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Meat London: An Insider's Guide

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meat_london.jpeg

Meat London: An Insider's Guide

9.95

16.5 × 14.5cm | 5.5 × 6.5 in
170 ills | 176 pages
Paperback

Editor: Tom Howells
Contributor: Thomas Blythe

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Meat London: An Insider's Guide is an essential guide for meat lovers in London. Featuring renowned pubs and restaurants, traditional butchers, tempting market stalls and some lesser-known gems of British gastronomy, Meat London is an invaluable book for locals and tourists alike.

Divided into concise chapters covering pubs, restaurants, butchers, markets and street food, Meat London covers all budgets, cut preferences and cooking styles, whether you are intending to eat out on the run or spit-roast your own suckling pig. More than your average restaurant guidebook, Meat London also considers important attitudes concerning the supply of meat, seasonality and provenance in its approach to both the food and the featured establishments.

London's broad multicultural constitution makes it the perfect city in which to sample dishes derived from or progressively influenced by diverse cultural traditions. Whether you are after a home-made black pudding, a 20-ounce steak, the perfect marinated goat, brains, kidneys or locally smoked bacon, Meat London is a wide-ranging and informative resource for restaurants, butchers and markets specialising in 'nose to tail' food and dining.

Meat London is deliciously illustrated with colour photographs of food and the establishments in which it is served, including retro or highly contemporary interiors that are often charming or unusual. It is the ideal guide for the casual restaurant-goer, the enthusiastic home-cook and the dedicated gastronome.

Includes an introduction by Thomas Blythe, former general manager of St John and consultant and writer for Observer Food Monthly, the GQ website and food quarterly Fire & Knives, amongst others.