Over 100 seasonal recipes, in celebration of ethically and sustainably reared meat.
The Sustainable Meat Cookbook is a pioneering cookbook from Pipers Farm.
The recipes transport you through the seasons on the farm, with light and simple spring dishes and fire cooked summer feasts, to heartier stews, pies and roasts to inspire you through the winter months.
'Without preaching, this argues for eating meat in a better way, sustainably, ethically, intelligently and with an understanding of farming' - Diana Henry, The Daily Telegraph
Unlike any other cook book, this book is an aria for proper meat. Meat as it was before it got messed with. Before animals became a unit of production, but were reared to produce excellent food, and were willingly given an equally excellent life. It explores the connection between nature and farming and the result is a mixture of hands-in-the-earth farm stories and meat-first carcass balanced seasonal recipes. Meat is revered and stretched as far as we can make it go by respecting the animal and using every part, cheek to lard, tendon to tail.
The recipes provide cooking that is devised for the way we live today. Think a modernised version of warming farmhouse food, to suit the weather and our homes. Fast, fresh, surprising dishes for midweek, and slow-cooking or theatre pieces shared with friends for weekends and holidays.
One of the Best Cookery Books of the year - Sheila Dillon, BBC Radio 4 Food Programme.
"The Pipers Farm cookbook is beautiful and practical. There's a reason why they are so respected and beloved."
- Melissa Hemsley, bestselling cookbook author, Fairtrade and sustainability champion
"A delicious guide on how to eat meat “right”, sustainably, ethically and intelligently.”
- Xanthe Clay, Telegraph columnist, chef and food writer
“Few books can help you reconnect with the land, with farming, AND become a better cook. This one does it brilliantly"
- Dan Saladino, food journalist and author of Eating to Extinction
About the authors
Pipers Farm was founded over 30 years ago by Peter and Henri Greig and today it is run by their son Will and his partner Abby Allen.
Abby is a cook and passionate food campaigner, devoted to creating a positive future for small family farms through her ceaseless activity behind the scenes in the sustainable farming movement.
Rachel Lovell is a writer and producer dedicated to food and farming stories who has worked with the farm for many years, having spent much of her childhood on a small family farm in Devon struggling through the 1980s.
Includes recipes by chefs; Gill Meller, Sam Lomas, Bob Andrew, Connor Reed and Abby Allen.
