Eat meat, but eat less and eat better - that, if any, is this book's philosophy.
That's not to say we shouldn't enjoy eating great hunks of beef, perfectly charred steaks, or golden deep-fried chicken. Nor should we forgo slow-cooked lamb, Chinese roast duck, Keralan pork curry or rich jambalayas - 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 - think an Iberian bean stew with a few frazzled chunks of chorizo for flavour. In Meat as Seasoning, scraps of beef, lamb, pork and chicken give depth and savoury goodness to a range of dishes.
Let's Eat Meat embodies Tom's approach to meat-eating, which is buy the best you can, and use every last scrap to eke out the flavour. With an eye on welfare, this modern approach encourages us to spend money on eating less but better meat. Here are recipes often rooted in cultures where meat is considered a luxury, all so delicious you will return to cook them again and again.
| ISBN: | 9780008744724 |
| Publication date: | 21st May 2026 |
| Author: | Tom Parker Bowles |
| Publisher: | Pavilion an imprint of HarperCollins Publishers |
| Format: | Hardback |
| Pagination: | 240 pages |
| Genres: |
Cookery / food by ingredient: meat and game Cookery / food for low-carbohydrate diets Cookery / food by ingredient: chicken and other poultry Cookery dishes and courses: sauces Cookery dishes and courses: main courses Comfort food and food nostalgia TV / Celebrity chef / eateries cookbooks Budget cookery Quick and easy cookery Sustainable food / cookery Cooking for parties and special occasions |
Eat meat, but eat less and eat better - that, if any, is this book's philosophy.
That's not to say we shouldn't enjoy eating great hunks of beef, perfectly charred steaks, or golden deep-fried chicken. Nor should we forgo slow-cooked lamb, Chinese roast duck, Keralan pork curry or rich jambalayas - 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 - think an Iberian bean stew with a few frazzled chunks of chorizo for flavour. In Meat as Seasoning, scraps of beef, lamb, pork and chicken give depth and savoury goodness to a range of dishes.
Let's Eat Meat embodies Tom's approach to meat-eating, which is buy the best you can, and use every last scrap to eke out the flavour. With an eye on welfare, this modern approach encourages us to spend money on eating less but better meat. Here are recipes often rooted in cultures where meat is considered a luxury, all so delicious you will return to cook them again and again.
Let's Eat Meat features in the following genres: Cookery / food by ingredient: meat and game, Cookery / food for low-carbohydrate diets, Cookery / food by ingredient: chicken and other poultry, Cookery dishes and courses: sauces, Cookery dishes and courses: main courses, Comfort food and food nostalgia, TV / Celebrity chef / eateries cookbooks, Budget cookery, Quick and easy cookery, Sustainable food / cookery, Cooking for parties and special occasions
Let's Eat Meat is available in Hardback
Let's Eat Meat was written by Tom Parker Bowles and published by Pavilion an imprint of HarperCollins Publishers
Let's Eat Meat has 240 pages
£23.40