HUGH FEARNLEY-WHITTINGSTALL is a renowned British broadcaster, writer, farmer, educator, and campaigner for real food. The author of seven books, Hugh lives with his wife and three children on the River Cottage farm in Devon, England.
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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