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The River Cottage Meat Book - Fearnley-Whittingstall, Hugh, and Wheeler, Simon (Photographer)

The definitive guide to understanding, choosing, and cooking meat, finally available in the US (and adapted for American kitchens). Written by utterly beguiling butcher-scribe Hugh Fearnley Whittingstall, this ranks among the most singular food books of the past decadepart manifesto on the importance of sustainably raised meat, part kitchen primer ...

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