As well as baking fresh bread every day in the River Cottage headquarter kitchens, DANIEL STEVENS leads the ever-popular Build and Bake courses, which equip students with the skills to build their own outdoor wood-fired oven. Daniel has been cooking and baking in professional kitchens for several years, both in Hertfordshire, where he grew up, and more recently in Dorset, where he now lives. He has been part of the River Cottage headquarters kitchen team since 2006.
HUGH FEARNLEY-WHITTINGSTALL is a renowned British broadcaster, writer, farmer, educator, and campaigner for real food. The author of seven books, including the James Beard Award-winning River Cottage Meat Book, Hugh lives with his family on the River Cottage farm.
"For a touch of the homemade every day, try the River Cottage
handbooks."
--Everyday Food, Favorite New Cookbooks, December 2010 "Stevens's
accessible take on the subject is sure to inspire confidence, an
appreciation for the craft, and a willingness to experiment."
--Publishers Weekly STARRED review, 8/23/10 "A remarkably compact,
glove box-friendly guidebook to baking. . . . A bread survival
book. . . . The River Cottage Bread Handbook is a refreshing change
from so many American cookbooks that magically transform copious
recipes into 12 easy steps and still promise fail-proof
recipes."
--LA Weekly, 8/11/10 "Be prepared to make space on your cookbook
shelf for these practical, passionate guides. . . . Stevens lays
down a bread-making foundation with an in-depth introduction (and
full-color step-by-step photos), then proceeds to help readers
perfect their skills in his witty, conversational style."
--Oregonian, 8/3/10 "These compact yet comprehensive hardcover
volumes, part of a series written by experts in the River Cottage
fold, inspire and instruct with their English charm, deploying a
chatty hand-holding that nudges you through the process. The head
River Cottage baker, Daniel Stevens, who put together THE RIVER
COTTAGE BREAD HANDBOOK spends over 40 pages on mastering the basic
loaf. His kneading explanation was so clear I didn't need to
constantly refer to the photos; and it taught me some new tricks. .
. .This wide-ranging book inspires exploration, and not just
because I'll soon be able to slather my warm Scottish oatcakes,
roti and even bagels with my own jam, thanks to THE RIVER COTTAGE
PRESERVES HANDBOOK. Here Pam Corbin, who runs the Preserving Days
at River Cottage, explains the fundamentals of jam, jelly, chutney,
cordials, pickles, sauces and more in a demystifying manner. . . .
Recipes for hearty ale chutney, spring rhubarb relish and Hugh's
prizewinning raspberry fridge jam are within delicious reach."
--NY Times Book Review, Summer Reading Issue, Cookbook Roundup,
6/6/10 "This book is not only beautiful and inspiring but it also
adds new bread-making ideas and formulas to the lexicon. It
definitely goes on my 'must-have' bread shelf."
--Peter Reinhart, author of the James Beard and IACP Cookbook of
the Year, The Bread Baker's Apprentice
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