- Paperback: 448 pages
- Publisher: Collins; New Ed edition (6 Oct 2003)
- Language English
- ISBN-10: 0007164092
- ISBN-13: 978-0007164097
- Product Dimensions: 24.4 x 18.8 x 4.1 cm
- Average Customer Review: 4.7 out of 5 stars See all reviews (42 customer reviews)
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Amazon Bestsellers Rank:
123,926 in Books (See Top 100 in Books)
- #13 in Books > Food & Drink > Food Writers > Hugh Fearnley-Whittingstall
- #16 in Books > Home & Garden > Gardening > Garden Styles > Cottage Gardens
- #61 in Books > Home & Garden > Gardening > Organic Gardening
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Amazon.co.uk Review
Ordinarily the word "lifestyle" is more likely to be applied to slender magazine articles puffing lofts full of Eames furniture rather than books about smallholdings in Dorset. The River Cottage Cookbook, however, is a hefty 450 pages of pure, gumbooted rural lifestyle; and one could not wish it shorter. Cook, broadcaster and food-writer-at-large Hugh Fearnley-Whittingstall has been ensconced at River Cottage for a number of years, cultivating his vegetable garden, raising chickens, pigs and even cattle for his table and taking occasional potshots at the local wildlife. His achievements have been chronicled on television; now they appear between hard covers.
Although it calls itself a cookbook and does contain a large number of fine recipes, the book's scope is much broader. Really, this is more like one of those "Enquire Within on Everything" volumes 19th-century settlers used to take to the outback with them, full of instructions for mixing whitewash, worming dogs and making a bag pudding. Starting with vegetables, proceeding to livestock and fish (River Cottage does indeed have a river and is only five miles from the sea) and concluding with the wild food, floral and faunal, of the hedgerow, Hugh Fearnley-Whittingstall explains how he grows, gathers, kills and cooks his own food.
There is a lot of information here, and a lot of hard reality, too: he is very clear and forthright about the place of death in this kind of life. But then this is a very clear and forthright book overall, a very engaging and really quite inspirational manual of how to live the country life so many of us dream about. It's well-illustrated, too, with Simon Wheeler's fine photographs of Hugh at work chasing chickens, skinning eels, carrying piglets and so on. The food in the River Cottage kitchen looks wonderful, too, though the photo of a cod-head glaring resentfully from under a beehive of parsley in a stock pot carries many more resonances than it is possible to summarise here. --Robin Davidson --This text refers to an out of print or unavailable edition of this title.
Review
“As good for the armchair as it is in the kitchen, even worth packing for reference outdoors.”
– Tom Jaine, The Guardian
“Hugh’s take on food is charming and refreshingly earthy. How can one refuse?”
– Rick Stein
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Most Helpful Customer Reviews
40 of 40 people found the following review helpful:
5.0 out of 5 stars
superb down-to-earth guide to your food life,
By Ben "Keep Britain Farming" Owens (b... (Northumberland, England) - See all my reviews
This review is from: The River Cottage Cookbook (Hardcover)
a fantastic book describing all the best (and some of the worst) parts of natural food production. hugh's passion for natural food flies from every page of this book. hugh does a magnificent job of explaining why people hunt,shoot and fish, and gives great recipes for how to deal with the products of these sports. a truly great cookbook, and a highly practical guide to most things!!
37 of 37 people found the following review helpful:
5.0 out of 5 stars
Replace your hostas with cabages!,
By r.c.kirk@durham.ac.uk (Durham) - See all my reviews
This review is from: The River Cottage Cookbook (Hardcover)
Having loved the television series this book was a great read. It's not just a cook book but full of advice on how to be more selective about the quality of food you put on your table. After the introduction I was ready to dig up my hostas and plant cabages and maybe even invest in a chicken or two. The book doesn't preach about organic foods and vegetarianism but instead offers advice to those who object to the way farm animals are reared and tells them to get their own or buy from reputable butchers or farmers markets. The stories are amusing, he admits his faliures as well as sucesses. It's enough to make you want to move to Dorset, if it weren't for the fact that he and Harbour Lights have caused it to become a desirable county for more than just the retired, and house prices have rocketed. I think that we can all, with the help of this book, aim for a slightly better way of living. Oh and the recipies are excellent, if sometimes a little strange.
22 of 22 people found the following review helpful:
5.0 out of 5 stars
An essential read for the gardening gastronome,
By A Customer
This review is from: The River Cottage Cookbook (Hardcover)
This book is set to become a classic.Only two other books, in my opinion, rank in the same catogry. John Seymour`s "complete book of self suffciency" and Monty Don`s "Fork to Fork". Hugh Fernly Whittingstall provides the often overlooked conection between the food on our plates and its origins and process. His opinions reflect the reality of the production process, casting aside the blinkered view of the average supermarket shopper. He also opens up and explores the endless possibilities that lie, freely avialable, on our own doorstep. From cultivation to cookery Hugh`s enthusiasim leaps from the page. So, when is the sequel ?
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