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. 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."—New 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."—New 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."—Publishers Weekly STARRED review“Locavore Bible: Cooks so intent on eating locally that they grow their own food will have a definitive tome.”—Food & Wine, 100 to Taste List
The River Cottage Cookbook
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. 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."—New 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."—New 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."—Publishers Weekly STARRED review“Locavore Bible: Cooks so intent on eating locally that they grow their own food will have a definitive tome.”—Food & Wine, 100 to Taste List
Compare
Related products
Music Notation
Music of Darkover
The History of the NME: High Times and Low Lives at the World's Most Famous Music Magazine
My Dancing Day: Reflections of the Incarnation in Art and Music
Farmer Joe And The Music Show
Chicken Soup for the Soul: Country Music: The Inspirational Stories behind 101 of Your Favorite Country Songs
Stand Up and Sing!: Pete Seeger, Folk Music, and the Path to Justice
Henar Aguilera –
Recetas sencillas y originales, y algo (mucho) más sobre sus ingredientes. Aunque no como carne y muchas de las recetas no las voy a aplicar nunca, la filosofía de Hugh sobre los alimentos es siempre interesante. Salpimentado, como siempre es el caso de los productos de River Cottage, con historias personales y experiencias de autosuficiencia.
ToboReads –
This is one of those books to which I can't fairly give a star rating, because it's largely useless to me, but that doesn't make it a bad book by any means. Much of the book, as other reviewers mention, focuses on raising/growing your own food, and I think this book would be a truly amazing resources if you are interested in that lifestyle. It's a huge tome, and just FULL of information. However, as someone who has no garden space and certainly no room to raise my own animals for food, most of t This is one of those books to which I can't fairly give a star rating, because it's largely useless to me, but that doesn't make it a bad book by any means. Much of the book, as other reviewers mention, focuses on raising/growing your own food, and I think this book would be a truly amazing resources if you are interested in that lifestyle. It's a huge tome, and just FULL of information. However, as someone who has no garden space and certainly no room to raise my own animals for food, most of that information was unnecessary for me. As for the recipes, the meals seem geared towards larger family meals, what I would think of as "Sunday dinner" type of meals. This is a beautifully put together book that's packed to the gills with information, but clearly fit for a certain type of reader/cook.
Katharine –
Wow. A huge, heavy book. Everything on how to choose breeds, prepare homes for, keep happy, kill, clean, and cook many animals. From the usual farm animals to wild game, to oddities like cuttlefish (and a great picture of the ink all over the bathtub). Also full information on how to prepare and grow a garden and information about all the vegetable and fruit choices. And how to choose fruit from the supermarket. And forage for mushrooms and wild berries. And pretty much anything else you could p Wow. A huge, heavy book. Everything on how to choose breeds, prepare homes for, keep happy, kill, clean, and cook many animals. From the usual farm animals to wild game, to oddities like cuttlefish (and a great picture of the ink all over the bathtub). Also full information on how to prepare and grow a garden and information about all the vegetable and fruit choices. And how to choose fruit from the supermarket. And forage for mushrooms and wild berries. And pretty much anything else you could possibly think of. Gorgeous photos that make me feel like I'm in England. Written in a way that feels like you're getting a personal lesson, seems to make sense and be easy to follow, although not practical for most people. Makes me yearn for a farm and a cozy brick cottage!
Tim –
The title really doesn't cover the contents. This is the story of the brilliant River Cottage TV series. With this book, and the right sources, you should be able to duplicate what he achieved. A sort of up to date and more comprehensive guide to the father of self sufficiency, John Seymour. Great read, great recipes, great photo's. Even if we can't all live in this lifestyle we can dream and take on board some of the advice! incidentally River Cottage can be seen on Google Maps satellite view, althou The title really doesn't cover the contents. This is the story of the brilliant River Cottage TV series. With this book, and the right sources, you should be able to duplicate what he achieved. A sort of up to date and more comprehensive guide to the father of self sufficiency, John Seymour. Great read, great recipes, great photo's. Even if we can't all live in this lifestyle we can dream and take on board some of the advice! incidentally River Cottage can be seen on Google Maps satellite view, although some of the grounds are obscured by trees and shrubbery.
