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Críticas
'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 'It should be bought by every meat-eating household, as well as every butcher and supermarket manager throughout the land' -- Martin Koerner, Waterstones Books Quarterly 'If you eat meat, you will buy, prepare and cook it better having read this book.' -- Jill Dupleix, The 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 'I have been unable to put it down ... I urge all meat lovers to go and buy it. It is excellent' -- Mervyn Hancock, Western Daily Press 'Carefully researched, revelatory and powerful' -- Felicity Lawrence, Guardian 'A tome as heavy as a newborn piglet ... brave and deeply challenging stuff... a refreshing and triumphant antidote to dumbed-down recipe writing... positively incendiary' -- Joanna Blythman, Sunday Herald 'The solitary TV regular who can write a decent cookbook ... the enthusiastic carnivore will relish all 550 pages' -- Christopher Hirst, The Independent
Reseña del editor
"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
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- EditorialHodder & Stoughton Ltd
- Año de publicación2008
- ISBN 10 034082638X
- ISBN 13 9780340826386
- EncuadernaciónTapa blanda
- Número de páginas544
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The River Cottage Meat Book
Publicado por
Hodder and Stoughton, 2008
ISBN 10: 034082638X
ISBN 13: 9780340826386
Antiguo o usado
Paperback
Librería: Reuseabook, Gloucester, GLOS, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: Used; Acceptable. Dispatched, from the UK, within 48 hours of ordering. The book is perfectly readable and fit for use, although it shows signs of previous ownership. The spine is likely creased and the cover scuffed or slightly torn. Textbooks will typically have an amount of underlining and/or highlighting, as well as notes. If this book is over 5 years old, then please expect the pages to be yellowing or to have age spots. Grubby book may have mild dirt or some staining, mostly on the edges of pages. Damaged cover. The cover of is slightly damaged for instance a torn or bent corner. Nº de ref. del artículo: CHL9931447
Cantidad disponible: 1 disponibles
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The River Cottage Meat Book (The Hungry Student)
Librería: WorldofBooks, Goring-By-Sea, WS, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: Good. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine. Nº de ref. del artículo: GOR003388396
Cantidad disponible: 2 disponibles
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The River Cottage Meat Book (The Hungry Student)
Librería: WorldofBooks, Goring-By-Sea, WS, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: Fair. A readable copy of the book which may include some defects such as highlighting and notes. Cover and pages may be creased and show discolouration. Nº de ref. del artículo: GOR007446792
Cantidad disponible: 1 disponibles
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The River Cottage Meat Book
Publicado por
Hodder and Stoughton, 2008
ISBN 10: 034082638X
ISBN 13: 9780340826386
Antiguo o usado
Paperback
Librería: Greener Books, London, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: Used; Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! Greener Books. Nº de ref. del artículo: 1628811
Cantidad disponible: 1 disponibles
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The River Cottage Meat Book
Publicado por
Hodder and Stoughton, 2008
ISBN 10: 034082638X
ISBN 13: 9780340826386
Antiguo o usado
Tapa dura
Librería: Brit Books, Milton Keynes, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Hardcover. Condición: Used; Very Good. ***Simply Brit*** Welcome to our online used book store, where affordability meets great quality. Dive into a world of captivating reads without breaking the bank. We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there is something for every literary palate. All orders are shipped within 24 hours and our lightning fast-delivery within 48 hours coupled with our prompt customer service ensures a smooth journey from ordering to delivery. Discover the joy of reading with us, your trusted source for affordable books that do not compromise on quality. Nº de ref. del artículo: 2484592
Cantidad disponible: 1 disponibles
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The River Cottage Meat Book (The Hungry Student)
Publicado por
Hodder & Stoughton, United Kingdom, 2008
ISBN 10: 034082638X
ISBN 13: 9780340826386
Antiguo o usado
Paperback
Librería: WorldofBooks, Goring-By-Sea, WS, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: Very Good. "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. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Nº de ref. del artículo: GOR003621604
Cantidad disponible: 8 disponibles
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The River Cottage Meat Book
Publicado por
Hodder & Stoughton Ltd, 2024
ISBN 10: 034082638X
ISBN 13: 9780340826386
Antiguo o usado
Softcover
Librería: Ergodebooks, Houston, TX, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Softcover. Condición: Good. "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. Nº de ref. del artículo: SONG034082638X
Cantidad disponible: 1 disponibles
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The River Cottage Meat Book
Publicado por
Hodder & Stoughton Ltd, 2008
ISBN 10: 034082638X
ISBN 13: 9780340826386
Antiguo o usado
Tapa blanda
Librería: SecondSale, Montgomery, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc. Nº de ref. del artículo: 00071436836
Cantidad disponible: 3 disponibles
Imagen de archivo
The River Cottage Meat Book
Publicado por
Hodder & Stoughton Ltd, 2008
ISBN 10: 034082638X
ISBN 13: 9780340826386
Antiguo o usado
Tapa blanda
Librería: SecondSale, Montgomery, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc. Nº de ref. del artículo: 00073129238
Cantidad disponible: 2 disponibles
Imagen de archivo
The River Cottage Meat Book
Publicado por
Hodder Stoughton, 2008
ISBN 10: 034082638X
ISBN 13: 9780340826386
Antiguo o usado
Tapa blanda
Librería: Hafa Adai Books, Plainfield, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: very good. Nº de ref. del artículo: hafa_Silver_034082638X
Cantidad disponible: 1 disponibles