Description

Book Synopsis

'Without preaching, this argues for eating meat in a better way, sustainably, ethically, intelligently and with an understanding of farming' - Diana Henry, The Daily Telegraph

This book is a celebration of proper meat. Meat as it was before it got messed with. Before animals became a unit of production, but were reared to produce excellent food, and were willingly given an equally excellent life.

It explores the connection between nature and farming and the result is a mixture of hands-in-the-earth wisdom and balanced seasonal recipes. Meat is revered and stretched as far as we can make it go by respecting the animal and using every part, cheek to lard, tendon to tail.


The recipes are not just meat and two veg, but provide cooking that is devised for the way we live today. Think a modernised version of warming farmhouse food, to suit the weather and our homes. Fast, fresh, surprising dishes for midweek, and slow-cooking or theatre pieces shared with friends for weekends and holidays.


Far from countering the vegan spike, this is the definition of fair, honest, sustainable food. This is meat done right.

Pipers Farm The Sustainable Meat Cookbook:

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    A Hardback by Abby Allen, Rachel Lovell

    £24.00

    Includes FREE delivery

    RRP £30.00 – you save £6.00 (20%)

    Order before 4pm today for delivery by Sat 26 Sep 2026.

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      Book details

      Publisher Octopus Publishing Group
      Published 29 September 2022
      ISBN-13 9781914239274
      978-1914239274
      ISBN-10 191423927X
      Also in:
      Food & Drink Cookery / food by ingredient: meat and game Health and wholefood cookery / healthy eating Quick and easy cookery

      Description

      Book Synopsis

      'Without preaching, this argues for eating meat in a better way, sustainably, ethically, intelligently and with an understanding of farming' - Diana Henry, The Daily Telegraph

      This book is a celebration of proper meat. Meat as it was before it got messed with. Before animals became a unit of production, but were reared to produce excellent food, and were willingly given an equally excellent life.

      It explores the connection between nature and farming and the result is a mixture of hands-in-the-earth wisdom and balanced seasonal recipes. Meat is revered and stretched as far as we can make it go by respecting the animal and using every part, cheek to lard, tendon to tail.


      The recipes are not just meat and two veg, but provide cooking that is devised for the way we live today. Think a modernised version of warming farmhouse food, to suit the weather and our homes. Fast, fresh, surprising dishes for midweek, and slow-cooking or theatre pieces shared with friends for weekends and holidays.


      Far from countering the vegan spike, this is the definition of fair, honest, sustainable food. This is meat done right.

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