Let's Eat Meat

Recipes for prime cuts, cheap bits and glorious scraps of meat

Nonfiction, Food & Drink
Cover of the book Let's Eat Meat by Tom Parker Bowles, Pavilion Books
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Tom Parker Bowles ISBN: 9781909815759
Publisher: Pavilion Books Publication: December 8, 2014
Imprint: Pavilion Language: English
Author: Tom Parker Bowles
ISBN: 9781909815759
Publisher: Pavilion Books
Publication: December 8, 2014
Imprint: Pavilion
Language: English

Eat meat, but eat less and eat better - that, if any, is this book's philosophy. That's not to say we should stint on great hunks of beef, cut paper-thin and served with glistening gravy, charred steaks, or golden deep-fried chicken. Nor should we forgo slow-cooked lamb, roast Chinese duck, Keralan pork curry or rich jambalayas, cassoulets and daubes - you'll find recipes for all of these here. But read on and things get a little less carnivorous. In the Less Meat chapter, meat shares the limelight with other ingredients, and in Meat as Seasoning, scraps of beef, lamb, pork and chicken are eked out to give depth to a range of dishes. There are 120 recipes in total, ranging from meat feasts such as roast beef through to game stock and everything in between. Let's Eat Meat shows us how to enjoy meat, whether it is a prime cut or a scrap of meat used in a way that is thrifty but never mean. With an eye on welfare, it encourages us to spend money on eating less but better meat. But this is no revolution: here are recipes for dishes rooted in cultures where meat is a luxury, and so delicious you will return to cook them again and again.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Eat meat, but eat less and eat better - that, if any, is this book's philosophy. That's not to say we should stint on great hunks of beef, cut paper-thin and served with glistening gravy, charred steaks, or golden deep-fried chicken. Nor should we forgo slow-cooked lamb, roast Chinese duck, Keralan pork curry or rich jambalayas, cassoulets and daubes - you'll find recipes for all of these here. But read on and things get a little less carnivorous. In the Less Meat chapter, meat shares the limelight with other ingredients, and in Meat as Seasoning, scraps of beef, lamb, pork and chicken are eked out to give depth to a range of dishes. There are 120 recipes in total, ranging from meat feasts such as roast beef through to game stock and everything in between. Let's Eat Meat shows us how to enjoy meat, whether it is a prime cut or a scrap of meat used in a way that is thrifty but never mean. With an eye on welfare, it encourages us to spend money on eating less but better meat. But this is no revolution: here are recipes for dishes rooted in cultures where meat is a luxury, and so delicious you will return to cook them again and again.

More books from Pavilion Books

Cover of the book Tolkien's Ring by Tom Parker Bowles
Cover of the book Witches at War!: The Wickedest Witch by Tom Parker Bowles
Cover of the book Gastronomy of Italy by Tom Parker Bowles
Cover of the book Benny Hill - Merry Master of Mirth by Tom Parker Bowles
Cover of the book Cottage Garden Flowers by Tom Parker Bowles
Cover of the book The Normans by Tom Parker Bowles
Cover of the book Let's Go Outside by Tom Parker Bowles
Cover of the book Fix Your Bike by Tom Parker Bowles
Cover of the book Wild Violet! by Tom Parker Bowles
Cover of the book Horse Racing's Strangest Tales by Tom Parker Bowles
Cover of the book A Smattering of Latin by Tom Parker Bowles
Cover of the book Tex-Mex From Scratch by Tom Parker Bowles
Cover of the book Rainy Day Kids Adventure Book by Tom Parker Bowles
Cover of the book Paul Sinha's Real British Citizenship Test by Tom Parker Bowles
Cover of the book Designing Costume for Stage and Screen by Tom Parker Bowles
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy