Has anyone got this book?
Chalky
The River Cottage Meat Book
The River Cottage Meat Book
the best part of a chook is the last bit over the fence
Re: The River Cottage Meat Book
no but i was contemplatting it the other day
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Re: The River Cottage Meat Book
The one I have seen by Hugh Fearnley-Whittingstall has a different photo on front cover.
I like watching his TV show. MM
I like watching his TV show. MM
21st century caveman Mountain Mick www.mountaingriller.com
Re: The River Cottage Meat Book
I love the show as well.
I do wish for the lifestyle.
Cheers.
Titch
I do wish for the lifestyle.
Cheers.
Titch
Cheers
Titch
Titch
Re: The River Cottage Meat Book
After a bit of homework...
is the first edition - published 24th May 2004 by Hodder & Stoughton & still shown as being sold @ "River Cottage HQ"
The 2nd edition? - published 1st May 2007 by Ten Speed Press
Both are hardcover with 544 pages and 200 colour photos
is the first edition - published 24th May 2004 by Hodder & Stoughton & still shown as being sold @ "River Cottage HQ"
The 2nd edition? - published 1st May 2007 by Ten Speed Press
Both are hardcover with 544 pages and 200 colour photos
the best part of a chook is the last bit over the fence
Re: The River Cottage Meat Book
i have the book (first pic) which is the newer edition/reprint. I bought my old man the old version (the other pic posted above), so that we could assess the difference between the version - there was very little, if any, difference.....
it's a seriously good book. somewhat of a meat bible. talks about history of meat, what makes good/bad meat, etc. also covers almost every animal - cuts of meat, different methods of cooking, basic charceutrie, a chapter on bbqing, etc..... and has recipes for alot of the meat essentials stews, asian, roasts, pies, ribs, burgers, etc.
it is definitely one of my favourite cookbooks to have a flick through and a read..... (and i have quite a few cookbooks!)
it's a seriously good book. somewhat of a meat bible. talks about history of meat, what makes good/bad meat, etc. also covers almost every animal - cuts of meat, different methods of cooking, basic charceutrie, a chapter on bbqing, etc..... and has recipes for alot of the meat essentials stews, asian, roasts, pies, ribs, burgers, etc.
it is definitely one of my favourite cookbooks to have a flick through and a read..... (and i have quite a few cookbooks!)
Note that: Gary is posting on the Aussie BBQ Forum as: 'SmokeKingBBQs' (as a vendor) and 'beermee' (as a personal account)