The River Cottage Meat Book, Hardback
4.5 out of 5 (3 ratings)


"This book aims to help you find good meat, understand it better, cook it with greater confidence, and eat it with much pleasure. "It first of all covers the basics - everything you'll need to know about choosing the very best raw materials, understanding the different cuts and the cooking techniques associated with each of them.

I've then given what I hope are foolproof recipes for 150 meat classics from both British and foreign food cultures - shepherds pie, steak and kidney pie, roast pork with perfect crackling, glazed baked ham, Irish stew, roast grouse with all the trimmings, toad in the hole, oxtail stew; plus definitive, authentic versions of pot au feu, cassoulet, choucroute, steak tartare, coq au vin, bolito misto, pasticcio, jerked pork, feijoida, cozido, curried goat, satay and chilli con carne. "I would like this book to be your first stop on the shelf whether you seek either inspired recipes or technical guidance on any aspect of meat cookery" - Hugh Fearnley-Whittingstall


  • Format: Hardback
  • Pages: 544 pages, 300 colour
  • Publisher: Hodder & Stoughton General Division
  • Publication Date:
  • Category: Cookery by ingredient
  • ISBN: 9780340826355



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Showing 1 - 3 of 3 reviews.

Review by

This is what I would describe as a "proper cookery" book. No sexy salads, no decadent desserts (I've always wondered why someone would want pudding marked by cultural and moral decline). This is meat, preferably from an animal you killed yourself (though my suburban lifestyle leads me to the butcher instead), cooked with earthy recipes that savour real food for what it is. The author balances meat, vegetables, herbs and fruit to perfection, and barely a shred of any animal is spared. Now, could someone pass me some brains on toast (p.362)?

Review by

This is my favorite cookbook! This is a serious book for a serious cook ... Hugh does not mess around with nancy food and he does not follow the current trends. This is one of the few cookbooks that I read from cover to cover and still use on a regular basis. Want to know how to make the perfect roast chicken or cottage pie, then this is the book for you!

Review by

This is a favourite of mine, as, thanks to this book, I perfected the art of roasting and cooking meat to a point where my guests are always impressed with what I serve them! All meats are covered (game and otherwise), birds, pork, beef, lamb, etc. The introductory chapters are well worth the read, as they really go into details on the cooking methods, or the ways to cut meat, before moving on to recipes. The book is full of detailled pictures and recipes, and goes way deeper on the subject than the 'River Cottage cookbook'. Well worth having on the cookery shelves if you are a meat-eater. Also, it can be a very fine gift for men who enjoy cooking meat. Highly recommended.

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