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Review
"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."
--TheKitchn, 6/22/11
"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 f
--TheKitchn, 6/22/11
"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 f
Product Description
Putting food on the table for the family quickly and economically doesn't mean you have to compromise on quality. This book shows how Hugh's approach to food can be adapted to suit any growing, working family, or busy young singles and couples for that matter. Breakfast, baking, lunchboxes, quick suppers, healthy snacks, eating on the move and weekend cooking for the week ahead - all these, and more, will be covered in River Cottage Every Day. As Hugh says: "I have honed the River Cottage approach to food over a decade now, and I believe passionately that it is relevant to everybody, every day. You only have to decide that food, and its provenance, matters to you and your family, and the River Cottage way of doing things can offer a whole raft of solutions: food sourcing and shopping strategies, thrifty kitchen tricks and, above all, approachable, delicious, easy recipes. This book makes no prior assumptions about where you shop, what you may or may not know about growing vegetables or keeping livestock, or whether you can tell the difference between a cep and a chanterelle. But once you own the book, these things may well begin to matter to you. All you will need to reap the benefit is a commitment to spend at least some time in the kitchen, with fresh ingredients, a few times a week. And if you don't have that at the outset, I believe that a little time spent with this book - perhaps in bed, before you go to sleep - will soon put that right! Above all, I intend to tempt and charm you towards a better life with food - with a set of simply irresistible recipes that just happen to be seasonal and ethical."
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Customer Reviews
Most Helpful Customer Reviews
6 of 6 people found the following review helpful
Format:Hardcover
`River Cottage Everyday' brings recipes that are a bit different than the normal ordinary everyday cookbook; although these could be served day after day and also for some special occasions too.
There are some excellent descriptions in the differences between cooking oils and flours. There are many pictures of the recipes and ones illustrating Hugh Fearnley-Whittingstall's narrations of his cooking experiences. Entertaining line drawings are added into many of the pages.
He introduces each section, which include recipes for; making breakfast, bread, lunch boxes, fish, thrifty meat, vegetables, which includes soups, fruit and treats. These are recipes that are a bit geared to European tastes and cooking rather than the heavy American comfort food. They are healthy and make use of fresh ingredients and provide some great alternatives for ordinary cooking. Hopefully you would have a taste for thyme, since many of the recipes seem to lean heavily on this seasoning.
There are many delicious smoothie recipes and some interesting healthy alternatives for lunch. Surprising hits with our family have been; kippers with smashed new potatoes, scotch broth salad, slow roast beef brisket with potatoes and onions, salad of baby peas ricotta and green onions, green beans with tomatoes, stuffed butternut squash and especially his version of Eton mess with raspberries. That will give you an idea of some of the types of food that you can find in this book
The recipes are clearly written and printed out, with enough white space around them, that even when a page has 3 on it, one can read and interpret what you should be doing very easily. This would provide an interesting addition to many cookbook collections.
There are some excellent descriptions in the differences between cooking oils and flours. There are many pictures of the recipes and ones illustrating Hugh Fearnley-Whittingstall's narrations of his cooking experiences. Entertaining line drawings are added into many of the pages.
He introduces each section, which include recipes for; making breakfast, bread, lunch boxes, fish, thrifty meat, vegetables, which includes soups, fruit and treats. These are recipes that are a bit geared to European tastes and cooking rather than the heavy American comfort food. They are healthy and make use of fresh ingredients and provide some great alternatives for ordinary cooking. Hopefully you would have a taste for thyme, since many of the recipes seem to lean heavily on this seasoning.
There are many delicious smoothie recipes and some interesting healthy alternatives for lunch. Surprising hits with our family have been; kippers with smashed new potatoes, scotch broth salad, slow roast beef brisket with potatoes and onions, salad of baby peas ricotta and green onions, green beans with tomatoes, stuffed butternut squash and especially his version of Eton mess with raspberries. That will give you an idea of some of the types of food that you can find in this book
The recipes are clearly written and printed out, with enough white space around them, that even when a page has 3 on it, one can read and interpret what you should be doing very easily. This would provide an interesting addition to many cookbook collections.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
11 reviews
12 of 13 people found the following review helpful
Practical in a different way, maybe?
30 May 2011
Format:Kindle Edition
I just finished reading through this cookbook and intend to put many of these recipes to use. I wanted to say that the author makes a point of saying, *before* the chapter on meats, that he is interested in helping folks put to use some of the less expensive odder cuts of meat with which they may find themselves. He is also British, which I think changes what is readily available for him. I think you have to keep that in mind. If you are a family who has ever purchased a quarter or half of a beef (we have, this is common in our rural area), then you know exactly what he is talking about...you get the tongue, the heart and other things that many of us Americans don't really know how to cook. I think this is his intention, to allow these cuts to be enjoyed. So I think the "devilled lamb hearts" example of a previous reviewer, while it does make a point--this kind of cuisine is not for everyone--is probably the most extreme example in the book and ought to be taken with a grain of salt.
