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Hugh Fearnley-Whittingstall covers the practical basics of cooking with meat – everything you’ll need to know about choosing the best raw materials and understanding the different cuts – before offering recipes for 150 classic dishes.
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This huge and beautiful book is a River Cottage encyclopedia of ingredients. With entries on vegetables, fruits, herbs, spices, meat, fish, foraged foods, dairy, oils, vinegar, and much more, it celebrates more than three hundred ingredients that the modern cook might come across. Each ingredient is described by Hugh Fearnley-Whittingstall or an expert contributor from his River Cottage …
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In the same year, Hugh published The River Cottage Meat Book to wide acclaim and won a second André Simon Food Book of the Year Award. He has just finished filming his most recent series, which accompanies his most recent book, River Cottage Every Day.
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Finally, River Cottage also publishes Steve’s book, Curing and Smoking. This is an excellent beginner’s book and also includes a number of Italian recipes, as well as other countries. This is an excellent beginner’s book and also includes a number of Italian recipes, as well as other countries.
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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.
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