Let’s Eat Meat
Recipes for Prime Cuts, Cheap Bits and Glorious Scraps
Seiten
2026
Pavilion (Verlag)
978-0-00-874472-4 (ISBN)
Pavilion (Verlag)
978-0-00-874472-4 (ISBN)
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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. There are 120 recipes in total, ranging from meat feasts such as a classic roast rib of beef through to game stock, vegetable-forward side pairings, and everything in between.
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.
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. There are 120 recipes in total, ranging from meat feasts such as a classic roast rib of beef through to game stock, vegetable-forward side pairings, and everything in between.
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.
Tom Parker Bowles is an award-winning British food writer. He is the Restaurant Critic for The Mail on Sunday and writes a monthly column for Country Life. He is a regular judge on BBC’s Masterchef, and is the author of eight books, including Let’s Eat, Cooking and The Crown and Fortnum & Mason: The Cookbook.
| Erscheint lt. Verlag | 21.5.2026 |
|---|---|
| Sprache | englisch |
| Maße | 195 x 252 mm |
| Gewicht | 270 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 0-00-874472-6 / 0008744726 |
| ISBN-13 | 978-0-00-874472-4 / 9780008744724 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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