I found myself really loving the recipes, most of which do not require an insane number of ingredients, though some substitutions for Americans might be necessary--but he often addresses this with variations or notes already! His vegetable recipes are particularly inspiring to me, as are some of the breakfasts (portabellos on toast!). I think this is a nice cookbook for someone who wants to put a little more thought and gourmet variety into their "everyday" cooking and mix things up a bit. I could see a number of these recipes making it onto our family table frequently, and we are cooking for 2 adults and 5 kids (including 3 teenagers).
I found myself really loving the recipes, most of which do not require an insane number of ingredients, though some substitutions for Americans might be necessary--but he often addresses this with variations or notes already! His vegetable recipes are particularly inspiring to me, as are some of the breakfasts (portabellos on toast!). I think this is a nice cookbook for someone who wants to put a little more thought and gourmet variety into their "everyday" cooking and mix things up a bit. I could see a number of these recipes making it onto our family table frequently, and we are cooking for 2 adults and 5 kids (including 3 teenagers).
12 of 13 people found the following review helpful
Really Fantastic and Very Practical
19 April 2011
Format:Hardcover
I have to admit that I buy more cookbooks than is truly practical and unfortunately I often don't cook as many recipes as I should from the books I purchase. Unlike some that I currently own, this cookbook has so much more than pretty pictures and interesting ideas - a bit unlike High's earlier books the recipes in "river cottage every day" are practical day-to-day undertakings and can be accomplished by the home cook in a reasonable amount of time. His focus on seasonal cooking and fresh produce make this a year round winner - there are of course many recipes that take advantage of the summer and fall bounty of crops but these are balanced by a wealth of appealing recipes to carry the cook trough the less abundant winter and early spring seasons. The hand drawn images that are strewn throughout the book bring whimsy and unique detail to Simon Wheeler's beautiful photos. I am on a mission to cook through this book and so far have made the chicken and mushroom casserole with cider, roast beef, six seed soda bread, seedy spinach salad, and beef with mustardy lentils and mint - all included enough direction for the novice cook while leaving room for more experienced practitioners to improvise, some recipes even include variations. I are very much looking forward to experimenting with home made sourdough and fish curry (likely leading to fish curry pies) this coming weekend and am excitedly anticipating tackling many more of the books recipes in the coming months.
Thanks Hugh!
Thanks Hugh!
8 of 8 people found the following review helpful
Real fresh
25 April 2011
Format:Hardcover
`River Cottage Everyday' brings recipes that are a bit different than the normal ordinary everyday cookbook; although these could be served day after day and also for some special occasions too.
There are some excellent descriptions in the differences between cooking oils and flours. There are many pictures of the recipes and ones illustrating Hugh Fearnley-Whittingstall's narrations of his cooking experiences. Entertaining line drawings are added into many of the pages.
He introduces each section, which include recipes for; making breakfast, bread, lunch boxes, fish, thrifty meat, vegetables, which includes soups, fruit and treats. These are recipes that are a bit geared to European tastes and cooking rather than the heavy American comfort food. They are healthy and make use of fresh ingredients and provide some great alternatives for ordinary cooking. Hopefully you would have a taste for thyme, since many of the recipes seem to lean heavily on this seasoning.
There are many delicious smoothie recipes and some interesting healthy alternatives for lunch. Surprising hits with our family have been; kippers with smashed new potatoes, scotch broth salad, slow roast beef brisket with potatoes and onions, salad of baby peas ricotta and green onions, green beans with tomatoes, stuffed butternut squash and especially his version of Eton mess with raspberries. That will give you an idea of some of the types of food that you can find in this book
The recipes are clearly written and printed out, with enough white space around them, that even when a page has 3 on it, one can read and interpret what you should be doing very easily. This would provide an interesting addition to many cookbook collections.
There are some excellent descriptions in the differences between cooking oils and flours. There are many pictures of the recipes and ones illustrating Hugh Fearnley-Whittingstall's narrations of his cooking experiences. Entertaining line drawings are added into many of the pages.
He introduces each section, which include recipes for; making breakfast, bread, lunch boxes, fish, thrifty meat, vegetables, which includes soups, fruit and treats. These are recipes that are a bit geared to European tastes and cooking rather than the heavy American comfort food. They are healthy and make use of fresh ingredients and provide some great alternatives for ordinary cooking. Hopefully you would have a taste for thyme, since many of the recipes seem to lean heavily on this seasoning.
There are many delicious smoothie recipes and some interesting healthy alternatives for lunch. Surprising hits with our family have been; kippers with smashed new potatoes, scotch broth salad, slow roast beef brisket with potatoes and onions, salad of baby peas ricotta and green onions, green beans with tomatoes, stuffed butternut squash and especially his version of Eton mess with raspberries. That will give you an idea of some of the types of food that you can find in this book
The recipes are clearly written and printed out, with enough white space around them, that even when a page has 3 on it, one can read and interpret what you should be doing very easily. This would provide an interesting addition to many cookbook collections.
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