Meredith –
But I live in suburbia! At least half of this book is pie in the sky for me. Not that I have any great urge to go off and skin rabbits, make nettle soup, or anything. It's just that I can't. This shouldn't be marketed as a, "You could do this too!" book. Or maybe this lovely book was never meant for city-dwellers. I shouldn't be teasing my self-sustaining fantasies this cruelly. P.S. The veg recipes look delicious, and the gardening section was inspiring! For maximum doability, however, I recomme But I live in suburbia! At least half of this book is pie in the sky for me. Not that I have any great urge to go off and skin rabbits, make nettle soup, or anything. It's just that I can't. This shouldn't be marketed as a, "You could do this too!" book. Or maybe this lovely book was never meant for city-dwellers. I shouldn't be teasing my self-sustaining fantasies this cruelly. P.S. The veg recipes look delicious, and the gardening section was inspiring! For maximum doability, however, I recommend the 'family' version of this cookbook.
Emily –
I wish i lived near the sea so i could do down to the docks and haggle for cheap fresh crab and lobster, i mean he was talking about types of crab that you just can't find and i bet their pale white meat would be sweeter for the purple velvet on their claws. i want a farm, i want to eat my own suckling pig and make sausages and bacon and well yeah self sufficiency is a harsh mistress im not sure i could turn my garage into an abattoir. but STILL!!! I wish i lived near the sea so i could do down to the docks and haggle for cheap fresh crab and lobster, i mean he was talking about types of crab that you just can't find and i bet their pale white meat would be sweeter for the purple velvet on their claws. i want a farm, i want to eat my own suckling pig and make sausages and bacon and well yeah self sufficiency is a harsh mistress im not sure i could turn my garage into an abattoir. but STILL!!!
Caitlin –
I really enjoyed reading all the essays in between recipes on eating sustainably and knowing more about the provenance of your food. I'm unlikely to ever need much of the information on animal husbandry or squirrel skinning, but it was interesting and I have a greater appreciation for the food I bring into my home. As a cookbook this wasn't really my bag - too many exotic ingredients (which was kind of the point) and steps like hanging meat for three days in a cool dry place. I really enjoyed reading all the essays in between recipes on eating sustainably and knowing more about the provenance of your food. I'm unlikely to ever need much of the information on animal husbandry or squirrel skinning, but it was interesting and I have a greater appreciation for the food I bring into my home. As a cookbook this wasn't really my bag - too many exotic ingredients (which was kind of the point) and steps like hanging meat for three days in a cool dry place.
Samantha –
Some really interesting recipes, that sound absolutely delicious. Brilliant information given for things I had never thought of. A lot of information that most cookbooks don't give, for example how to pick a fish that is fresh,what you are looking for etc. How to cook snails.. Really can't wait to try some out. Some really interesting recipes, that sound absolutely delicious. Brilliant information given for things I had never thought of. A lot of information that most cookbooks don't give, for example how to pick a fish that is fresh,what you are looking for etc. How to cook snails.. Really can't wait to try some out.
Catherine Woodman –
This is a beautifully photographed book, and while I guess I would consider myself to be a convert, he is very preachy about what he thinks is wrong with the way we grow food. He says we should eat half as much meat as we do and pay twice as much for it, and I larely agree with that. The photos alone are worth getting the book out of the library
Dan Lenox –
Someday, when I get bored with life in the city, this is the way I'm going to live. Not everyone can say they have pig slaughtering get-togethers once a year and a.)not be joking and b.)not be creepy. A great book about country life not just cooking. Someday, when I get bored with life in the city, this is the way I'm going to live. Not everyone can say they have pig slaughtering get-togethers once a year and a.)not be joking and b.)not be creepy. A great book about country life not just cooking.
Linda –
This book is for a family who hunts their food: recipes all about game. I didn't realize it when I chose the book, as I liked the vegetable book by this author lots. I don't ever expect to cook anything discussed here! This book is for a family who hunts their food: recipes all about game. I didn't realize it when I chose the book, as I liked the vegetable book by this author lots. I don't ever expect to cook anything discussed here!
