Reviews
James Beard Foundation 2008 Cookbook Awards: Cookbook of the Year Award! James Beard Foundation 2008 Cookbook Awards: Single Subject Category Winner! "Droll, learned Hugh Fearnley-Whittingstall has done the meat-eating world a big favor withThe River Cottage Meat Book. . . The perfect book for mindful carnivores."-Boston Globe "Fearnley-Whittingstall confronts both the moral and gustatory issues surrounding carnivorism and provides 150 excellent recipes."-New York Newsday "Fearnley-Whittingstall asks us to take grown-up moral responsibility for the act of eating meat-certainly enough responsibility to inquire about how the animal lived and died. All this is spelled out at fervent (and deserved) length before we get near a bit of cooking instruction. Luckily, Mr. Fearnley-Whittingstall turns out to be as zealous a cook as he is a reformer, equally able to appreciate the simplicity of Irish stew or a good beefburger, or to lead people through the intricacies of pork pie or cider-cured ham."-New York Times "Those who find that calves' livers and pig's trotters are best contemplated at a distance should keep well away from Hugh Fearnley-Whittingstall. Those of us with the opposite problem worship him as a god. This is not a case of macho posturing over a barbecue pit: There is more cooking know-how in Fearnley-Whittingstall's little finger than you will find in the graduating class of any cooking school in the country. His book is stuffed with wit, erudition, and one slow-cooked, lovingly constructed recipe after another."-NPR.org Holiday 2007 One of the Year's Best Cookbooks: "Hugh Fearnley-Whittingstall is a brilliant, argumentative British cook and food writer . . . his recipes happen to be terrific."-Gourmet #1 Cookbook of the Year-Amazon Editor's Picks in Cooking-Food & Wine 100 to Taste List-Food & Wine "This is one to read and cook from during barbecue season-and to get inspired by the rest of the year."-Bon Appetit "A book to help us truly understand the philosophical and pragmatic aspects of the meat on our table."-Boston Globe "The ultimate reference for the serious carnivore."-New York Daily News "This guy gets physical with meat . . . A trencherman's manual of meat that includes recipes-from down-home steak-and-kidney pie to more exalted fare like a salad of seared pigeon breast with pan-juice vinaigrette-and graphic how-tos on buying and butchering, plus answers to questions you maybe never asked . . . More than you can digest? No doubt. More than you want? No way. Fearnley-Whittingstall's down-in-the-trenches humor and tone of earthy authority keep you coming back for another slice." -Forbes "His big, impressive meat book . . . has now been Americanized . . . Fearnley-Whittingstall is passionate and opinionated but not heavy-handed, and his sense of humor is evident throughout . . . A good companion to Fergus Henderson'sThe Whole Beast, this unique title will be important as both a reference and a cookbook."-Library JournalStarred Review "Hugh Fearnley-Whittingstall believes that the animals we eat deserve respect, both for their sake and ours."-Conde Nast Traveler, James Beard Foundation 2008 Cookbook Awards: Cookbook of the Year Award! James Beard Foundation 2008 Cookbook Awards: Single Subject Category Winner! "Droll, learned Hugh Fearnley-Whittingstall has done the meat-eating world a big favor with The River Cottage Meat Book . . . The perfect book for mindful carnivores."-- Boston Globe "Fearnley-Whittingstall confronts both the moral and gustatory issues surrounding carnivorism and provides 150 excellent recipes."-- New York Newsday "Fearnley-Whittingstall asks us to take grown-up moral responsibility for the act of eating meat--certainly enough responsibility to inquire about how the animal lived and died. All this is spelled out at fervent (and deserved) length before we get near a bit of cooking instruction. Luckily, Mr. Fearnley-Whittingstall turns out to be as zealous a cook as he is a reformer, equally able to appreciate the simplicity of Irish stew or a good beefburger, or to lead people through the intricacies of pork pie or cider-cured ham."-- New York Times "Those who find that calves' livers and pig's trotters are best contemplated at a distance should keep well away from Hugh Fearnley-Whittingstall. Those of us with the opposite problem worship him as a god. This is not a case of macho posturing over a barbecue pit: There is more cooking know-how in Fearnley-Whittingstall's little finger than you will find in the graduating class of any cooking school in the country. His book is stuffed with wit, erudition, and one slow-cooked, lovingly constructed recipe after another."