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Fearnley-Whittingstall, who owns a 60-acre farm in Dorset, England, has several popular British TV series to his credit, several of which have been documented in other River Cottage cookbooks. His big, impressive meat book was originally published in England in 2004 and has now been Americanized (though some Britishisms remain). The book opens with a discussion of the politics or morality of eating meat and of humanely raised livestock. Fearnley-Whittingstall is passionate and opinionated but not heavy-handed, and his sense of humor is evident throughout. The introductory section also includes information about buying (and butchering) meat, along with specific chapters on beef, chicken, offal, and more. The recipes, organized by cooking method in chapters from "Roasting" to "Meat Thrift" (stocks, soups, and leftovers), make up the second half of the book. The author includes British favorites such as Lancashire Hot Pot, but there are many classic and contemporary dishes from other cuisines as well. A good companion to Fergus Henderson's The Whole Beast, this unique title will be important as both a reference and a cookbook. Highly recommended.