The River Cottage Meat Book

490891.jpgJen opened her Christmas present from me this morning (I can never wait until Christmas) so now I can write about it. I gave her a copy of Hugh Fearnley-Whittingstall’s The River Cottage Meat Book which was originally published in the UK in 2004 and was released this year in a revised American edition.

Engagingly written and accompanied by gorgeous photographs of British farm life, perfect cuts of meat and mouth-watering dishes, this book is far more than a cookbook. It opens with a manifesto on high-quality, local, and sustainable meat production that forces you to think long and hard about the meat you eat. What breed of animal did it come from? Where was the animal raised? How was it treated? What did it eat? Questions that Big Agriculture doesn’t want you to think about.

A guide on choosing and storing meats and fowl follows with the remainder of the book devoted to procedures and recipes for roasting, cooking, barbecuing, preserving, and processing meats as well as getting the most out of leftovers. I can’t wait to try the loin of lamb stuffed with apricots and pine nuts!

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