River Cottage Meat Book, by Hugh Fearnley Whittingstall

Really useful. Provides basic roasting times for all kinds of meat, as well as some excellent recipies. Has encouraged me to try different meats such as game birds, that I otherwise wouldn't have known how to cook. I like the explanations of different cuts of meat. I agree with what HFW says about intensive farming and provenance but he does go on a bit - he could have presented his views more concisely I feel.

Great book. Hugh is spot on (if a wee bit preachy) about meat and the yukky facts behind mass production of it. I learnt a lot. Some great recipes too - the shepherd's pie has become the recipe I use every time, and there's a great indonesian stir fry. Did have a couple of recipe failures, but that might have been me.

Great book. Hugh is spot on (if a wee bit preachy) about meat and the yukky facts behind mass production of it. I learnt a lot. Some great recipes too - the shepherd's pie has become the recipe I use every time, and there's a great indonesian stir fry. Did have a couple of recipe failures, but that might have been me.

Ok, it may sound obvious to say it, but for those interested in meat this is a must-have. It covers the ethics, practicalities and techniques involved in every of stage of the meat business, from raising, killing, butchering, choosing, buying, cooking and eating meat.

Virtually every kind of meat is covered, from the varieties and cuts you'll find in your supermarket cabinet, to unusual game that you may never encounter outside of a country shoot, and old-fashioned, unfashionable cuts that you will probably have to request from your butcher.

HF-W is great on making the most of meat, respecting it in life by treating it well, and in death by using every cut and wasting as little as possible. There are unusual recipes for things like brawn and brains, as well as your more standard bangers, burgers and roasts.

My only criticism would be that the book is a bit heavy on propaganda and the technicalities of raising and butchering meat. I happen to agree with his politics, but I still felt that the balance of the book had tilted a bit too far towards politics and away from recipes. In addition I suspect he's preaching to the converted - if you've bought his book you probably don't live off turkey twizzlers in the first place.

Some of his recipes are rather vague and techical; there are large sections about general principles behind cooking meat which may be of interest to the professional cook, but are of limited interest to someone just wanting to know how long to cook a 2kg rolled sirloin to medium rare.

That said, if you're a carnivore of any description this is an excellent read and a great grounding in the principles and practicalities of consuming animals.

Everything you ever wanted to know, not just about how to cook it, but also the ethics of what to buy - oh yes and some great recipes, including the definitive spag bol and roast chicken. Nothing poncy and dinner party, just things you want to eat