River Cottage Every Day

River Cottage Every Day

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British iconoclast and sustainable food champion Hugh Fearnley-Whittingstall goes back to basics in the newest addition to his series of award-winning River Cottage books. In "River Cottage Every Day," Hugh shares the dishes that nourish his own family of three hungry school-age kids and two busy working parents--from staples like homemade yogurt and nut butters to simple recipes like Mixed Mushroom Tart; Foil-Baked Fish Fillets with Fennel, Ginger, and Chile; and Foolproof CrEme BrUlEe. Hugh brings his trademark wit and infectious exuberance for locally grown and raised foods to a wide-ranging selection of appealing, everyday dishes from healthy breakfasts, hearty breads, and quick lunches to all manner of weeknight dinners and enticing desserts. Always refreshingly honest, but without sermonizing, Hugh encourages us to build a close relationship to the sources of our food and become more involved with the way we acquire and prepare it. But he doesn't shrink from acknowledging the challenges of shopping and cooking while juggling the demands of work and family. So while Hugh offers an easy recipe for homemade mayonnaise, he admits to having a jar of store-bought mayo lurking in the fridge, just like the rest of us! Including helpful and encouraging advice on how to choose the finest meat, freshest fish, and most mouthwatering fruits and vegetables, "River Cottage Every Day" shows us that deliciously prepared and thoughtfully sourced meals can be enjoyed every day of the year.

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Product details

  • Hardback | 416 pages
  • 182.88 x 259.08 x 40.64mm | 1,338.09g
  • Berkeley CA, United States
  • English
  • black & white illustrations, colour illustrations, frontispiece
  • 1607740982
  • 9781607740988
  • 15,200

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"the most charming and irresistible cookbook I've come across in ages." --Mother Jones, Favorite Cookbooks of 2011, 12/3/11 "I would love to cook my way through this book one delicious meal at a time. The range of recipes, from simple to more complicated, makes it a great book for new cooks, but there's also plenty here for seasoned cooks, too." --TheKitchn, 6/22/11 "the food is ace" --NYTimes.com, Summer Cookbook Roundup, 6/2/11 "This book's overarching theme of fresh, local seasonal foods everyday for everyone comes naturally, with Hugh Fearnley-Whittingstall's charming voice leading the way. Whether you incorporate a few of his recipes into your repertoire or cook from it every day, it will go a long way towards keeping you on a good food track." --Devour The Blog, Cooking Channel, 3/29/11 "The perfect book for anyone looking for new recipes for feeding their family." --The Family Kitchen blog, Babble.com, 3/28/11 "A crowd-pleaser. . . . The past few years have delivered a library's worth of 'quick-easy-thrifty' cookbooks. Global economic crisis will do that, and from Britain, where pulling your socks up in the face of austerity is a matter of patriotic pride, we have new books in this vein by Jamie Oliver, Nigella Lawson, and even the late Elizabeth David. A surprising one is "River Cottage Every Day," an accessible collection of recipes from the farmer-cook Hugh Fearnley-Whittingstall. Compare, for instance, Fearnley-Whittingstall's "River Cottage Meat Book," which opens with a photo essay depicting the slaughter, skinning, and sawing in half of a cow. "River Cottage Every Day," by contrast, begins with a photo of the author scarfing honey-smeared bread. . . . Fearnley-Whittingstall is, at heart, a philosopher, and these new recipes make a case for approaching daily cooking with intention--or, as he puts it, finding 'things to savor and share that don't just fill up, but make us feel good." --Saveur, March 2011 "Throughout this wonderfully illustrated book, Fearnley-Whittingsall's passion is palpable, his genuine, spiritual love of food inspiring." --Publishers Weekly, 1/17/11 "Hugh Fearnley-Whittingstall's recipes are the solid, no-nonsense kinds of dishes you want to eat again and again." --Bruce Aidells, author of "The Complete Meat Cookbook" "There is more cooking know-how in Fearnley-Whittingstall's little finger than you will find in the graduating class of any cooking school in the country." --NPR.org

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About Hugh Fearnley-Whittingstall

HUGH FEARNLEY-WHITTINGSTALL is a renowned British writer, broadcaster, farmer, educator, and campaigner for sustainably produced food. He has written six books, including "The River Cottage Meat Book," the 2008 James Beard Cookbook of the Year. Hugh established the River Cottage farm in rural Dorset, England, in 1998.

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Customer reviews

I have already made a couple of meals from this and the book is a pleasure to use. It is lovely to read, has great pictures and the descriptions are clear. The recipes aren't fancy so I've been able to make some lovely meals using what I had in the cupboard/fridge/garden. This is a beautiful book but it is a shame about the US measurements. Had I known, and no I did not think to dig into the bibliographical data on a book by a UK chef being sent from the UK, I would have made sure I was getting the UK version. It is not the only US cookbook I own though so will stick with it. Unfortunately there were no reviews yet when I bought it so hopefully my review and the ones above will stop people from making the same mistake.show more
by Amanda Volpatti
You have to check the Publication City/Country in the Bibliographic Data info b4 buying. This is clearly shown as a US edition. It is a v.good book but I'll buy the UK edition ;)show more
by Claudine Lair
Great book to accompany the series that's half way thru here in Australia. However, can not believe a book by a UK chef ordered from the UK has has arrived as the USA version.... genius!! Its not even got a conversion chart from USA to the rest of the world..... I mean what on earth is a 'stick of butter' and a 'red hot chile'?!?!??! It's a shame as we've really been looking forward to receiving this and have now got to write notes all over it.... thank god for apps!!show more
by Matthew James
Very well produced book and the photographs are excellent you just have to start cooking.The TV programme has just started here in NZ so able to watch and read, it's like have a cooking lesson. My one complaint is that it wasn't made obvious that it is the USA edition which I personally find very frustrating.Why can't the Americans do their own conversions and find out what is the equivalent vegetable or herb and learn about the metric system? But it is still an lovely book and has already been added to my shelf of most used and favourite cook books.show more
by Janet Bingham