--NPR.org Holiday 2007 One of the Year's Best Cookbooks: "Hugh Fearnley-Whittingstall is a brilliant, argumentative British cook and food writer . . . his recipes happen to be terrific."-- Gourmet #1 Cookbook of the Year--Amazon Editor's Picks in Cooking--Food & Wine 100 to Taste List-- Food & Wine "This is one to read and cook from during barbecue season--and to get inspired by the rest of the year."-- Bon Appetit "A book to help us truly understand the philosophical and pragmatic aspects of the meat on our table."-- Boston Globe "The ultimate reference for the serious carnivore."-- New York Daily News "This guy gets physical with meat . . . A trencherman's manual of meat that includes recipes--from down-home steak-and-kidney pie to more exalted fare like a salad of seared pigeon breast with pan-juice vinaigrette--and graphic how-tos on buying and butchering, plus answers to questions you maybe never asked . . . More than you can digest? No doubt. More than you want? No way. Fearnley-Whittingstall's down-in-the-trenches humor and tone of earthy authority keep you coming back for another slice." -- Forbes "His big, impressive meat book . . . has now been Americanized . . . Fearnley-Whittingstall is passionate and opinionated but not heavy-handed, and his sense of humor is evident throughout . . . A good companion to Fergus Henderson's The Whole Beast , this unique title will be important as both a reference and a cookbook."-- Library Journal Starred Review "Hugh Fearnley-Whittingstall believes that the animals we eat deserve respect, both for their sake and ours."-- Conde Nast Traveler, James Beard Foundation 2008 Cookbook Awards: Cookbook of the Year Award! James Beard Foundation 2008 Cookbook Awards: Single Subject Category Winner! "Droll, learned Hugh Fearnley-Whittingstall has done the meat-eating world a big favor with The River Cottage Meat Book . . . The perfect book for mindful carnivores."- Boston Globe "Fearnley-Whittingstall confronts both the moral and gustatory issues surrounding carnivorism and provides 150 excellent recipes."- New York Newsday "Fearnley-Whittingstall asks us to take grown-up moral responsibility for the act of eating meat-certainly enough responsibility to inquire about how the animal lived and died. All this is spelled out at fervent (and deserved) length before we get near a bit of cooking instruction. Luckily, Mr. Fearnley-Whittingstall turns out to be as zealous a cook as he is a reformer, equally able to appreciate the simplicity of Irish stew or a good beefburger, or to lead people through the intricacies of pork pie or cider-cured ham."- New York Times "Those who find that calves' livers and pig's trotters are best contemplated at a distance should keep well away from Hugh Fearnley-Whittingstall. Those of us with the opposite problem worship him as a god. This is not a case of macho posturing over a barbecue pit: There is more cooking know-how in Fearnley-Whittingstall's little finger than you will find in the graduating class of any cooking school in the country. His book is stuffed with wit, erudition, and one slow-cooked, lovingly constructed recipe after another."-NPR.org Holiday 2007 One of the Year's Best Cookbooks: "Hugh Fearnley-Whittingstall is a brilliant, argumentative British cook and food writer . . . his recipes happen to be terrific."- Gourmet #1 Cookbook of the Year-Amazon Editor's Picks in Cooking-Food & Wine 100 to Taste List- Food & Wine "This is one to read and cook from during barbecue season-and to get inspired by the rest of the year."- Bon Appetit "A book to help us truly understand the philosophical and pragmatic aspects of the meat on our table."- Boston Globe "The ultimate reference for the serious carnivore."- New York Daily News "This guy gets physical with meat . . . A trencherman's manual of meat that includes recipes-from down-home steak-and-kidney pie to more exalted fare like a salad of seared pigeon breast with pan-juice vinaigrette-and graphic how-tos on buying and butchering, plus answers to questions you maybe never asked . . . More than you can digest? No doubt. More than you want? No way. Fearnley-Whittingstall's down-in-the-trenches humor and tone of earthy authority keep you coming back for another slice." - Forbes "His big, impressive meat book . . . has now been Americanized . . . Fearnley-Whittingstall is passionate and opinionated but not heavy-handed, and his sense of humor is evident throughout . . . A good companion to Fergus Henderson's The Whole Beast , this unique title will be important as both a reference and a cookbook."- Library Journal Starred Review "Hugh Fearnley-Whittingstall believes that the animals we eat deserve respect, both for their sake and ours."