The River Cottage Cookbook by Hugh Fearnley-Whittingstall

No critic rating

Waiting for minimum critic reviews

See 3 Critic Reviews

unrated

Synopsis

First published in the United Kingdom in 2001, THE RIVER COTTAGE COOKBOOK quickly became a hit among food cognoscenti around the world. Now tailored for American cooks, this authoritative and animated ode to eating well is one part manifesto and one part guidebook for choosing and storing food grown in the garden, butchered from prize animals, or foraged or caught locally. Fearnley-Whittingstall writes with humor, wit, and clarity, bringing American readers what his legions of British fans have enthusiastically embraced: the best techniques and recipes for getting the most out of simple, superior food, while supporting the environment, vibrant local economies, and resourceful use of plants and animals.

 A groundbreaking book on eliminating the "rubbish" from your diet and maximizing the pleasures of the table, from British food personality Hugh Fearnley-Whittingstall. Original edition has sold 300,000 copies in Europe. Throroughly Americanized for a North American audience.Reviews"There's something delightful about considering what it would mean to raise animals and then eat them nose to tail, close to the land."‚ÄîNew York Times Book Review Summer Reading issue, cookbook roundup"Fearnley-Whittingstall is on a mission, determined to persuade us that the life he writes about is within our reach...Whatever the topic, he is consistently entertaining."‚ÄîNew York Times MagazineIncluded in the Summer Reading Issue, Cookbook Roundup 6/1/08 in the New York Times Book Review"An intense and heartfelt almanac of raising and eating organic plants and animals without the intrusive use of slaughterhouses, packaging plants, or grocery stores."‚ÄîPublishers Weekly STARRED review‚ÄúLocavore Bible: Cooks so intent on eating locally that they grow their own food will have a definitive tome.‚Äù‚ÄîFood & Wine, 100 to Taste List

 
 

About Hugh Fearnley-Whittingstall

See more books from this Author
HUGH FEARNLEY-WHITTINGSTALL is a renowned British broadcaster, writer, farmer, educator, and campaigner for real food. The author of seven books, Hugh lives with his wife and three children on the River Cottage farm in Devon, England.
 
Published January 1, 2001 by HarperCollins. 448 pages
Genres: Crafts, Hobbies & Home, Education & Reference, Cooking, Health, Fitness & Dieting, History. Non-fiction

Unrated Critic Reviews for The River Cottage Cookbook

Publishers Weekly

See more reviews from this publication

Readers in search of a single tome illustrating not only how to deal with a pig carcass but also how to prepare a Shrimp and Sea Lettuce Tempura need look no further. English carnivore extraordinai

Mar 03 2008 | Read Full Review of The River Cottage Cookbook

Publishers Weekly

See more reviews from this publication

Readers in search of a single tome illustrating not only how to deal with a pig carcass but also how to prepare a Shrimp and Sea Lettuce Tempura need look no further. English carnivore extraordinai

Mar 03 2008 | Read Full Review of The River Cottage Cookbook

The Bookbag

Always ready to eat good food, but always ready to eat EASY good food here at Murphy Towers, Hugh's Weeping Leg of Lamb with Root Vegetables has become a Sunday roast we eat at least monthly.

Nov 25 2012 | Read Full Review of The River Cottage Cookbook

Reader Rating for The River Cottage Cookbook
85%

An aggregated and normalized score based on 16 user ratings from iDreamBooks & iTunes


Rate this book!

Add Review