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The River Cottage Cookbook

The River Cottage Cookbook

Paperback

By (author) Hugh Fearnley-Whittingstall, Photographs by Simon Wheeler

List price $31.33

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Format
Hardback $36.19
  • Publisher: Collins
  • Format: Paperback | 448 pages
  • Dimensions: 189mm x 246mm x 38mm | 1,396g
  • Publication date: 6 October 2003
  • Publication City/Country: London
  • ISBN 10: 0007164092
  • ISBN 13: 9780007164097
  • Illustrations note: photos
  • Sales rank: 75,662

Product description

More than just a collection of Hugh's recipes, this book is a witty, practical guide to the River Cottage lifestyle from Channel 4's iconoclastic back-to-basics chef. Includes tips on how best to buy organic produce and, for the more adventurous, advice on rearing your own meat, growing your own vegetables, and tapping into the free wild harvest. 'How much of this book you incorporate into your life is up to you. But if all you do is grow a few herbs in a window box, make nettle soup once a year, and try a free-range goose for Christmas instead of a frozen turkey, you will already, I hope, be enjoying your life more.' Hugh Fearnley-Whittingstall With over one hundred recipes and Simon Wheeler's acclaimed photography, The River Cottage Cookbook has been a hugely influential and original book, appealing to all downshifters and those who prefer their food to be full-blooded and wholesome. The River Cottage Cookbook has won the Andre Simon Food Book of the Year Award, the Guild of Food Writers' Michael Smith Award and the Glenfiddich Trophy and Food Book of the Year.

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Author information

Hugh Fearnley-Whittingstall is the idiosyncratic and highly acclaimed presenter of Channel 4's TV Dinners, A Cook on the Wild Side and Escape to River Cottage, as well as a columnist for the Independent on Sunday and Sunday Times. Hugh lives in Dorset with his partner Marie and their son Oscar.

Review quote

"As good for the armchair as it is in the kitchen, even worth packing for reference outdoors." -- Tom Jaine, The Guardian "Hugh's take on food is charming and refreshingly earthy. How can one refuse?" -- Rick Stein