MEAT.
How to choose, cook and eat it
Adrian Richardson
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RELEASED TODAY
Author tour: Sydney, Brisbane & Melbourne
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‘Like it or not, animals have played a major role in our development as a species…
I think the time has come for us to try to get to know our meat again.’
Adrian Richardson
Chef Adrian Richardson is passionate about meat. Passionate, opinionated, dedicated. A
successful chef, restaurateur and self-confessed carnivore, Adrian believes meat is a vital
part of both our diet and our culture - and that cooking it should be a part of our daily
lives.
MEAT, Adrian’s first cookbook, reflects his long-held beliefs about the values of eating
meat and, importantly, knowing where it comes from, and offers a fabulous selection of
recipes from his exhaustive repertoire. From the perfect steak to slow-cooked brisket,
suckling pig to barbecued quail, Adrian knows what it takes to create the perfect texture
and blend of flavours in all creatures great and small - and how to give meat dishes that
restaurant-quality edge, with minimum fuss, at home.
Offering a range of delicious Mediterranean recipes, succulent Sunday roasts for dinner
parties, and every day recipes for delicious yet value-conscious meat cookery, MEAT is
full of great tips for both the novice and the confident home cook.
MEAT combines modern Australian design with wonderful contemporary photography by
Dean Cambray to offer a fresh look at the way we eat meat today. And if you believe, as
Adrian does, that ‘the reality is that we humans seem to be hard-wired to eat and enjoy
meat’ then this is the book for you! And if you still need convincing, just try and resist that
recipe for the perfect crackling…
Please see overleaf for author details
Author Details
Adrian Richardson has a simple philosophy with his food, which he calls ‘modern
Mediterranean’, and that is to use the freshest ingredients and keep it simple. He is
passionate about his food; he ripens his own avocados and tomatoes, makes his own
pasta daily, ages his beef on the bone and uses mushrooms that have only been picked
hours before arriving at his restaurant. This must be love! Adrian is one of Melbourne’s
culinary quiet achievers. He runs his acclaimed restaurant, La Luna, is a regular chef on
Channel Ten’s hit TV series Ready, Steady, Cook and is in demand as a guest chef on
other television shows and on talkback radio.
MEAT is published November 2008, RRP $59.95 hardback.
To request a review copy or to arrange an interview with Adrian Richardson please
contact Jenny Macmillan on 03 8520 6444
or email jennymacmillan@hardiegrant.com.au
Adrian is based in Melbourne and will be also available for interview in the following
cities in Oct/Nov.
Sydney: Friday 31 October
Brisbane: Friday 7 & Saturday 8 November
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