meat on the cover in place of Hugh at the cottage egress. It starts where I needed it to: "Meat and Right". I grew up in a hunting culture, but there are times when I wonder if we humans aren't to step beyond our "...

    Hugh Fearnley-Whittingstall reminds me of other favorite Brits (Nigella Lawson, Jamie Oliver, Delia Smith) in that he's an enabler. He so clearly wants you to eat well, using excellent ingredients, with a minimum of fuss and expense. Meat is an education in how beef, pork, lamb and pou...

    For an ex-vegetarian this is a must-read and allways-by-your-side-book-in-the-kitchen. Love it. I buy my meat direct now from the farmers and Hugh is great help with understanding the bits of animals. He also illustrates all the issues of current meat production in a fun way (believe m...

    The section on preserving meat is rife with references to the River Cottage cookbook. Rarely does the rest of the book refer to it (only in a few pointers to recipes in it). But this section consists of a few introductory paragraphs on each subject, and then a reference to the cookbook...

    I seriously recommend this book for anyone concerned with the morality and consequences of eating animals for food. It's about traditions of husbandry, butchery, and meat preparation. The introduction is a thorough evaluation of the arguments for and against eating meat and the industr...

    This bloke nurtures, rears, slaughters, butchers, prepares, cooks and eats his own animals. Get you right into the eternal perpetual logic of the true carnivore. Get a chunk from your local farm-raised purveyor and thrill to the new natural flavour of an old-fashioned joint of meat. Hi...

    When I picked up a copy of this book in a store and flipped through it I almost decided not to buy it - all I saw was talk of offal and text that I didn't find particularly interesting at the time - but so glad I bought The River Cottage Meat Book. Now I am literally reading it from co...

    This is everything a meat cookbook should be. It talks about how to buy and prepare meat, and also discusses the moral implications of killing animals for food. As there are a slew of recipes on how to cook meat, he (obviously) comes down on the side of "Yes, it is moral". This is goin...

    As a former fish-a-tarian, this book has become my meat bible. Hugh F-W makes an interesting case for meat eating, pondering the moral dilemmas of eating animals, a must read for vegetarians and meat eaters alike. Very informative, with everything from sourcing meat and understanding c...

  • Pete
    Nov 22, 2008

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...

    Loved this book. ...

    This is such a beautiful book. A seriously fantastic book. It's got everything you ever wanted to know about (sustainable) meat: butchery charts, pictures of various organs, step-by-step guidelines on how to break down a chicken, how to preserve meat...and so much more. And Hugh Fearnl...

    I think I first stumbled across this book via a vague recommendation of James Peterson's Meat: a kitchen education. The big text: Meat, plus a picture of a piece of meat... got me to this wonderful book. Hugh's intentions are partly culinary but also strongly moral. A big chunk of the ...

    Title says it all. Think about the word "meat". Start with "mmmm" and ends with "eat". Not really a cookbook (though recipies are abundant), Fearnley-Whittingstall does a masterful job of raising awareness of where our meat comes from, and how it should be respectfully treated from an...

    Hugh is the best. Every book he does deserves 5 stars. ...

    A classic for any kitchen. If you are a Carnivore, you owe it to yourself to get this. I would not make all of the recipes in this book, but it's a great work about Meat and will help anyone who like me wants to learn more about preparing it. ...

    Changed the way I think about meat. In a good way. Hugh is the bomb. ...

    I think many of us have been raised now in a society where meat is available in plastic trays and if you chop up a chicken breast you are being adventurous. When confronted with a certain cut I didn't know what to do with it. When a recipe asked for a certain cut I had no idea what w...

    A carnivore's dream come true, this book combines equal parts philosophy, science, and culinary instruction into a thoroughly entertaining read. The first section of the book talks about the philosophy of meat eating and takes a hard look at the ethical choices we make when deciding to...

    Yes I am reading a book about meat. All about meat. A meat obsession. We've started eating organic and HFW is one of my heroes. Quit a job and started a farm and now raises all his family's food himself, my dream personified. (I know my friends are laughing.) But this book covers all m...

    I spent summers as a youth on my Uncles farm and this book too me back to those days gone by. In this world of processed foods, where people are making decisions out of the justified fear of not knowing what is in their food; this book is a giant step in the right direction. The author...

    Hugh fearnley-Whittenstall is a nose-to-tail chef and tv host who has become a very accomplished gentleman farmer. He values the animals that he puts to death for meat and has a pretty good argument for eating veal (as long as it's pink veal which hasn't been confined like white veal)....

    It is massive and beautiful and my edition has an enormous piece of red meat on the cover in place of Hugh at the cottage egress. It starts where I needed it to: "Meat and Right". I grew up in a hunting culture, but there are times when I wonder if we humans aren't to step beyond our "...

  • Brooklyn
    Oct 20, 2008

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...

    Loved this book. ...

    This is such a beautiful book. A seriously fantastic book. It's got everything you ever wanted to know about (sustainable) meat: butchery charts, pictures of various organs, step-by-step guidelines on how to break down a chicken, how to preserve meat...and so much more. And Hugh Fearnl...

  • Terri
    Oct 30, 2011

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...

    Loved this book. ...

    This is such a beautiful book. A seriously fantastic book. It's got everything you ever wanted to know about (sustainable) meat: butchery charts, pictures of various organs, step-by-step guidelines on how to break down a chicken, how to preserve meat...and so much more. And Hugh Fearnl...

    I think I first stumbled across this book via a vague recommendation of James Peterson's Meat: a kitchen education. The big text: Meat, plus a picture of a piece of meat... got me to this wonderful book. Hugh's intentions are partly culinary but also strongly moral. A big chunk of the ...

    Title says it all. Think about the word "meat". Start with "mmmm" and ends with "eat". Not really a cookbook (though recipies are abundant), Fearnley-Whittingstall does a masterful job of raising awareness of where our meat comes from, and how it should be respectfully treated from an...

