Hugh's Three Good Things by Hugh Fearnley-Whittingstall

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How often have you wished there was a magic formula to simplify cooking? Well, there is. Put three good things together on a plate and, somehow, the whole is always greater and more delicious than the sum of its parts. Looking back over nearly two decades of professional cookery, Hugh Fearnley-Whittingstall has worked out the combinations that make magic. Salty, sweet, crunchy. Sharp, rich, crumbly. Hot, bland, crisp. Think scones with jam and cream, fish and chips with mushy peas, or porridge with golden syrup and cream.

Hugh has used the formula of three to create more than 175 recipes, both well-loved classics and brand new ideas, based on trios like squash, ricotta and ham; aubergine, tomatoes and chickpeas; clams, tomatoes and garlic; chicken, tomatoes and tarragon; pork, potatoes and apples; pasta, courgettes and mozzarella; strawberries, cream and shortbread; and chocolate, ginger and digestives ... The list goes on.

With sumptuous photography from Simon Wheeler, this book will unlock a whole new world of fantastic food. Three Good Things. It really is that simple.

About Hugh Fearnley-Whittingstall

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HUGH FEARNLEY-WHITTINGSTALL is a renowned British broadcaster, writer, farmer, educator, and campaigner for sustainably produced food. He is the author of seven books and established the River Cottage Farm in Devon, England.

Author Residence: Devon, England
Published October 11, 2012 by Bloomsbury Publishing. 416 pages
Genres: Cooking. Non-fiction

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3 tbsp olive/rapeseed oil 1 onion, finely diced 1 medium carrot, finely diced 1 celery stalk, finely dicedA large knob of butter 700–750g mushrooms, thickly sliced 1 large garlic clove, finely chopped 1 tsp chopped thyme150ml red wine 250ml vegetable stock Salt and black pepperSoured cream to serve.

Sep 04 2012 | Read Full Review of Hugh's Three Good Things


Meanwhile, heat the butter and olive oil in a large frying pan over a medium heat.

Sep 11 2012 | Read Full Review of Hugh's Three Good Things

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