British iconoclast and sustainable food champion Hugh Fearnley-Whittingstall goes back to basics in this guide to simple, everyday home cooking.
In "River Cottage Every Day," Hugh shares the dishes that nourish his own family of three hungry school-age kids and two busy working parents from staples like homemade yogurt and nut butters to simple recipes like Mixed Mushroom Tart; Foil-Baked Fish Fillets with Fennel, Ginger, and Chile; and Foolproof Creme Brulee.
Hugh brings his trademark wit and infectious exuberance for locally grown and raised foods to a wide-ranging selection of appealing, everyday dishes from healthy breakfasts, hearty breads, and quick lunches to all manner of weeknight dinners and enticing desserts. Always refreshingly honest, but without sermonizing, Hugh encourages us to build a close relationship to the sources of our food and become more involved with the way we acquire and prepare it. But he doesn t shrink from acknowledging the challenges of shopping and cooking while juggling the demands of work and family. So while Hugh offers an easy recipe for homemade mayonnaise, he admits to having a jar of store-bought mayo lurking in the fridge, just like the rest of us
Including helpful and encouraging advice on how to choose the finest meat, freshest fish, and most mouthwatering fruits and vegetables, "River Cottage Every Day" shows us that deliciously prepared and thoughtfully sourced meals can be enjoyed every day of the year.
About the Author
HUGH FEARNLEY-WHITTINGSTALL is a renowned British writer, broadcaster, farmer, educator, and campaigner for sustainably produced food. He has written six books, including "The River Cottage Meat Book," the 2008 James Beard Cookbook of the Year. Hugh established the River Cottage farm in rural Dorset, England, in 1998.
“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.”