    Hugh is the best. Every book he does deserves 5 stars. ...

  • Joey
    Jan 11, 2012

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...

    Loved this book. ...

    This is such a beautiful book. A seriously fantastic book. It's got everything you ever wanted to know about (sustainable) meat: butchery charts, pictures of various organs, step-by-step guidelines on how to break down a chicken, how to preserve meat...and so much more. And Hugh Fearnl...

    I think I first stumbled across this book via a vague recommendation of James Peterson's Meat: a kitchen education. The big text: Meat, plus a picture of a piece of meat... got me to this wonderful book. Hugh's intentions are partly culinary but also strongly moral. A big chunk of the ...

    Title says it all. Think about the word "meat". Start with "mmmm" and ends with "eat". Not really a cookbook (though recipies are abundant), Fearnley-Whittingstall does a masterful job of raising awareness of where our meat comes from, and how it should be respectfully treated from an...

    Hugh is the best. Every book he does deserves 5 stars. ...

    A classic for any kitchen. If you are a Carnivore, you owe it to yourself to get this. I would not make all of the recipes in this book, but it's a great work about Meat and will help anyone who like me wants to learn more about preparing it. ...

    Changed the way I think about meat. In a good way. Hugh is the bomb. ...

    I think many of us have been raised now in a society where meat is available in plastic trays and if you chop up a chicken breast you are being adventurous. When confronted with a certain cut I didn't know what to do with it. When a recipe asked for a certain cut I had no idea what w...

    A carnivore's dream come true, this book combines equal parts philosophy, science, and culinary instruction into a thoroughly entertaining read. The first section of the book talks about the philosophy of meat eating and takes a hard look at the ethical choices we make when deciding to...

    Yes I am reading a book about meat. All about meat. A meat obsession. We've started eating organic and HFW is one of my heroes. Quit a job and started a farm and now raises all his family's food himself, my dream personified. (I know my friends are laughing.) But this book covers all m...

    I spent summers as a youth on my Uncles farm and this book too me back to those days gone by. In this world of processed foods, where people are making decisions out of the justified fear of not knowing what is in their food; this book is a giant step in the right direction. The author...

    Hugh fearnley-Whittenstall is a nose-to-tail chef and tv host who has become a very accomplished gentleman farmer. He values the animals that he puts to death for meat and has a pretty good argument for eating veal (as long as it's pink veal which hasn't been confined like white veal)....

    It is massive and beautiful and my edition has an enormous piece of red meat on the cover in place of Hugh at the cottage egress. It starts where I needed it to: "Meat and Right". I grew up in a hunting culture, but there are times when I wonder if we humans aren't to step beyond our "...

    Hugh Fearnley-Whittingstall reminds me of other favorite Brits (Nigella Lawson, Jamie Oliver, Delia Smith) in that he's an enabler. He so clearly wants you to eat well, using excellent ingredients, with a minimum of fuss and expense. Meat is an education in how beef, pork, lamb and pou...

    For an ex-vegetarian this is a must-read and allways-by-your-side-book-in-the-kitchen. Love it. I buy my meat direct now from the farmers and Hugh is great help with understanding the bits of animals. He also illustrates all the issues of current meat production in a fun way (believe m...

    The section on preserving meat is rife with references to the River Cottage cookbook. Rarely does the rest of the book refer to it (only in a few pointers to recipes in it). But this section consists of a few introductory paragraphs on each subject, and then a reference to the cookbook...

  • Nathanael Coyne
    Apr 04, 2012

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...

    Loved this book. ...

    This is such a beautiful book. A seriously fantastic book. It's got everything you ever wanted to know about (sustainable) meat: butchery charts, pictures of various organs, step-by-step guidelines on how to break down a chicken, how to preserve meat...and so much more. And Hugh Fearnl...

    I think I first stumbled across this book via a vague recommendation of James Peterson's Meat: a kitchen education. The big text: Meat, plus a picture of a piece of meat... got me to this wonderful book. Hugh's intentions are partly culinary but also strongly moral. A big chunk of the ...

    Title says it all. Think about the word "meat". Start with "mmmm" and ends with "eat". Not really a cookbook (though recipies are abundant), Fearnley-Whittingstall does a masterful job of raising awareness of where our meat comes from, and how it should be respectfully treated from an...

    Hugh is the best. Every book he does deserves 5 stars. ...

    A classic for any kitchen. If you are a Carnivore, you owe it to yourself to get this. I would not make all of the recipes in this book, but it's a great work about Meat and will help anyone who like me wants to learn more about preparing it. ...

    Changed the way I think about meat. In a good way. Hugh is the bomb. ...

    I think many of us have been raised now in a society where meat is available in plastic trays and if you chop up a chicken breast you are being adventurous. When confronted with a certain cut I didn't know what to do with it. When a recipe asked for a certain cut I had no idea what w...

    A carnivore's dream come true, this book combines equal parts philosophy, science, and culinary instruction into a thoroughly entertaining read. The first section of the book talks about the philosophy of meat eating and takes a hard look at the ethical choices we make when deciding to...

    Yes I am reading a book about meat. All about meat. A meat obsession. We've started eating organic and HFW is one of my heroes. Quit a job and started a farm and now raises all his family's food himself, my dream personified. (I know my friends are laughing.) But this book covers all m...

    I spent summers as a youth on my Uncles farm and this book too me back to those days gone by. In this world of processed foods, where people are making decisions out of the justified fear of not knowing what is in their food; this book is a giant step in the right direction. The author...

    Hugh fearnley-Whittenstall is a nose-to-tail chef and tv host who has become a very accomplished gentleman farmer. He values the animals that he puts to death for meat and has a pretty good argument for eating veal (as long as it's pink veal which hasn't been confined like white veal)....

