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. This new edition's preface looks back at River Cottage from the perspective of 2011. The book also includes new recipes, new pictures and an updated directory that reflects the changes over the past ten years.
About the Author
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. He has three times been nominated for the prestigious Glenfiddich Food Awards, winning once with the second series of A Cook on the Wild Side. Hugh lives in Dorset with his partner Marie and their son Oscar.
Loved this book, you can see Hugh Fearnley-Whittingshall's true passion on each page. I had loved the TV series, but the book takes it a step further. Now that we are all trying to eat better and are aware of buying organic, this book give good tips on how to get the best produce. It does unfortunately use ingredient that we dont seem to get here in Australia - (well I havent seen too many Nettles at the local Coles or even at the Saturday morning Farmers Market) but you get the idea of using fresh in season ingredient. Even if you have the old version, the new updated version is a must, I cant believe it has been 10 years since the first one was released. This new version has some great new recipes. A real must for any fan of Hugh Fearnley-Whittingshall or any fan of cook good wholesome food.
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