Hugh Fearnley-Whittingstall's meaty cookbook teaches people to celebrate meat. 

February 24, 2014

Getting a chef to pick a favorite cookbook is like asking a parent to choose her most-loved child. But F&W pressed great cooks around the country to reveal their top picks of all-time.

The Chef: Bryce Gilmore

The Book: The River Cottage Meat Book by Hugh Fearnley-Whittingstall, 2007

“It helped shape my values about sourcing animals, making sure that they’ve been raised properly and humanely,” Gilmore says. “He also says to celebrate eating meat, not to feel like you have to eat it every meal of every day. I love his philosophy and have adopted it.”

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