    It is massive and beautiful and my edition has an enormous piece of red meat on the cover in place of Hugh at the cottage egress. It starts where I needed it to: "Meat and Right". I grew up in a hunting culture, but there are times when I wonder if we humans aren't to step beyond our "...

    Hugh Fearnley-Whittingstall reminds me of other favorite Brits (Nigella Lawson, Jamie Oliver, Delia Smith) in that he's an enabler. He so clearly wants you to eat well, using excellent ingredients, with a minimum of fuss and expense. Meat is an education in how beef, pork, lamb and pou...

    For an ex-vegetarian this is a must-read and allways-by-your-side-book-in-the-kitchen. Love it. I buy my meat direct now from the farmers and Hugh is great help with understanding the bits of animals. He also illustrates all the issues of current meat production in a fun way (believe m...

    The section on preserving meat is rife with references to the River Cottage cookbook. Rarely does the rest of the book refer to it (only in a few pointers to recipes in it). But this section consists of a few introductory paragraphs on each subject, and then a reference to the cookbook...

    I seriously recommend this book for anyone concerned with the morality and consequences of eating animals for food. It's about traditions of husbandry, butchery, and meat preparation. The introduction is a thorough evaluation of the arguments for and against eating meat and the industr...

    This bloke nurtures, rears, slaughters, butchers, prepares, cooks and eats his own animals. Get you right into the eternal perpetual logic of the true carnivore. Get a chunk from your local farm-raised purveyor and thrill to the new natural flavour of an old-fashioned joint of meat. Hi...

    When I picked up a copy of this book in a store and flipped through it I almost decided not to buy it - all I saw was talk of offal and text that I didn't find particularly interesting at the time - but so glad I bought The River Cottage Meat Book. Now I am literally reading it from co...

  • Robert
    Nov 28, 2010

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...

    Loved this book. ...

    This is such a beautiful book. A seriously fantastic book. It's got everything you ever wanted to know about (sustainable) meat: butchery charts, pictures of various organs, step-by-step guidelines on how to break down a chicken, how to preserve meat...and so much more. And Hugh Fearnl...

    I think I first stumbled across this book via a vague recommendation of James Peterson's Meat: a kitchen education. The big text: Meat, plus a picture of a piece of meat... got me to this wonderful book. Hugh's intentions are partly culinary but also strongly moral. A big chunk of the ...

    Title says it all. Think about the word "meat". Start with "mmmm" and ends with "eat". Not really a cookbook (though recipies are abundant), Fearnley-Whittingstall does a masterful job of raising awareness of where our meat comes from, and how it should be respectfully treated from an...

    Hugh is the best. Every book he does deserves 5 stars. ...

    A classic for any kitchen. If you are a Carnivore, you owe it to yourself to get this. I would not make all of the recipes in this book, but it's a great work about Meat and will help anyone who like me wants to learn more about preparing it. ...

    Changed the way I think about meat. In a good way. Hugh is the bomb. ...

    I think many of us have been raised now in a society where meat is available in plastic trays and if you chop up a chicken breast you are being adventurous. When confronted with a certain cut I didn't know what to do with it. When a recipe asked for a certain cut I had no idea what w...

    A carnivore's dream come true, this book combines equal parts philosophy, science, and culinary instruction into a thoroughly entertaining read. The first section of the book talks about the philosophy of meat eating and takes a hard look at the ethical choices we make when deciding to...

    Yes I am reading a book about meat. All about meat. A meat obsession. We've started eating organic and HFW is one of my heroes. Quit a job and started a farm and now raises all his family's food himself, my dream personified. (I know my friends are laughing.) But this book covers all m...

    I spent summers as a youth on my Uncles farm and this book too me back to those days gone by. In this world of processed foods, where people are making decisions out of the justified fear of not knowing what is in their food; this book is a giant step in the right direction. The author...

  • Liz
    Jan 19, 2010

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...

    Loved this book. ...

    This is such a beautiful book. A seriously fantastic book. It's got everything you ever wanted to know about (sustainable) meat: butchery charts, pictures of various organs, step-by-step guidelines on how to break down a chicken, how to preserve meat...and so much more. And Hugh Fearnl...

    I think I first stumbled across this book via a vague recommendation of James Peterson's Meat: a kitchen education. The big text: Meat, plus a picture of a piece of meat... got me to this wonderful book. Hugh's intentions are partly culinary but also strongly moral. A big chunk of the ...

    Title says it all. Think about the word "meat". Start with "mmmm" and ends with "eat". Not really a cookbook (though recipies are abundant), Fearnley-Whittingstall does a masterful job of raising awareness of where our meat comes from, and how it should be respectfully treated from an...

    Hugh is the best. Every book he does deserves 5 stars. ...

    A classic for any kitchen. If you are a Carnivore, you owe it to yourself to get this. I would not make all of the recipes in this book, but it's a great work about Meat and will help anyone who like me wants to learn more about preparing it. ...

    Changed the way I think about meat. In a good way. Hugh is the bomb. ...

    I think many of us have been raised now in a society where meat is available in plastic trays and if you chop up a chicken breast you are being adventurous. When confronted with a certain cut I didn't know what to do with it. When a recipe asked for a certain cut I had no idea what w...

    A carnivore's dream come true, this book combines equal parts philosophy, science, and culinary instruction into a thoroughly entertaining read. The first section of the book talks about the philosophy of meat eating and takes a hard look at the ethical choices we make when deciding to...

    Yes I am reading a book about meat. All about meat. A meat obsession. We've started eating organic and HFW is one of my heroes. Quit a job and started a farm and now raises all his family's food himself, my dream personified. (I know my friends are laughing.) But this book covers all m...

    I spent summers as a youth on my Uncles farm and this book too me back to those days gone by. In this world of processed foods, where people are making decisions out of the justified fear of not knowing what is in their food; this book is a giant step in the right direction. The author...

