River Cottage Every Day

Front Cover
Bloomsbury Publishing, Mar 12, 2015 - Cooking - 416 pages
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
make no prior assumptions about where you shop, what you may or may not
know about growing vegetables or keeping livestock, whether you can
tell the difference between a swede and turnip, or know what to do with
a belly of pork and a breast of lamb. Instead, I'll show you easy and
confidence-inspiring ways with cuts of meat, types of fish and other
ingredients you may not have tried before. And I'll offer you new
approaches that I hope will breath new life to familiar staples, like
rice, spuds, beans, and your daily bread.



Above all, I intend to tempt you irresistibly towards a better life
with food, with a whole raft of recipes that I think you will love. I
hope some of them will become your absolute favourites, and the
favourites of your dear friends and beloved family. I hope that the
dishes you like best will infiltrate and influence your cooking, giving
you increased confidence and fresh ideas. In short, I hope that before
long, cooking simple and delicious food from the best seasonal
ingredients becomes second nature and first priority for you, not just
once in a while, but every day.'


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About the author (2015)

Hugh Fearnley-Whittingstall is a writer, broadcaster and campaigner.
His series for Channel 4 have earned him a huge popular following,
while his River Cottage books have collected multiple awards including
the Glenfiddich Trophy (twice), the Andre Simon Food Book of the Year
(three times), the Michael Smith Award for Work on British Food award
at the Guild of Food Writers and, in the US, the James Beard Cookbook
of the Year. Hugh lives in Devon with his family.