The River Cottage Meat Book, Hugh Fearnley-Whittingstall
Since the emphasis is now on a Primal/Paleo meat-based diet, it may be important to know how to get the best out of your meat.
A comprehensive book, Part I deals with understanding meat – what’s good, how and where to buy, and especially the need to chat up your local butcher; beef and veal; lamb and mutton; pork and bacon; poultry; game; and offal. Throughout it makes note of the cuts of meat and which type of cooking suits each joint.
Part II deals with cooking meats and various recipes, including tricks of the trade, sourcing and preparing meat: roasting, fast and slow oven cooking; slow cooking, stews, braises and pies – the art of slow simmering, adding flavour with stocks, added body using bones and skin, and most importantly, adding ft for richness and flavour, and the importance of resting; fast cooking; frying, stir-frying, and grilling – time, temperature, and the use of fat; barbequing; preserving and processing, cured meats, sausages and pates and terrines – providing a complete how-to; stocks, stews, and leftovers; and finally sauces.
Well recommended for the science provided, the practice of working and cooking with meat, and the multiple recipes (that, with a bit of experimenting, may be fully converted to Primal/Paleo).
Since the emphasis is now on a Primal/Paleo meat-based diet, it may be important to know how to get the best out of your meat.
A comprehensive book, Part I deals with understanding meat – what’s good, how and where to buy, and especially the need to chat up your local butcher; beef and veal; lamb and mutton; pork and bacon; poultry; game; and offal. Throughout it makes note of the cuts of meat and which type of cooking suits each joint.
Part II deals with cooking meats and various recipes, including tricks of the trade, sourcing and preparing meat: roasting, fast and slow oven cooking; slow cooking, stews, braises and pies – the art of slow simmering, adding flavour with stocks, added body using bones and skin, and most importantly, adding ft for richness and flavour, and the importance of resting; fast cooking; frying, stir-frying, and grilling – time, temperature, and the use of fat; barbequing; preserving and processing, cured meats, sausages and pates and terrines – providing a complete how-to; stocks, stews, and leftovers; and finally sauces.
Well recommended for the science provided, the practice of working and cooking with meat, and the multiple recipes (that, with a bit of experimenting, may be fully converted to Primal/Paleo).