- Conde Nast Traveler, James Beard Foundation 2008 Cookbook Awards: Cookbook of the Year Award! James Beard Foundation 2008 Cookbook Awards: Single Subject Category Winner! "Droll, learned Hugh Fearnley-Whittingstall has done the meat-eating world a big favor with The River Cottage Meat Book . . . The perfect book for mindful carnivores."-- Boston Globe "Fearnley-Whittingstall confronts both the moral and gustatory issues surrounding carnivorism and provides 150 excellent recipes."-- New York Newsday "Fearnley-Whittingstall asks us to take grown-up moral responsibility for the act of eating meat--certainly enough responsibility to inquire about how the animal lived and died. All this is spelled out at fervent (and deserved) length before we get near a bit of cooking instruction. Luckily, Mr. Fearnley-Whittingstall turns out to be as zealous a cook as he is a reformer, equally able to appreciate the simplicity of Irish stew or a good beefburger, or to lead people through the intricacies of pork pie or cider-cured ham."-- New York Times "Those who find that calves' livers and pig's trotters are best contemplated at a distance should keep well away from Hugh Fearnley-Whittingstall. Those of us with the opposite problem worship him as a god. This is not a case of macho posturing over a barbecue pit: There is more cooking know-how in Fearnley-Whittingstall's little finger than you will find in the graduating class of any cooking school in the country. His book is stuffed with wit, erudition, and one slow-cooked, lovingly constructed recipe after another."--NPR.org Holiday 2007 One of the Year's Best Cookbooks: "Hugh Fearnley-Whittingstall is a brilliant, argumentative British cook and food writer . . . his recipes happen to be terrific."-- Gourmet #1 Cookbook of the Year--Amazon Editor's Picks in Cooking--Food & Wine 100 to Taste List-- Food & Wine "This is one to read and cook from during barbecue season--and to get inspired by the rest of the year."-- Bon Appetit "A book to help us truly understand the philosophical and pragmatic aspects of the meat on our table."-- Boston Globe "The ultimate reference for the serious carnivore."-- New York Daily News "This guy gets physical with meat . . . A trencherman's manual of meat that includes recipes--from down-home steak-and-kidney pie to more exalted fare like a salad of seared pigeon breast with pan-juice vinaigrette--and graphic how-tos on buying and butchering, plus answers to questions you maybe never asked . . . More than you can digest? No doubt. More than you want? No way. Fearnley-Whittingstall's down-in-the-trenches humor and tone of earthy authority keep you coming back for another slice." -- Forbes "His big, impressive meat book . . . has now been Americanized . . . Fearnley-Whittingstall is passionate and opinionated but not heavy-handed, and his sense of humor is evident throughout . . . A good companion to Fergus Henderson's The Whole Beast , this unique title will be important as both a reference and a cookbook."-- Library Journal Starred Review "Hugh Fearnley-Whittingstall believes that the animals we eat deserve respect, both for their sake and ours."-- Conde Nast Traveler, James Beard Foundation 2008 Cookbook Awards: Cookbook of the Year Award! James Beard Foundation 2008 Cookbook Awards: Single Subject Category Winner! "Droll, learned Hugh Fearnley-Whittingstall has done the meat-eating world a big favor with The River Cottage Meat Book . . . The perfect book for mindful carnivores."- Boston Globe "Fearnley-Whittingstall confronts both the moral and gustatory issues surrounding carnivorism and provides 150 excellent recipes."- New York Newsday "Fearnley-Whittingstall asks us to take grown-up moral responsibility for the act of eating meat-certainly enough responsibility to inquire about how the animal lived and died. All this is spelled out at fervent (and deserved) length before we get near a bit of cooking instruction. Luckily, Mr. Fearnley-Whittingstall turns out to be as zealous a cook as he is a reformer, equally able to appreciate the simplicity of Irish stew or a good beefburger, or to lead people through the intricacies of pork pie or cider-cured ham."- New York Times "Those who find that calves' livers and pig's trotters are best contemplated at a distance should keep well away from Hugh Fearnley-Whittingstall. Those of us with the opposite problem worship him as a god. This is not a case of macho posturing over a barbecue pit: There is more cooking know-how in Fearnley-Whittingstall's little finger than you will find in the graduating class of any cooking school in the country. His book is stuffed with wit, erudition, and one slow-cooked, lovingly constructed recipe after another."