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Amazon.co.uk Review
The format of this new book is intriguingly different: this time we are given (in chronological order) the author's insights and observations on life and food as the seasons and months go past, interweaving cookery with the cycles of the natural year. These sections aren't all the book has to offer: the new volume is crammed with 100 original seasonal recipes, all beautifully detailed. Of course, we may look at the results of these mouthwatering delights in the new Channel 4 series that accompanies this book and lament how we're not quite in the same cookery league. But Fearnley-Whittingstall has a gift not possessed by some of his rivals: we are always made to feel that the delights offered here are within our grasp, provided we follow the helpful advice we are given.
The food is a mixture of the ambitious and the achievable, and looking through The River Cottage Year is a blissful experience, whether your intention is simply to dream about dishes or to actually get down to the nitty-gritty of making them. The illustrations are as tempting as anything in the text, and the book will unquestionably raise the author's profile still higher.
--Barry Forshaw
Review
'Some lip-smackingly delicious recipes . . . guaranteed to bring out the country girl
or boy in you' (Heat )
'Ripe and magnificent . . . a good and beautiful book' (Guardian )
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Most Helpful Customer Reviews
64 of 67 people found the following review helpful:
3.0 out of 5 stars
Not sure if you need this if you bought River Cott Cookbook,
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This review is from: The River Cottage Year (Hardcover)
Personally, although I think Hugh FW is a fantastic advocate of self sufficiency, I wondered whether it was worth buying this... And that's hard for me to admit.It's broken down into months and gives recipes utilising seasonal produce. Very good idea, I'd been searching for a book like this for ages. BUT the recipe's are not what i'd call "everyday". In fact the only one i've used since purchasing the book in May is deep fried elderflowers - and jolly yummy they were too! A random dip in the book: cock pheasant au vin (Jan), nettle risotto (Mch), radish leaf and mint soup (may), bacon with fresh pea puree (july). Hugh still persuades us to grow our own or purchase local seasonally produced over imported organic, and I do everything I can. So if you want an "after a busy day in the office" menu planner, look elsewhere. It's very good for "interesting" ideas and reinforcing a grow-your-own mentality, but forget it if you have a picky family or are on a diet. Maybe I'm being unfair, I wouldn't want to put anyone off even if they just grew a lettuce in a window box.
10 of 10 people found the following review helpful:
5.0 out of 5 stars
More excellence form Hugh,
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This review is from: The River Cottage Year (Hardcover)
Set out in a monthly format,with each month / section starting with an introduction from Hugh outlining what's seasonal at the time & offering some marvellous recipes .
There is a fantastically useful guide to seasonality at the start of the book , allowing you to see when your fruit & veg will be at its best & when fish & game are in season My copy is very well thumbed, I go back to it on a very regular basis - the recipes , as ever where Hugh is concerned, are easy to follow & really tasty - the recipe for cock pheasant au vin in particular, is an out & out winner - delicious.You really should try the Blackcurrant double ripple ice cream as well - decadent or what ? Treat yourself & get cooking with a seasonal bent.
23 of 24 people found the following review helpful:
5.0 out of 5 stars
From the Downshifting Guru a very entertaining read!,
By
This review is from: The River Cottage Year (Hardcover)
This month, my imagination has been captured, bound and gagged by "The River Cottage Year"; a book I have had a great deal of trouble putting down.As the title suggests, it walks you through 12 months with Mr Fearnley-Whittingstall, better known perhaps as the shaggy-haired master of all food, free and frugal. Watched on Channel 4 by devoted following of downshifters, thrifty and experimental cooks, HFW has inspired the nation with his waste nothing style of cooking. 7" by 9 1/2", it gives you a full 1 1/4" of good quality paper, a fabulous smattering of images from his kitchen and a delightful collection of seasonal recipes. With around 9 recipes for each month and a super preamble to each month preceding them, he writes with a style that makes you think he is an old friend sat at your kitchen table, chatting away, whilst enjoying a large bacon sandwich. Relaxed, pleasing to the eye and easy to read, each recipe is almost a story and a thorough pleasure to follow, or just flick through with a nice cup of tea. The pictures by Simon Wheeler leave you entertained and salivating. He seems to have captured Hugh, his kitchen, family, garden and usual surroundings like a professional fly-on-the-wall and even though there are not pictures to accompany every dish, somehow just it doesn't matter. One of my favourite images is the one underneath the dust jacket, which invites you to open the book to full spread to enjoy something steamy and mouthwatering being pulled from the oven, by a white shirted Fearnley-Whittingstall. What was that meal I am left wondering? This is not a traditional style recipe book, it is two steps better in my opinion. It opens eyes to new possibilities and gives frugal food positive sex appeal! By highlighting the importance of seasonality and where food really comes from, he is challenging the way people view the delights on their plates - to great and positive effect! With recipes like "Lightly salted relatives of cod in beer batter" to "Flatbread stack with roasted peppers and borlotti beans" right down to good old "Mushroom soup" and "Blackberry, apple and almond cobbler", you cannot fail to find something that makes you want to rush out into your garden to see what you can throw in the pot. The book and all the food splashes on my favourite pages, sits pretty in a handy place in my kitchen. If you want to see food in a new light, put it on yours too!
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