Customer Review

5.0 out of 5 stars Great book about seasonal cookery, 16 Aug. 2008
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This review is from: The River Cottage Year (Hardcover)
There is only one point where I've got to criticize Hugh FW - his recipe for goose. Believe me, you don't wont it half raw but really well done. If you never tried it like that, you don't know what you missed. I'm german and goose has always been the traditional christmas roast in Germany, so I really know what I'm talking about. A good goose of about 5 kg needs about 5 hours at 175 °C, 200 °C for the last 90 minutes to crisp up. Taking into account that you've got to check and baste the bird regularly and be a bit flexible with cooking time, that should give you a really tender and moist bird. Having said that, the rest of the book is really great. I tried a lot of the recipes which all turned out fine. The "Broccoli with Anchovy and caper mayonnaise" and the "Lightly salted relatives of cod in beer batter" were true revelations and there are many more! The book is quite a good read, too and beautifully laid out, you don't miss glossy pages here. I'm sure you won't be dissapointed by it.
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Location: Germany

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