Title: Meat, meat, meat
Review: I am a husband and father who has done most of the family cooking for three decades. I have always roasted meats extremely simply, with very little salt and spices, because that is the quickest and easiest. It also tastes just fine. When I wanted to go to the next level of complexity and sophistication, I boughtThe River Cottage Meat Book. What a wonderful choice. This cookbook gives clear instructions on basic techniques as de-glazing, and it is exceptionally easy to follow. It also offers clear explanations on WHY to cook in a certain way, and its advice is solidly based on the results of experimentation. Best of all, this book has a number of recipes which are individually worth the price of the book. As an Asian-American immigrant, I can vouch for the authenticity and quality of the few Asian-American recipes. Altogether, this is an exceptional book for the amateur cook who wants to take his cooking of meats to a higher level.
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