-NPR.org Holiday 2007 One of the Year's Best Cookbooks: "Hugh Fearnley-Whittingstall is a brilliant, argumentative British cook and food writer . . . his recipes happen to be terrific."- Gourmet #1 Cookbook of the Year-Amazon Editor's Picks in Cooking-Food & Wine 100 to Taste List- Food & Wine "This is one to read and cook from during barbecue season-and to get inspired by the rest of the year."- Bon Appetit "A book to help us truly understand the philosophical and pragmatic aspects of the meat on our table."- Boston Globe "The ultimate reference for the serious carnivore."- New York Daily News "This guy gets physical with meat . . . A trencherman's manual of meat that includes recipes-from down-home steak-and-kidney pie to more exalted fare like a salad of seared pigeon breast with pan-juice vinaigrette-and graphic how-tos on buying and butchering, plus answers to questions you maybe never asked . . . More than you can digest? No doubt. More than you want? No way. Fearnley-Whittingstall's down-in-the-trenches humor and tone of earthy authority keep you coming back for another slice." - Forbes "His big, impressive meat book . . . has now been Americanized . . . Fearnley-Whittingstall is passionate and opinionated but not heavy-handed, and his sense of humor is evident throughout . . . A good companion to Fergus Henderson's The Whole Beast , this unique title will be important as both a reference and a cookbook."- Library Journal Starred Review "Hugh Fearnley-Whittingstall believes that the animals we eat deserve respect, both for their sake and ours."- Conde Nast Traveler, James Beard Foundation 2008 Cookbook Awards: Cookbook of the Year Award! James Beard Foundation 2008 Cookbook Awards: Single Subject Category Winner! “Droll, learned Hugh Fearnley-Whittingstall has done the meat-eating world a big favor with The River Cottage Meat Book . . . The perfect book for mindful carnivores.�- Boston Globe “Fearnley-Whittingstall confronts both the moral and gustatory issues surrounding carnivorism and provides 150 excellent recipes.�- New York Newsday “Fearnley-Whittingstall asks us to take grown-up moral responsibility for the act of eating meat-certainly enough responsibility to inquire about how the animal lived and died. All this is spelled out at fervent (and deserved) length before we get near a bit of cooking instruction. Luckily, Mr. Fearnley-Whittingstall turns out to be as zealous a cook as he is a reformer, equally able to appreciate the simplicity of Irish stew or a good beefburger, or to lead people through the intricacies of pork pie or cider-cured ham.�- New York Times “Those who find that calves' livers and pig's trotters are best contemplated at a distance should keep well away from Hugh Fearnley-Whittingstall. Those of us with the opposite problem worship him as a god. This is not a case of macho posturing over a barbecue pit: There is more cooking know-how in Fearnley-Whittingstall's little finger than you will find in the graduating class of any cooking school in the country. His book is stuffed with wit, erudition, and one slow-cooked, lovingly constructed recipe after another.�-NPR.org Holiday 2007 One of the Year's Best Cookbooks: “Hugh Fearnley-Whittingstall is a brilliant, argumentative British cook and food writer . . . his recipes happen to be terrific.�- Gourmet #1 Cookbook of the Year-Amazon Editor's Picks in Cooking-Food & Wine 100 to Taste List- Food & Wine “This is one to read and cook from during barbecue season-and to get inspired by the rest of the year.�- Bon Appetit “A book to help us truly understand the philosophical and pragmatic aspects of the meat on our table.�- Boston Globe “The ultimate reference for the serious carnivore.�- New York Daily News “This guy gets physical with meat . . . A trencherman's manual of meat that includes recipes-from down-home steak-and-kidney pie to more exalted fare like a salad of seared pigeon breast with pan-juice vinaigrette-and graphic how-tos on buying and butchering, plus answers to questions you maybe never asked . . . More than you can digest? No doubt. More than you want? No way. Fearnley-Whittingstall's down-in-the-trenches humor and tone of earthy authority keep you coming back for another slice.� - Forbes “His big, impressive meat book . . . has now been Americanized . . . Fearnley-Whittingstall is passionate and opinionated but not heavy-handed, and his sense of humor is evident throughout . . . A good companion to Fergus Henderson's The Whole Beast , this unique title will be important as both a reference and a cookbook.�- Library Journal Starred Review “Hugh Fearnley-Whittingstall believes that the animals we eat deserve respect, both for their sake and ours.�- Conde Nast Traveler
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