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Product Description
Review
‘I like Riverford's fruit and vegetables, I like their recipes, and I like their philosophy. This is a super book’ Hugh Fearnley-Whittingstall
‘A cookbook with passion’ BBC Good Food Magazine
‘A welcome alternative to the very much larger supermarket chains’ Telegraph Magazine
‘Full of scrumptious recipes that make the most out of the produce’ The Sunday Times
‘This book is packed with cracking recipes which should prove invaluable to anybody who cooks according to the seasons, whether it's using produce from a box scheme, a farmers' market or their own allotment’ BBC Country File Magazine
‘The recipes are practical, the tips are invaluable and the writing impeccable…this is what British cooking should be, and could be, all about’ Bath Life
Product Description
'What we like most is to produce foods ourselves from start to finish – from farm to table, the Riverford way. Food should tell a story and, because we know what it is, we can tell you.'
Riverford Farm was started by Guy Watson in 1985 with the three acres of land owned by his family in Staverton, South Devon. Within two years Guy had dedicated the entire area to organic farming and now Riverford is one of the country's largest independent growers, as certified by the Soil Association.
This leap came when Guy began to deliver his produce to local shops, including those owned by his brother. Eventually, word spread and an incredibly successful box scheme was set up, in which local distributors were incorporated to provide home delivery, with all the boxes packed at Riverford Farm.
Continuing on from the success of the first Riverford Farm Cook Book and the popularity of the Riverford Organic Vegetables website, this book will be an accessible guide to help readers get the most out of their box all year round.
Guy Watson and Jane Baxter, head chef of Riverford's Field Kitchen, share useful advice on seasonal variations and simple, delicious recipes, with the must-have guide handily organised into months to allow the reader to enjoy it from January to December. Not only is this a brilliant guide for moving produce from the field to the kitchen, but it is also a celebration of healthy, local and organic food.
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Most Helpful Customer Reviews
18 of 18 people found the following review helpful:
5.0 out of 5 stars
Another lovely title from Riverford!,
By
This review is from: Everyday and Sunday (Hardcover)
I am a Riverford: of the food they produce and champion, and of their ethos. I have had the pleasure of dining at their Field Kitchen on a number of occasions and was delighted when they first bought a recipe book out. This book is a worthy successor to their first Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen. The book revolves around what vegetables are in season, and, on a monthly basis provides recipes for the best ways to use them (everyday), accompanied by an additional few recipes for a celebratory type meal (Sunday).The book starts off with some basic advice on store cupboard essentials and vegetable storage and then goes into the recipes. The recipes are those I would expect from Riverford - we're certainly not talking haute cuisine, frills and flounces. This is good hearty food, the kind I love. As an example of contents I've gone for January - my reasoning is that this is a fairly frugal month in terms of seasonality, and, if trying to eat seasonally, you are reliant on what has been stored. The chapter commences with an overview of what is available that month and is followed by the recipes. For each month, a couple of green coloured pages with recipes for a less commonly used vegetable are included as an extra (Jerusalem Artichokes for January). January (Everyday) Celeriac and Potato Mash Anna's Jerusalem Artichoke Soup with Prawns and Paprika Quick Fried Grated Celeriac Sausage Stew with Celeriac and Kale Beef in Newcastle Brown Ale with Horseradish Dumplings Francesca's Roast Vegetables with Lime Pickle Tartine Gratinee a l'Oignon Seville Orange Marmalade Parsnip and Walnut Beignets Red Onion Confit January (Sunday) Warm Pheasant Salad with Pomegranate and Walnuts Kale and Potato Cakes Braised Red Cabbage with Beetroot and Orange Lemon and Orange Tart The recipes are simple and easy to follow. A (very) brief idea of other recipes throughout the book are Apricot Brioche Pudding, Chicken Salad with an Elderflower and Tarragon Dressing, and Duck with Turnips and Marmalade. I have not noticed any duplication with the first book. I'll be trying some this weekend and will report back on my success. Highly recommended.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Delicious seasonal recipes,
By
This review is from: Everyday and Sunday (Hardcover)
Another great book of recipes from the Riverford kitchen. I like the unusual arrangement of recipes by season because I can make best use of easily available garden or local produce. The division of everyday recipes from something a little more time consuming or special (Sunday sections)is another twist that really works for me.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Excellent follow-up book from a wonderful source,
By Jonathan Pex (Hampshire, UK) - See all my reviews
This review is from: Everyday and Sunday (Hardcover)
Riverford's first cookbook is the first place I look when contemplating what to do with fruits and vegetables that arrive in my weekly box from their glorious farm. This successor is equally full of flavoursome recipes, hints, and suggestions, though its layout - seasonal rather than by ingredient - isn't as convenient to use. Everything I've made from the two books is delicious and I would happily buy any book Jane Baxter writes in the future. If you don't have the first book, buy it and this one together. And if you aren't already a Riverford veg box customer, your whole way of eating will change for the better as soon as you place your first order.
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