River Cottage Every Day: A Cookbook
British iconoclast and sustainable food champion Hugh Fearnley-Whittingstall goes back to basics in this guide to simple, everyday home cooking.
In River Cottage Every Day, Hugh shares the dishes that nourish his own family of three hungry school-age kids and two busy working parents—from staples like homemade yogurt and nut butters to simple recipes like Mixed Mushroom Tart; Foil-Baked Fish Fillets with Fennel, Ginger, and Chile; and Foolproof Crème Brûlée.
Hugh brings his trademark wit and infectious exuberance for locally grown and raised foods to a wide-ranging selection of appealing, everyday dishes from healthy breakfasts, hearty breads, and quick lunches to all manner of weeknight dinners and enticing desserts. Always refreshingly honest, but without sermonizing, Hugh encourages us to build a close relationship to the sources of our food and become more involved with the way we acquire and prepare it. But he doesn’t shrink from acknowledging the challenges of shopping and cooking while juggling the demands of work and family. So while Hugh offers an easy recipe for homemade mayonnaise, he admits to having a jar of store-bought mayo lurking in the fridge, just like the rest of us!
Including helpful and encouraging advice on how to choose the finest meat, freshest fish, and most mouthwatering fruits and vegetables, River Cottage Every Day shows us that deliciously prepared and thoughtfully sourced meals can be enjoyed every day of the year.
What people are saying - Write a review
We haven't found any reviews in the usual places.
Other editions - View all
apples bay leaf bay leaves beans beets boil bowl bread cake canola oil canola or olive carrots celery celery root chicken chopped fresh chorizo coarsely chopped compote cook gently cranachan cream crumble cumin dish dough dressing drizzle eggs Eton mess fennel ﬁnd finely chopped ﬁrst ﬁsh ﬂavor ﬂour freshly ground black fridge fruit frying pan garlic garlic clove goat cheese green onions ground black pepper honey hummus lamb leeks leftover lemon juice Let cool lightly lunch box mash meat medium heat milk minutes mixture mustard olive oil optional parsley pastry pesto pinch pork potatoes Preheat the oven recipe rhubarb River Cottage roast salad salt and freshly salt and pepper sauce saucepan Sea salt season seeds Serves simmer sliced soda bread soup spiced spoon squash stir sunﬂower superfine sugar tablespoons tablespoons canola tablespoons unsalted butter teaspoon thick thyme toast tomatoes vegetables warm whisk yogurt