This title is signed by Hugh and aims to help you find good meat, understand it better, cook it with more confidence, and eat it with much pleasure. It first covers the basics - everything you'll need to know about choosing the best raw materials, understanding the different cuts and the cooking techniques associated with each of them.
Winner of the 2004 Andre Simon Memorial Fund Book Awards.
"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." Philippa Davenport, Financial 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, 1 May 2004. See also
West Country.