    Hugh fearnley-Whittenstall is a nose-to-tail chef and tv host who has become a very accomplished gentleman farmer. He values the animals that he puts to death for meat and has a pretty good argument for eating veal (as long as it's pink veal which hasn't been confined like white veal)....

    It is massive and beautiful and my edition has an enormous piece of red meat on the cover in place of Hugh at the cottage egress. It starts where I needed it to: "Meat and Right". I grew up in a hunting culture, but there are times when I wonder if we humans aren't to step beyond our "...

    Hugh Fearnley-Whittingstall reminds me of other favorite Brits (Nigella Lawson, Jamie Oliver, Delia Smith) in that he's an enabler. He so clearly wants you to eat well, using excellent ingredients, with a minimum of fuss and expense. Meat is an education in how beef, pork, lamb and pou...

    For an ex-vegetarian this is a must-read and allways-by-your-side-book-in-the-kitchen. Love it. I buy my meat direct now from the farmers and Hugh is great help with understanding the bits of animals. He also illustrates all the issues of current meat production in a fun way (believe m...

    The section on preserving meat is rife with references to the River Cottage cookbook. Rarely does the rest of the book refer to it (only in a few pointers to recipes in it). But this section consists of a few introductory paragraphs on each subject, and then a reference to the cookbook...

    I seriously recommend this book for anyone concerned with the morality and consequences of eating animals for food. It's about traditions of husbandry, butchery, and meat preparation. The introduction is a thorough evaluation of the arguments for and against eating meat and the industr...

    This bloke nurtures, rears, slaughters, butchers, prepares, cooks and eats his own animals. Get you right into the eternal perpetual logic of the true carnivore. Get a chunk from your local farm-raised purveyor and thrill to the new natural flavour of an old-fashioned joint of meat. Hi...

    When I picked up a copy of this book in a store and flipped through it I almost decided not to buy it - all I saw was talk of offal and text that I didn't find particularly interesting at the time - but so glad I bought The River Cottage Meat Book. Now I am literally reading it from co...

    This is everything a meat cookbook should be. It talks about how to buy and prepare meat, and also discusses the moral implications of killing animals for food. As there are a slew of recipes on how to cook meat, he (obviously) comes down on the side of "Yes, it is moral". This is goin...

    As a former fish-a-tarian, this book has become my meat bible. Hugh F-W makes an interesting case for meat eating, pondering the moral dilemmas of eating animals, a must read for vegetarians and meat eaters alike. Very informative, with everything from sourcing meat and understanding c...

    Where does our food come from? Is it ethical to eat other animals? How do you make the perfect mole sauce for pork? Hugh Fearnley-Whittingstall knows this and more. Thoroughly comprehensive and extremely well written, meat examines "the proper way" to raise, slaughter, and eat meat. I ...

    This is a book along the lines of The Omnivore's Dilemma--only the author is extremely clear in his conviction about what it means to ethically raise and eat meat. It made me happy to plunk down $20 for a chicken--if I could be assured that it was able to live the life of a chicken whi...

    Excellent and VERY detailed. So detailed that you might want to turn the pages without your glasses on -you never know when the next page might hold a dead rabbit or chicken feet or a pig head staring right at you... Ug. Other than that: LOTS of good information about buying meat, abou...

    A modern classic to stand by the Fish book as a must have for both professional, student and amateur cook. I only found out by accident that it was sold in altered form in the US presumably to take into account different cuts and tastes. A pity some US authors don't have the courtesy ...

    An excellent book that makes you think about the meat that you eat, from the common (beef) to less so (offal and game birds). Raises a lot of ethical questions about the quality of meat that you eat. It is UK-centric (as that's where the author is at), but his views are equally applica...

  • Cathy
    Dec 28, 2017

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...

    Loved this book. ...

  • Catherine Woodman
    Jul 29, 2011

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...

    Loved this book. ...

    This is such a beautiful book. A seriously fantastic book. It's got everything you ever wanted to know about (sustainable) meat: butchery charts, pictures of various organs, step-by-step guidelines on how to break down a chicken, how to preserve meat...and so much more. And Hugh Fearnl...

    I think I first stumbled across this book via a vague recommendation of James Peterson's Meat: a kitchen education. The big text: Meat, plus a picture of a piece of meat... got me to this wonderful book. Hugh's intentions are partly culinary but also strongly moral. A big chunk of the ...

    Title says it all. Think about the word "meat". Start with "mmmm" and ends with "eat". Not really a cookbook (though recipies are abundant), Fearnley-Whittingstall does a masterful job of raising awareness of where our meat comes from, and how it should be respectfully treated from an...

    Hugh is the best. Every book he does deserves 5 stars. ...

    A classic for any kitchen. If you are a Carnivore, you owe it to yourself to get this. I would not make all of the recipes in this book, but it's a great work about Meat and will help anyone who like me wants to learn more about preparing it. ...

    Changed the way I think about meat. In a good way. Hugh is the bomb. ...

    I think many of us have been raised now in a society where meat is available in plastic trays and if you chop up a chicken breast you are being adventurous. When confronted with a certain cut I didn't know what to do with it. When a recipe asked for a certain cut I had no idea what w...

    A carnivore's dream come true, this book combines equal parts philosophy, science, and culinary instruction into a thoroughly entertaining read. The first section of the book talks about the philosophy of meat eating and takes a hard look at the ethical choices we make when deciding to...

    Yes I am reading a book about meat. All about meat. A meat obsession. We've started eating organic and HFW is one of my heroes. Quit a job and started a farm and now raises all his family's food himself, my dream personified. (I know my friends are laughing.) But this book covers all m...

    I spent summers as a youth on my Uncles farm and this book too me back to those days gone by. In this world of processed foods, where people are making decisions out of the justified fear of not knowing what is in their food; this book is a giant step in the right direction. The author...

