The Real Meat Cookbook pdf epub mobi txt 電子書 下載2025

INTRODUCTION<br > S<br > If a chicken has been killed，<br > and it is not cooked properly， that<br > chicken has died in vain. <br > LIN YUTANG<br >I BEGAN TO WRITE this book as a celebration of meat and meat cookery. It was to be<br >about the pleasures to be had from cooking- and sharing with friends - a cassoulet on a<br >winter evening， a joint of beef for the Sunday lunch table or a new recipe for liver<br >learned when I last visited friends in Italy. But it is not about persuading you to eat more<br >meat. Quite the opposite， in fact. It is about cooking and eating good quality meat， from<br >animals raised in a humane fashion which respects their natural habitat， their feeding，<br >breeding and nurturing habits. It takes time and money to produce such meat. It was an<br >unwillingness to pay the real price of raising real meat in the past， based on an ex-<br >pectation that food should be cheap， which led to the intensification of farming， both of<br > crops and livestock. If we want cheap meat， only intensive farming can supply it. In the<br > following pages， I have examined aspects of intensive farming and some of the alterna-<br > tives， and looked at some of the arguments put forward in the meat debate.<br > The seeds for the book were sown in 1987 when I was asked ifI would like to write a<br > series on meat cookery for~4 la carte. I did not like the idea at first. Fish， pasta and veget-<br > ables were the things I most liked cooking. We did not eat meat very often at home， and<br > I could not remember the last time I cooked roast bee~ Indeed， I began to doubt whether<br > I could roast a traditional Sunday ioint with all the trimmings. But I accepted the com-<br > mission and began my research by visiting farmers， butchers and markets. I then moved<br > on to the cooking and enjoyed myself so much with the roasts that it was this classic<br > area of meat cookery I concentrated on in the ~ la carte series. All the while， 1 knew that<br > there was so much more to meat cookery. This book is the result.<br > I am very grateful to all those at Chatto & Windus and Random Century who helped<br > bring it about， particularly Rowena Skelton-Wallace， Julian Shuckburgh and， above all，<br > Carmen Callil， who has supported me from the moment I "，vent to her with the idea for<br > the book， with enthusiasm， kindness， insight， patience， valuable criticism - everything<br > one could ask for from a publisher but seldom gets. Vicky Hayward has been the most<br > supportive， creative and encouraging editor one could hope for， and I feel very lucky to<br > have had the benefit of her excellent judgment and thoroughness.<br > 7<br >