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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