About this book
Guardian & Observer reviews
The hugely-popular "River Cottage" cook returns to print with this indulgent look at meat. Here, he covers everything from choosing the raw materials and understanding the different cuts to cooking techniques and a superb range of traditional and authentic recipes. "The River Cottage Book" sold over 80,000 copies, with the Channel 4 series regularly attracting an audience of 3 million. Major marketing and review coverage.
Covers the basics of cooking - offering information about choosing the best raw materials, understanding the different cuts and the cooking techniques associated with each of them. This title offers recipes for 150 meat classics from both British and foreign food cultures.
|HODDER & STOUGHTON|