Let's Eat Meat Recipes from Prime Cuts, Cheap Bits and Glorious Scraps of Meat

by Tom Parker Bowles

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LoveReading View on Let's Eat Meat Recipes from Prime Cuts, Cheap Bits and Glorious Scraps of Meat

Eat meat, but eat less and eat better is Tom Parker Bowles’s mantra, and in this collection of 120 meat recipes he shares everything from a traditional roast to street food which utilises the tiniest amount of meat to good effect. This way of eating is good for the planet, good for animal welfare and by eating better but less is even good for the pocket.


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Let's Eat Meat Recipes from Prime Cuts, Cheap Bits and Glorious Scraps of Meat Synopsis

Eat meat, but eat less and eat better - that, if any, is this book's philosophical coursing. 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.

The Good Book Guide Review

Award-winning food writer Tom Parker Bowles’ new book is slightly misleading – the title Meat conjures huge ribs of rare beef and steaks that would feed a family – and these do feature – but the truth is far from this. In fact, he is advocating that we should eat less meat, but that the meat we eat should be of better quality – and if that means having one meat-free day a week, he’s all for it. There are some amazing recipes in this book from all over the world – and the majority by far are made with cheaper cuts of meat and taste divine!

Let's Eat Meat Recipes from Prime Cuts, Cheap Bits and Glorious Scraps of Meat Press Reviews

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All versions of this book

ISBN: 9781909108318
Publication date: 23/10/2014
Publisher: Pavilion Books
Format: Hardback

Book Information

ISBN: 9781909108318
Publication date: 23rd October 2014
Author: Tom Parker Bowles
Publisher: Pavilion Books
Format: Hardback
Pagination: 240 pages
Genres: Cookery, Food and Drink, eBook Favourites,
Categories: Cooking with meat & game,

About Tom Parker Bowles

Tom Parker Bowles is an award-winning food writer. He writes a weekly column for the Mail on Sunday and is Food Editor for Esquire. His first cookbook, Let's Eat, was published to critical acclaim in 2012, and he is also author of Full English (2009), which won The Guild of Food Writers' Award for Work on British Food, as well as The Year of Eating Dangerously (2007) and E is for Eating - an Alphabet of Greed (2004). He lives in London with his wife and two children.

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