River Cottage A to Z: Our Favourite Ingredients, & How to Cook Them

River Cottage A to Z: Our Favourite Ingredients, & How to Cook Them

Hugh Fearnley-Whittingstall, Pam Corbin, Mark Diacono, Nikki Duffy, Nick Fisher, Steven Lamb, Tim Maddams, Gill Meller, John Wright
$65.00
Publication Date: May 2nd, 2017
Publisher:
Bloomsbury Publishing
ISBN:
9781408828601
Pages:
708

Description

An authoritative and glorious A to Z of more than three hundred ingredients and three hundred recipes, set to become an essential tome in the River Cottage library.

This huge and beautiful book is a River Cottage encyclopedia of ingredients. With entries on vegetables, fruits, herbs, spices, meat, fish, foraged foods, dairy, oils, vinegar, and much more, it celebrates more than three hundred ingredients that the modern cook might come across.

Each ingredient is described by Hugh Fearnley-Whittingstall or an expert contributor from his River Cottage team. They explain how best to prepare a given ingredient, which varieties to look for, and optimum seasonality. For every entry there is a delicious recipe.

With stunning food photography and gorgeous illustrations, River Cottage A to Z is an ambitious work that will become a guide for every kitchen, as indispensable as The Fannie Farmer Cookbook.

About the Author

Hugh Fearnley-Whittingstall is a writer, broadcaster and campaigner. His recent BBC One series Easy Ways to Live Well, alongside comedian Steph McGovern, looked inwardly at our perceptions of healthy eating and wellbeing. Hugh's Channel 4 series have earned him a huge popular following, while his River Cottage books have collected multiple awards including the Glenfiddich Trophy and the André Simon Food Book of the Year. Hugh's additional broadcasting, like the hugely influential Fish Fight, has earned him a BAFTA as well as awards from Radio 4, Observer and the Guild of Food Writers. Hugh lives in Devon with his family.

rivercottage.net / @rivercottage

Praise for River Cottage A to Z: Our Favourite Ingredients, & How to Cook Them

"The River Cottage crew hit all the right notes in their descriptions, whether they’re singing the praises of pork and spinach or explaining the various applications of salt . . . a fascinating and impressively produced work." - Publishers Weekly

"While these essays on individual ingredients offer comprehensive data on the origins, propagation, and culinary uses of vegetables, herbs, seafood, and meats, they are written with such enthusiasm and good humor that even nonfoodies may find themselves both intrigued and even laughingout loud. Written with a decidedly British voice, the book pours out a torrent of well-organized andvaluable reference material." - Booklist

"[A] delightful, veddy British doorstop of a book . . . the essays on ingredients are oftentimes as beautiful and evocative as they are smart and practical." - Atlanta Journal Constitution