The River Cottage Meat Book

This BBQ season, feast on crowd-pleasing recipes such as: · Barbecued Glazed Spare Ribs · Indian-Spiced Lamb Skewers · Barbecued Rosemary Lamb with Salsa Verde Reader reviews: 'Every discerning cook should have this on their shelf' ⭐⭐⭐⭐⭐ 'The bible of meat' ⭐⭐⭐⭐⭐ 'This book changed our lives' ⭐⭐⭐⭐⭐ 'If you eat meat, you will buy, prepare and cook it better having read this book' - Jill Dupleix, The Times 'The enthusiastic carnivore will relish all 550 pages' - Christopher Hirst, The Independent 'It should be bought by every meat-eating household' - Martin Koerner, Waterstones Books Quarterly " 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