The author's previous book "The River Cottage Cookbook" won the 2002 Andre Simon Food Book Award.
Hugh Fearnley-Whittingstall is widely known as a broadcaster for his uncompromising commitment to real food and honest home cooking. His three series for Channel 4 -- most recently River Cottage Forever -- have earned Hugh a huge popular following. His first book in the River Cottage series, THE RIVER COTTAGE COOKBOOK, scooped the top food writing awards in 2002, winning the Glenfiddich Trophy, the Andre Simon Food Book of the Year and the Guild of Food Writers' Michael Smith Award. Hugh lives in Dorset with Marie and their two sons.
Fearnley-Whittingstall, who owns a 60-acre farm in Dorset, England, has several popular British TV series to his credit, several of which have been documented in other River Cottage cookbooks. His big, impressive meat book was originally published in England in 2004 and has now been Americanized (though some Britishisms remain). The book opens with a discussion of the politics or morality of eating meat and of humanely raised livestock. Fearnley-Whittingstall is passionate and opinionated but not heavy-handed, and his sense of humor is evident throughout. The introductory section also includes information about buying (and butchering) meat, along with specific chapters on beef, chicken, offal, and more. The recipes, organized by cooking method in chapters from "Roasting" to "Meat Thrift" (stocks, soups, and leftovers), make up the second half of the book. The author includes British favorites such as Lancashire Hot Pot, but there are many classic and contemporary dishes from other cuisines as well. A good companion to Fergus Henderson's The Whole Beast, this unique title will be important as both a reference and a cookbook. Highly recommended. Copyright 2007 Reed Business Information.
'Unflinching respect for the animal and commitment to the truth sets Fearnley-Whittingstall apart from the rest of the food-writing mob. This is the most honest cookbook I have found, reeking with helpful, hands-on wisdom. It is everything it should be and more ... deliciously funny, well written and neither macho nor sanctimonious. If you eat meat, you will buy, prepare and cook it better having read this book.' -- Jill Dupleix, The Times 'Thumpingly enormous, extremely good, and manages to be at once a recipe collection, a series of tutorials on the principles of cooking, a directory of organic suppliers, a philosophical essay, a timely report on the state of intensive farming and a forceful polemic' -- Sam Leith, Daily Telegraph 'The sheer wealth of information is amazing and it is truly one of the most informative and passionate books you will ever read on the subject. It should be bought by every meat-eating household, as well as every butcher and supermarket manager throughout the land' -- Martin Koerner, Waterstones Books Quarterly 'I have been unable to put it down ! I urge all meat lovers to go and buy it. It is excellent' -- Mervyn Hancock, Western Daily Press 'Carefully researched, revelatory and powerful! The technical bits of the book are especially good and equip you with an understanding that is all too often absent from celebrity chef offerings ! delivered with lively writing and endearingly corny puns' -- Felicity Lawrence, Guardian 'A tome as heavy as a newborn piglet ! brave and deeply challenging stuff! a refreshing and triumphant antidote to dumbed-down recipe writing! positively incendiary' -- Joanna Blythman, Sunday Herald 'The solitary TV regular who can write a decent cookbook ... the enthusiastic carnivore will relish all 550 pages' -- Christopher Hirst, The Independent 'The best new book of the year without a shadow of a doubt, a serious treatise, a meat cookery bible and a supremely appetising recipe collection. Fearnley-Whittingstall is our most important and eloquent food writer today. His finger is always on the pulse. He tells it as it is without pulling punches and without wagging a moralising finger. This is the work of a thoughtful and caring omnivore. Everyone who eats meat should have a copy, and some who have stopped eating meat may find reasons in it to reconsider meat-eating in a fresh light' -- Philippa Davenport, Financial Times
Fearnley-Whittingstall (The River Cottage Cookbook) runs a farm, on 60 acres of land in Dorset, England. His is a voice full of expertise and respect for nature. If it has walked on four legs, chances are the author has raised, slaughtered and/or eaten it. Thus, this densely constructed tome, first published in the U.K. in 2004, and now in a revised American edition, is worth most to those who know a good butcher. The sentiments are earnest, the mood a bit rainy and the recipes rustic. The first third of the book is dedicated to "Understanding Meat" and explores the different cuts of beef, lamb, pig and poultry. While the author abhors processed meats, he has nothing against offal and provides a comprehensive dissection of brains, lungs and stomach linings. The remaining pages are dedicated to the various ways of cooking meat, the copious rules to follow and hearty (at times primal) recipes that exemplify each technique. The fine section on roasting features a Loin of Lamb Stuffed with Apricots and Pine Nuts. For the brave slow cookers, there is Jugged Hare served in a sauce that contains bitter chocolate and the rabbit's blood. And the chapter on preserving covers not only bacon, but also Pigeon Pate and Preserved Goose Legs. (July) Copyright 2007 Reed Business Information.