The River Cottage Meat Book by Hugh Fearnley-Whittingstall

I refer to this book time and time again.  It is brimming with ideas for those odd cuts of meat that you are not sure what to do with, and if you are a fan of buying half a pig or half a lamb, as I am, you often come accross joints or cuts that baffle you!  

It is a definitive guide to the preperation and cooking of meat and I find Hugh Fearnley-Whittingstall’s Meat Roasting Table invaluable and using his methods you do get the perfect result every time.

My favourtie recipe is the Slow Cooked Shoulder of Pork “Donnie Brasco” - it melts off the bone and has the most superb flavour.

Visit www.amazon.co.uk for more information.

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This entry was posted on Thursday, September 13th, 2007 at 2:12 pm and is filed under Cookery Book of the Week. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.