Chef Adrian Richardson is passionate about meat. He is a successful chef, restaurateur and self-confessed carnivore who believes that 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, Richardson’s first cookbook, reflects his long-held beliefs about the values of eating meat and, importantly, knowing where it comes from, and offers a selection of recipes from his exhaustive repertoire.
From the perfect steak to slow-cooked brisket, suckling pig to barbecued quail, Richardson 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.
Author Details
Adrian Richardson has his “modern Mediterranean” philosophy with his food, which uses the freshest ingredients and keeps 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.
Richardson 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.