    Hugh fearnley-Whittenstall is a nose-to-tail chef and tv host who has become a very accomplished gentleman farmer. He values the animals that he puts to death for meat and has a pretty good argument for eating veal (as long as it's pink veal which hasn't been confined like white veal)....

    It is massive and beautiful and my edition has an enormous piece of red meat on the cover in place of Hugh at the cottage egress. It starts where I needed it to: "Meat and Right". I grew up in a hunting culture, but there are times when I wonder if we humans aren't to step beyond our "...

    Hugh Fearnley-Whittingstall reminds me of other favorite Brits (Nigella Lawson, Jamie Oliver, Delia Smith) in that he's an enabler. He so clearly wants you to eat well, using excellent ingredients, with a minimum of fuss and expense. Meat is an education in how beef, pork, lamb and pou...

    For an ex-vegetarian this is a must-read and allways-by-your-side-book-in-the-kitchen. Love it. I buy my meat direct now from the farmers and Hugh is great help with understanding the bits of animals. He also illustrates all the issues of current meat production in a fun way (believe m...

    The section on preserving meat is rife with references to the River Cottage cookbook. Rarely does the rest of the book refer to it (only in a few pointers to recipes in it). But this section consists of a few introductory paragraphs on each subject, and then a reference to the cookbook...

    I seriously recommend this book for anyone concerned with the morality and consequences of eating animals for food. It's about traditions of husbandry, butchery, and meat preparation. The introduction is a thorough evaluation of the arguments for and against eating meat and the industr...

    This bloke nurtures, rears, slaughters, butchers, prepares, cooks and eats his own animals. Get you right into the eternal perpetual logic of the true carnivore. Get a chunk from your local farm-raised purveyor and thrill to the new natural flavour of an old-fashioned joint of meat. Hi...

    When I picked up a copy of this book in a store and flipped through it I almost decided not to buy it - all I saw was talk of offal and text that I didn't find particularly interesting at the time - but so glad I bought The River Cottage Meat Book. Now I am literally reading it from co...

    This is everything a meat cookbook should be. It talks about how to buy and prepare meat, and also discusses the moral implications of killing animals for food. As there are a slew of recipes on how to cook meat, he (obviously) comes down on the side of "Yes, it is moral". This is goin...

    As a former fish-a-tarian, this book has become my meat bible. Hugh F-W makes an interesting case for meat eating, pondering the moral dilemmas of eating animals, a must read for vegetarians and meat eaters alike. Very informative, with everything from sourcing meat and understanding c...

    Where does our food come from? Is it ethical to eat other animals? How do you make the perfect mole sauce for pork? Hugh Fearnley-Whittingstall knows this and more. Thoroughly comprehensive and extremely well written, meat examines "the proper way" to raise, slaughter, and eat meat. I ...

    This is a book along the lines of The Omnivore's Dilemma--only the author is extremely clear in his conviction about what it means to ethically raise and eat meat. It made me happy to plunk down $20 for a chicken--if I could be assured that it was able to live the life of a chicken whi...

    Excellent and VERY detailed. So detailed that you might want to turn the pages without your glasses on -you never know when the next page might hold a dead rabbit or chicken feet or a pig head staring right at you... Ug. Other than that: LOTS of good information about buying meat, abou...

    A modern classic to stand by the Fish book as a must have for both professional, student and amateur cook. I only found out by accident that it was sold in altered form in the US presumably to take into account different cuts and tastes. A pity some US authors don't have the courtesy ...

    An excellent book that makes you think about the meat that you eat, from the common (beef) to less so (offal and game birds). Raises a lot of ethical questions about the quality of meat that you eat. It is UK-centric (as that's where the author is at), but his views are equally applica...

    The author is quite a chearacter, who is clearly very passionate about what he does and what he beleives, and I do sympthize with his contention that we need to stop factory farming, and pay twice as much for meat and eat half as much of it. He is nowhere near as likable as Michael Pol...

  • Lee Broderick
    Aug 26, 2011

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

  • D Cox
    Aug 03, 2012

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...

    Loved this book. ...

    This is such a beautiful book. A seriously fantastic book. It's got everything you ever wanted to know about (sustainable) meat: butchery charts, pictures of various organs, step-by-step guidelines on how to break down a chicken, how to preserve meat...and so much more. And Hugh Fearnl...

    I think I first stumbled across this book via a vague recommendation of James Peterson's Meat: a kitchen education. The big text: Meat, plus a picture of a piece of meat... got me to this wonderful book. Hugh's intentions are partly culinary but also strongly moral. A big chunk of the ...

    Title says it all. Think about the word "meat". Start with "mmmm" and ends with "eat". Not really a cookbook (though recipies are abundant), Fearnley-Whittingstall does a masterful job of raising awareness of where our meat comes from, and how it should be respectfully treated from an...

    Hugh is the best. Every book he does deserves 5 stars. ...

    A classic for any kitchen. If you are a Carnivore, you owe it to yourself to get this. I would not make all of the recipes in this book, but it's a great work about Meat and will help anyone who like me wants to learn more about preparing it. ...

    Changed the way I think about meat. In a good way. Hugh is the bomb. ...

    I think many of us have been raised now in a society where meat is available in plastic trays and if you chop up a chicken breast you are being adventurous. When confronted with a certain cut I didn't know what to do with it. When a recipe asked for a certain cut I had no idea what w...

  • Anne
    Aug 08, 2012

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...

    Loved this book. ...

    This is such a beautiful book. A seriously fantastic book. It's got everything you ever wanted to know about (sustainable) meat: butchery charts, pictures of various organs, step-by-step guidelines on how to break down a chicken, how to preserve meat...and so much more. And Hugh Fearnl...

    I think I first stumbled across this book via a vague recommendation of James Peterson's Meat: a kitchen education. The big text: Meat, plus a picture of a piece of meat... got me to this wonderful book. Hugh's intentions are partly culinary but also strongly moral. A big chunk of the ...

