great meat cookbook and Bon Apetit article

[Guest guest]

Just got a copy of Hugh Fearnley-Whittingstall's (love that name) book, The

River Cottage Meat Book " . Wonderful. He goes into the ethical and healthful

aspects of raising animals for food, treating them with respect while alive and

also afterwards.?The sections on the different ways to use offal, as well as the

different types of offal, is worth the price of admission.

He believes in usng every part of the beast so there are recipes for stocks,

brains, tripe, sweetbreads (yum), everything.

It's a great, informative read and I'd recommend it highly. There's even a page

depicting the slaughter of one of his steers.

It's not as gruesome as one would expect because it was done at, what looks

like, a small scale abattior, as painlessly, quickly and cleanly as possible.

Anyway, very interestng so I just thought I'd pass it along.

There's also another Nina Plank article in this month's Bon Appetit. This one is

on raw cheese. Go Nina!

Danae