"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."
"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."