The River Cottage Meat Book

The definitive meat cookery manual for a new generation, now in a compact trade paperback edition

Features the various ways to cook with beef. This title also gives the history and importance of great and rare breeds, butcher's recommended cuts and head-to-tail eating. It features recipes including classics such as pies, roasts, steaks and hamburgers as well as contemporary Italian, French and Thai specialities.

Although eating habits have changed dramatically over the years, a traditional roast with various trimmings forms the centrepiece of a perfect weekend. This guide presents recipes from ginger and honey-glazed ham to goose with roasted apples - and the techniques section covering fish, poultry, meat, vegetables and sauces.

Contains both recipes and information on the history and habitat of game. This book includes chapters that are divided into types of game, from the obvious pheasant and partridge to the less obvious coarse fish including pike and carp.

Good meat is a revelation. This book focuses on identifying, locating, buying, preparing and cooking produce of the highest quality and the most satisfying flavour.

A personal cookbook that presents a multitude of ideas on how to cook fine and succulent pork. It features 150 recipes that are divided between thirteen chapters, including one on black pudding, one on sausages and one on ham. Each recipe is accompanied by a photograph of the dish, and between each chapter there are photographs of the region.

A beautiful celebration of a way of shopping and eating that proves there's an alternative to the supermarket.

With over 100 sausage recipes, this book is about the good old British Banger. It provides complete step-by-step instructions, enabling the reader to make sausages with confidence whether for the supper table or for commercial purposes. It features recipes ranging from the traditional English Breakfast Sausage to more exotic ethnic varieties.

New edition of the highly entertaining culinary treat from the late Willie Fowler. First published in 1965.

Follows a restaurateur's journey into the unfamiliar territory of livestock farmer, in order to trace the passage of his restaurant's meat from animal to plate. But will this newly converted farmer be able to see his project through? Or will his experience prompt him into serving more vegetarian options from now on?