    Title says it all. Think about the word "meat". Start with "mmmm" and ends with "eat". Not really a cookbook (though recipies are abundant), Fearnley-Whittingstall does a masterful job of raising awareness of where our meat comes from, and how it should be respectfully treated from an...

    Hugh is the best. Every book he does deserves 5 stars. ...

    A classic for any kitchen. If you are a Carnivore, you owe it to yourself to get this. I would not make all of the recipes in this book, but it's a great work about Meat and will help anyone who like me wants to learn more about preparing it. ...

    Changed the way I think about meat. In a good way. Hugh is the bomb. ...

    I think many of us have been raised now in a society where meat is available in plastic trays and if you chop up a chicken breast you are being adventurous. When confronted with a certain cut I didn't know what to do with it. When a recipe asked for a certain cut I had no idea what w...

    A carnivore's dream come true, this book combines equal parts philosophy, science, and culinary instruction into a thoroughly entertaining read. The first section of the book talks about the philosophy of meat eating and takes a hard look at the ethical choices we make when deciding to...

    Yes I am reading a book about meat. All about meat. A meat obsession. We've started eating organic and HFW is one of my heroes. Quit a job and started a farm and now raises all his family's food himself, my dream personified. (I know my friends are laughing.) But this book covers all m...

    I spent summers as a youth on my Uncles farm and this book too me back to those days gone by. In this world of processed foods, where people are making decisions out of the justified fear of not knowing what is in their food; this book is a giant step in the right direction. The author...

    Hugh fearnley-Whittenstall is a nose-to-tail chef and tv host who has become a very accomplished gentleman farmer. He values the animals that he puts to death for meat and has a pretty good argument for eating veal (as long as it's pink veal which hasn't been confined like white veal)....

    It is massive and beautiful and my edition has an enormous piece of red meat on the cover in place of Hugh at the cottage egress. It starts where I needed it to: "Meat and Right". I grew up in a hunting culture, but there are times when I wonder if we humans aren't to step beyond our "...

    Hugh Fearnley-Whittingstall reminds me of other favorite Brits (Nigella Lawson, Jamie Oliver, Delia Smith) in that he's an enabler. He so clearly wants you to eat well, using excellent ingredients, with a minimum of fuss and expense. Meat is an education in how beef, pork, lamb and pou...

    For an ex-vegetarian this is a must-read and allways-by-your-side-book-in-the-kitchen. Love it. I buy my meat direct now from the farmers and Hugh is great help with understanding the bits of animals. He also illustrates all the issues of current meat production in a fun way (believe m...

  • Tim
    Aug 14, 2012

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...

    Loved this book. ...

    This is such a beautiful book. A seriously fantastic book. It's got everything you ever wanted to know about (sustainable) meat: butchery charts, pictures of various organs, step-by-step guidelines on how to break down a chicken, how to preserve meat...and so much more. And Hugh Fearnl...

    I think I first stumbled across this book via a vague recommendation of James Peterson's Meat: a kitchen education. The big text: Meat, plus a picture of a piece of meat... got me to this wonderful book. Hugh's intentions are partly culinary but also strongly moral. A big chunk of the ...

    Title says it all. Think about the word "meat". Start with "mmmm" and ends with "eat". Not really a cookbook (though recipies are abundant), Fearnley-Whittingstall does a masterful job of raising awareness of where our meat comes from, and how it should be respectfully treated from an...

    Hugh is the best. Every book he does deserves 5 stars. ...

    A classic for any kitchen. If you are a Carnivore, you owe it to yourself to get this. I would not make all of the recipes in this book, but it's a great work about Meat and will help anyone who like me wants to learn more about preparing it. ...

    Changed the way I think about meat. In a good way. Hugh is the bomb. ...

    I think many of us have been raised now in a society where meat is available in plastic trays and if you chop up a chicken breast you are being adventurous. When confronted with a certain cut I didn't know what to do with it. When a recipe asked for a certain cut I had no idea what w...

    A carnivore's dream come true, this book combines equal parts philosophy, science, and culinary instruction into a thoroughly entertaining read. The first section of the book talks about the philosophy of meat eating and takes a hard look at the ethical choices we make when deciding to...

    Yes I am reading a book about meat. All about meat. A meat obsession. We've started eating organic and HFW is one of my heroes. Quit a job and started a farm and now raises all his family's food himself, my dream personified. (I know my friends are laughing.) But this book covers all m...

    I spent summers as a youth on my Uncles farm and this book too me back to those days gone by. In this world of processed foods, where people are making decisions out of the justified fear of not knowing what is in their food; this book is a giant step in the right direction. The author...

    Hugh fearnley-Whittenstall is a nose-to-tail chef and tv host who has become a very accomplished gentleman farmer. He values the animals that he puts to death for meat and has a pretty good argument for eating veal (as long as it's pink veal which hasn't been confined like white veal)....

    It is massive and beautiful and my edition has an enormous piece of red meat on the cover in place of Hugh at the cottage egress. It starts where I needed it to: "Meat and Right". I grew up in a hunting culture, but there are times when I wonder if we humans aren't to step beyond our "...

    Hugh Fearnley-Whittingstall reminds me of other favorite Brits (Nigella Lawson, Jamie Oliver, Delia Smith) in that he's an enabler. He so clearly wants you to eat well, using excellent ingredients, with a minimum of fuss and expense. Meat is an education in how beef, pork, lamb and pou...

    For an ex-vegetarian this is a must-read and allways-by-your-side-book-in-the-kitchen. Love it. I buy my meat direct now from the farmers and Hugh is great help with understanding the bits of animals. He also illustrates all the issues of current meat production in a fun way (believe m...

    The section on preserving meat is rife with references to the River Cottage cookbook. Rarely does the rest of the book refer to it (only in a few pointers to recipes in it). But this section consists of a few introductory paragraphs on each subject, and then a reference to the cookbook...