Elizabeth –
This book filled me with all kinds of dangerous ideas about having my own flock, harvesting from my own fruit trees, and foraging in the woods. I would consider it more of a reference book for the aspiring homesteader than a cookbook. For that reason, I don't think I need a copy...yet. This book filled me with all kinds of dangerous ideas about having my own flock, harvesting from my own fruit trees, and foraging in the woods. I would consider it more of a reference book for the aspiring homesteader than a cookbook. For that reason, I don't think I need a copy...yet.
lauren –
This is a fabulous cookbook. This guy is so enthusiastic about food and he goes into great poetic detail about everything from farm fresh produce to why you should raise and kill your own chickens. I haven't used any of the recipes from this book, but that's beside the point. This is a fabulous cookbook. This guy is so enthusiastic about food and he goes into great poetic detail about everything from farm fresh produce to why you should raise and kill your own chickens. I haven't used any of the recipes from this book, but that's beside the point.
Megan –
The food was reminiscent of Nigel Slater's food, but not nearly as eye-catching. It was a great encyclopedia of food knowledge, however, and I found myself picking up a number of random food tidbits. The food was reminiscent of Nigel Slater's food, but not nearly as eye-catching. It was a great encyclopedia of food knowledge, however, and I found myself picking up a number of random food tidbits.
Justin Walshaw –
My stolen copy of said memoirs reveals Mr Fearnley-Whittingstall living up to his fearsome reputation as he proceeds to wander around the marsh signing autographs for local pigeons with demented unpredictability. Highlight: Chapter Seventeen: How best to use an axe to remove a toe, while cooking a pizza made of fur.
Lee Broderick –
The central tenet of this book is that the year-round availability of ingredients in modern supermarkets has robbed us of much of their enjoyment. It's difficult to overstate the influence that this book had, and continues to have: it remains the definitive volume on seasonal cooking in Britain more than a decade on. A wealth of information is contained on buying and harvesting ingredients - wildfood and farm & garden produce and this is supplemented by several recipes. The recipes mainly draw on The central tenet of this book is that the year-round availability of ingredients in modern supermarkets has robbed us of much of their enjoyment. It's difficult to overstate the influence that this book had, and continues to have: it remains the definitive volume on seasonal cooking in Britain more than a decade on. A wealth of information is contained on buying and harvesting ingredients - wildfood and farm & garden produce and this is supplemented by several recipes. The recipes mainly draw on modern British cuisine but have some more international ones included too.
Rachel –
What an amazing book! I live in the city so I won't be able to apply too many of Hugh Fearnley-Whittingstall's tips, but this book is super packed with ways to produce healthy foods. So much information - it's like an Encyclopedia. Shows where all the cuts come from on the animals. Tells how to pick animals, raise them, breed them and everything. Tips for vegetables too! And the book has recipes throughout. A great reference for the knowing about your food. What an amazing book! I live in the city so I won't be able to apply too many of Hugh Fearnley-Whittingstall's tips, but this book is super packed with ways to produce healthy foods. So much information - it's like an Encyclopedia. Shows where all the cuts come from on the animals. Tells how to pick animals, raise them, breed them and everything. Tips for vegetables too! And the book has recipes throughout. A great reference for the knowing about your food.
Angela Burkholder –
What a fun book to read! We use his ketchup recipe as the basis for our ketchup every year during tomato season.
John –
If you loved the tv programme... you will definitely like this book.
bookyeti –
Not all of us can live the smallholding dream, but following along with Hugh's cookbooks are the next best thing. :) This guy is my hero! Not all of us can live the smallholding dream, but following along with Hugh's cookbooks are the next best thing. :) This guy is my hero!
Lili –
Another lifestyle cookery book with some very good recipes.
Ellen Monrad –
If you want a recipe for crispy pig's ears with Hugh's tartar sauce this is the cookbook for you. If you want a recipe for crispy pig's ears with Hugh's tartar sauce this is the cookbook for you.
chelsea –
Beautiful photos - seems to be heavy on the meatiness, but I think it will be a good addition to the cookbook shelf...
Dee Marsh –
A very useful as well as beautifully presented book.
Kelly –
André Darlington –
Jenny –
Irene Yim –
Andy Cattanach –
Genevieve Thurston –
Kenji Alt –
Matt –
russell barnes –
Laura –
Carla –
glasses like clark kent –
Kate –
Karen –
Dee Marsh –
Jackie –
Lisa –
Phillippa –
Yolanda –
Lisa –
HW –
Eliane –
Vicki –
Martin Cullen –
Jose Kilbride –
Nicholas –
Fiona –
Phil –
Pip –
Simon Wardell –
Emma –