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The River Cottage Cookbook [Illustrated] [Paperback]

Hugh Fearnley-Whittingstall (Author)
4.7 out of 5 stars  See all reviews (48 customer reviews)

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Book Description

Publication Date: 6 Oct 2003

More than just a collection of Hugh's recipes, this book is a witty, practical guide to the River Cottage lifestyle from Channel 4's iconoclastic back-to-basics chef. Includes tips on how best to buy organic produce and, for the more adventurous, advice on rearing your own meat, growing your own vegetables, and tapping into the free wild harvest.

‘How much of this book you incorporate into your life is up to you. But if all you do is grow a few herbs in a window box, make nettle soup once a year, and try a free-range goose for Christmas instead of a frozen turkey, you will already, I hope, be enjoying your life more.’ Hugh Fearnley-Whittingstall

With over one hundred recipes and Simon Wheeler’s acclaimed photography, The River Cottage Cookbook has been a hugely influential and original book, appealing to all downshifters and those who prefer their food to be full-blooded and wholesome.

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.

Product details

  • Paperback: 448 pages
  • Publisher: Collins; New Ed edition (6 Oct 2003)
  • Language: English
  • ISBN-10: 0007164092
  • ISBN-13: 978-0007164097
  • Product Dimensions: 18.9 x 3.8 x 24.6 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (48 customer reviews)
  • Amazon Bestsellers Rank: 173,272 in Books (See Top 100 in Books)

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Product Description

Amazon 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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Customer Reviews

Most Helpful Customer Reviews
42 of 42 people found the following review helpful
5.0 out of 5 stars superb down-to-earth guide to your food life 29 Dec 2001
By Ben "Keep Britain Farming" Owens (ben_owenz@hotmail.com)
Format: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!!
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39 of 39 people found the following review helpful
5.0 out of 5 stars Replace your hostas with cabages! 27 Jan 2001
By r.c.kirk@durham.ac.uk
Format: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.
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24 of 24 people found the following review helpful
5.0 out of 5 stars An essential read for the gardening gastronome 15 Mar 2001
By A Customer
Format: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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Most Recent Customer Reviews
5.0 out of 5 stars Great gift!
The person for whom I bought this book was absolutely delighted with it. looking forward to sampling some of the recipes.
Published 2 months ago by Gloria Bruce
5.0 out of 5 stars HFW does it again
Great book full of information and ideas, inspirational really.HFW has his own laid back style but you grow to love it.
Published 2 months ago by Mr. J. Manley
5.0 out of 5 stars Cooking
I found it very good, I like the way Hugh cooks, as I also cook and bake, I needed some new recipes.
Published 3 months ago by Betty Carpenter
5.0 out of 5 stars awesome
bloody great read. really enjoyed this, like other books in its class only better. nice to see a new perspective
Published 4 months ago by jamie
5.0 out of 5 stars RIVER COTTAGE
THE BOOK IS IN VERY GOOD CONDITION AND IS JUST WHAT I ORDERED FOR MY AUTISTIC SON HE IS VERY PLEASED WITH IT THANKYOU
Published 9 months ago by BAZ
4.0 out of 5 stars Comprehensive
Wow, what a cookbook. I advise all budding chefs to only buy a new cookbook after throwing out an old one - never try and get inspiration by reading through a number of cookbooks... Read more
Published 14 months ago by hazza
5.0 out of 5 stars River Cottage Cookbook
A very good read with Hugh Fearnley-Whittingstall's usual evangelism. The recipes, at least those few that I have tried so far, seem very good and attainable. Read more
Published 16 months ago by Janusz Knepil
5.0 out of 5 stars GREAT BOOK
THIS COOKBOOK IS A GREAT ITEM TO HAVE, HELPFUL AND INFORMATIVE, TRADITIONAL RECIPE'S, AND FULL OF PRODUCT INFORMATION. A MUST HAVE FOR THE TRADITIONAL COOKS KITCHEN.
Published 18 months ago by a1 toolman 2011
5.0 out of 5 stars The Foodie's foodie.........
TV chefs tend to fall into one of two categories: the professional (Gordon, Jamie), and the amateur (Delia, Nigella). Read more
Published 22 months ago by penpushing1
1.0 out of 5 stars Old & tired
This is not a good book. It looks washed out and about 70 years old. I do not recommend it.
Published 24 months ago by thinboyfatter
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