Let's Eat Meat: Recipes for Prime Cuts, Cheap Bits and Glorious Scraps

Parker Bowles, Tom

ISBN 10: 0008744726 / ISBN 13: 9780008744724

Published by Pavilion, 2026

About this Item

Seller Inventory # 408154153

Bibliographic Details

• Title: Let's Eat Meat: Recipes for Prime Cuts, Cheap Bits and Glorious Scraps
• Publisher: Pavilion
• Publication Date: 2026
• Language: English
• ISBN 10: 0008744726
• ISBN 13: 9780008744724
• Binding: Hardcover
• Condition: New

About this title

Synopsis

Eat meat, but eat less and eat better ― that, if any, is this book’s philosophy.

That's not to say we shouldn’t enjoy eating great hunks of beef, perfectly charred steaks, or golden deep-fried chicken. Nor should we forgo slow-cooked lamb, Chinese roast duck, Keralan pork curry or rich jambalayas ― you’ll find recipes for all of these here. But read on and things get a little less carnivorous.

In the Less Meat chapter, meat shares the limelight with other ingredients ― think an Iberian bean stew with a few frazzled chunks of chorizo for flavour. In Meat as Seasoning, scraps of beef, lamb, pork and chicken give depth and savoury goodness to a range of dishes.

Let's Eat Meat embodies Tom’s approach to meat-eating, which is buy the best you can, and use every last scrap to eke out the flavour. With an eye on welfare, this modern approach encourages us to spend money on eating less but better meat. Here are recipes often rooted in cultures where meat is considered a luxury, all so delicious you will return to cook them again and again.

About the Author

Tom Parker Bowles is an award-winning British food writer. He is the Restaurant Critic for The Mail on Sunday and writes a monthly column for Country Life. He is a regular judge on BBC’s Masterchef, and is the author of eight books, including Let’s Eat, Cooking and The Crown and Fortnum & Mason: The Cookbook.