The River Cottage Meat Book (Hugh Fearnley-Whittingstall)
The carnivore’s bible: “Labeling Hugh a chef is like calling the Pope a churchgoer,” writes New York restaurateur Dan Barber. Underground hero to British cooks and food writers, Fearnley-Whittingstall lives the ultimate male food fantasy on a farm in southwest England: raising, slaughtering, butchering, curing, and cooking everything from cattle to lamb, pigs to chickens. He fishes in local streams, shotguns passing waterfowl, and subscribes to a muscular food philosophy every carnivore ought to absorb.
This book teaches you not just how to sear a steak, or what part of the pig a Boston butt comes from, but how every common farm-raised animal is slaughtered, butchered, and cooked, and even how to buy whole animals from your local farmer. The recipes are dynamite, especially “Roast Beef – The Full Monty.” [$26; amazon.com]
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