    I seriously recommend this book for anyone concerned with the morality and consequences of eating animals for food. It's about traditions of husbandry, butchery, and meat preparation. The introduction is a thorough evaluation of the arguments for and against eating meat and the industr...

    This bloke nurtures, rears, slaughters, butchers, prepares, cooks and eats his own animals. Get you right into the eternal perpetual logic of the true carnivore. Get a chunk from your local farm-raised purveyor and thrill to the new natural flavour of an old-fashioned joint of meat. Hi...

    When I picked up a copy of this book in a store and flipped through it I almost decided not to buy it - all I saw was talk of offal and text that I didn't find particularly interesting at the time - but so glad I bought The River Cottage Meat Book. Now I am literally reading it from co...

    This is everything a meat cookbook should be. It talks about how to buy and prepare meat, and also discusses the moral implications of killing animals for food. As there are a slew of recipes on how to cook meat, he (obviously) comes down on the side of "Yes, it is moral". This is goin...

    As a former fish-a-tarian, this book has become my meat bible. Hugh F-W makes an interesting case for meat eating, pondering the moral dilemmas of eating animals, a must read for vegetarians and meat eaters alike. Very informative, with everything from sourcing meat and understanding c...

    Where does our food come from? Is it ethical to eat other animals? How do you make the perfect mole sauce for pork? Hugh Fearnley-Whittingstall knows this and more. Thoroughly comprehensive and extremely well written, meat examines "the proper way" to raise, slaughter, and eat meat. I ...

    This is a book along the lines of The Omnivore's Dilemma--only the author is extremely clear in his conviction about what it means to ethically raise and eat meat. It made me happy to plunk down $20 for a chicken--if I could be assured that it was able to live the life of a chicken whi...

    Excellent and VERY detailed. So detailed that you might want to turn the pages without your glasses on -you never know when the next page might hold a dead rabbit or chicken feet or a pig head staring right at you... Ug. Other than that: LOTS of good information about buying meat, abou...

    A modern classic to stand by the Fish book as a must have for both professional, student and amateur cook. I only found out by accident that it was sold in altered form in the US presumably to take into account different cuts and tastes. A pity some US authors don't have the courtesy ...

  • Dean
    May 25, 2018

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...

    Loved this book. ...

    This is such a beautiful book. A seriously fantastic book. It's got everything you ever wanted to know about (sustainable) meat: butchery charts, pictures of various organs, step-by-step guidelines on how to break down a chicken, how to preserve meat...and so much more. And Hugh Fearnl...

    I think I first stumbled across this book via a vague recommendation of James Peterson's Meat: a kitchen education. The big text: Meat, plus a picture of a piece of meat... got me to this wonderful book. Hugh's intentions are partly culinary but also strongly moral. A big chunk of the ...

    Title says it all. Think about the word "meat". Start with "mmmm" and ends with "eat". Not really a cookbook (though recipies are abundant), Fearnley-Whittingstall does a masterful job of raising awareness of where our meat comes from, and how it should be respectfully treated from an...

    Hugh is the best. Every book he does deserves 5 stars. ...

    A classic for any kitchen. If you are a Carnivore, you owe it to yourself to get this. I would not make all of the recipes in this book, but it's a great work about Meat and will help anyone who like me wants to learn more about preparing it. ...

  • Anne Brockhoff
    Jun 27, 2014

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...

    Loved this book. ...

    This is such a beautiful book. A seriously fantastic book. It's got everything you ever wanted to know about (sustainable) meat: butchery charts, pictures of various organs, step-by-step guidelines on how to break down a chicken, how to preserve meat...and so much more. And Hugh Fearnl...

    I think I first stumbled across this book via a vague recommendation of James Peterson's Meat: a kitchen education. The big text: Meat, plus a picture of a piece of meat... got me to this wonderful book. Hugh's intentions are partly culinary but also strongly moral. A big chunk of the ...

    Title says it all. Think about the word "meat". Start with "mmmm" and ends with "eat". Not really a cookbook (though recipies are abundant), Fearnley-Whittingstall does a masterful job of raising awareness of where our meat comes from, and how it should be respectfully treated from an...

    Hugh is the best. Every book he does deserves 5 stars. ...

    A classic for any kitchen. If you are a Carnivore, you owe it to yourself to get this. I would not make all of the recipes in this book, but it's a great work about Meat and will help anyone who like me wants to learn more about preparing it. ...

    Changed the way I think about meat. In a good way. Hugh is the bomb. ...

    I think many of us have been raised now in a society where meat is available in plastic trays and if you chop up a chicken breast you are being adventurous. When confronted with a certain cut I didn't know what to do with it. When a recipe asked for a certain cut I had no idea what w...

    A carnivore's dream come true, this book combines equal parts philosophy, science, and culinary instruction into a thoroughly entertaining read. The first section of the book talks about the philosophy of meat eating and takes a hard look at the ethical choices we make when deciding to...

    Yes I am reading a book about meat. All about meat. A meat obsession. We've started eating organic and HFW is one of my heroes. Quit a job and started a farm and now raises all his family's food himself, my dream personified. (I know my friends are laughing.) But this book covers all m...

    I spent summers as a youth on my Uncles farm and this book too me back to those days gone by. In this world of processed foods, where people are making decisions out of the justified fear of not knowing what is in their food; this book is a giant step in the right direction. The author...

    Hugh fearnley-Whittenstall is a nose-to-tail chef and tv host who has become a very accomplished gentleman farmer. He values the animals that he puts to death for meat and has a pretty good argument for eating veal (as long as it's pink veal which hasn't been confined like white veal)....

    It is massive and beautiful and my edition has an enormous piece of red meat on the cover in place of Hugh at the cottage egress. It starts where I needed it to: "Meat and Right". I grew up in a hunting culture, but there are times when I wonder if we humans aren't to step beyond our "...

    Hugh Fearnley-Whittingstall reminds me of other favorite Brits (Nigella Lawson, Jamie Oliver, Delia Smith) in that he's an enabler. He so clearly wants you to eat well, using excellent ingredients, with a minimum of fuss and expense. Meat is an education in how beef, pork, lamb and pou...

  • Brian Blackwell
    Jun 14, 2017

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...

    Loved this book. ...

    This is such a beautiful book. A seriously fantastic book. It's got everything you ever wanted to know about (sustainable) meat: butchery charts, pictures of various organs, step-by-step guidelines on how to break down a chicken, how to preserve meat...and so much more. And Hugh Fearnl...

    I think I first stumbled across this book via a vague recommendation of James Peterson's Meat: a kitchen education. The big text: Meat, plus a picture of a piece of meat... got me to this wonderful book. Hugh's intentions are partly culinary but also strongly moral. A big chunk of the ...

    Title says it all. Think about the word "meat". Start with "mmmm" and ends with "eat". Not really a cookbook (though recipies are abundant), Fearnley-Whittingstall does a masterful job of raising awareness of where our meat comes from, and how it should be respectfully treated from an...

    Hugh is the best. Every book he does deserves 5 stars. ...

    A classic for any kitchen. If you are a Carnivore, you owe it to yourself to get this. I would not make all of the recipes in this book, but it's a great work about Meat and will help anyone who like me wants to learn more about preparing it. ...

    Changed the way I think about meat. In a good way. Hugh is the bomb. ...

  • David G Anderson
    Feb 03, 2013

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...

    Loved this book. ...

    This is such a beautiful book. A seriously fantastic book. It's got everything you ever wanted to know about (sustainable) meat: butchery charts, pictures of various organs, step-by-step guidelines on how to break down a chicken, how to preserve meat...and so much more. And Hugh Fearnl...

    I think I first stumbled across this book via a vague recommendation of James Peterson's Meat: a kitchen education. The big text: Meat, plus a picture of a piece of meat... got me to this wonderful book. Hugh's intentions are partly culinary but also strongly moral. A big chunk of the ...

    Title says it all. Think about the word "meat". Start with "mmmm" and ends with "eat". Not really a cookbook (though recipies are abundant), Fearnley-Whittingstall does a masterful job of raising awareness of where our meat comes from, and how it should be respectfully treated from an...

    Hugh is the best. Every book he does deserves 5 stars. ...

    A classic for any kitchen. If you are a Carnivore, you owe it to yourself to get this. I would not make all of the recipes in this book, but it's a great work about Meat and will help anyone who like me wants to learn more about preparing it. ...

    Changed the way I think about meat. In a good way. Hugh is the bomb. ...

    I think many of us have been raised now in a society where meat is available in plastic trays and if you chop up a chicken breast you are being adventurous. When confronted with a certain cut I didn't know what to do with it. When a recipe asked for a certain cut I had no idea what w...

    A carnivore's dream come true, this book combines equal parts philosophy, science, and culinary instruction into a thoroughly entertaining read. The first section of the book talks about the philosophy of meat eating and takes a hard look at the ethical choices we make when deciding to...

    Yes I am reading a book about meat. All about meat. A meat obsession. We've started eating organic and HFW is one of my heroes. Quit a job and started a farm and now raises all his family's food himself, my dream personified. (I know my friends are laughing.) But this book covers all m...

    I spent summers as a youth on my Uncles farm and this book too me back to those days gone by. In this world of processed foods, where people are making decisions out of the justified fear of not knowing what is in their food; this book is a giant step in the right direction. The author...

    Hugh fearnley-Whittenstall is a nose-to-tail chef and tv host who has become a very accomplished gentleman farmer. He values the animals that he puts to death for meat and has a pretty good argument for eating veal (as long as it's pink veal which hasn't been confined like white veal)....

    It is massive and beautiful and my edition has an enormous piece of red meat on the cover in place of Hugh at the cottage egress. It starts where I needed it to: "Meat and Right". I grew up in a hunting culture, but there are times when I wonder if we humans aren't to step beyond our "...

    Hugh Fearnley-Whittingstall reminds me of other favorite Brits (Nigella Lawson, Jamie Oliver, Delia Smith) in that he's an enabler. He so clearly wants you to eat well, using excellent ingredients, with a minimum of fuss and expense. Meat is an education in how beef, pork, lamb and pou...

    For an ex-vegetarian this is a must-read and allways-by-your-side-book-in-the-kitchen. Love it. I buy my meat direct now from the farmers and Hugh is great help with understanding the bits of animals. He also illustrates all the issues of current meat production in a fun way (believe m...

    The section on preserving meat is rife with references to the River Cottage cookbook. Rarely does the rest of the book refer to it (only in a few pointers to recipes in it). But this section consists of a few introductory paragraphs on each subject, and then a reference to the cookbook...

    I seriously recommend this book for anyone concerned with the morality and consequences of eating animals for food. It's about traditions of husbandry, butchery, and meat preparation. The introduction is a thorough evaluation of the arguments for and against eating meat and the industr...

    This bloke nurtures, rears, slaughters, butchers, prepares, cooks and eats his own animals. Get you right into the eternal perpetual logic of the true carnivore. Get a chunk from your local farm-raised purveyor and thrill to the new natural flavour of an old-fashioned joint of meat. Hi...

  • 6655321
    Jan 09, 2015

    It's fair to say that this book marks a watershed moment in my life and, for that, I'll always have a soft-spot for Hugh. I'd grown up on a farm and had moved back to the countryside about six months prior to this book coming out. About that time, too, I read Not on the Label: What Re...

    Ok saying i have "read" this does not mean "i have individually cooked every thing in this book" since 1) my primary interest is theory stuff and 2) i don't live in an area with a particularly robust butchers practice (at least without me borrowing a car). The thing is a devoured this ...