Hugh Fearnley-Whittingstall's profile as a writer, television presenter, campaigner and arbiter of local, seasonal food has never been higher Over four million viewers regularly watch Channel 4's River Cottage TV series; in 2009 popular series River Cottage Autumn will be broadcast around publication With hugely accessible appeal River Cottage Every Day is set to soar even higher than previous bestsellers, The River Cottage Cookbook, The River Cottage Meat Book and The River Cottage Fish Book
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.
Hugh Fearnley-Whittingsall's newest edition to the River Cottage series focuses on the recipes he cooks at home for his family. He sees our food culture as a continuum, with those who are thoroughly involved with the story of their food on one end and those who are entirely dependent on anonymous, industrially produced food on the other. His object, he says, is to help people move along in the direction of "more engagement with real fresh food, away from dependence on the industrial food machine." Chapters include "Making Breakfast," "Daily Bread," Weekday Lunch (box)," "Fish Forever," "Thrifty Meat," "Vegetables Galore," "The Whole Fruit," and "Treats." Fearnley-Whittingsall's anecdotes about the recipes his kids make for their breakfasts (pancakes, oatmeal, tomato toast) and the lunches he packs for his wife (sardine nicoise, frittatas, slaws) hit home. The fish chapter focuses on sustainable species (and the intro outlines why you should avoid others). The meat chapter, interestingly, deals only with "secondary cuts," and offers intriguing yet homey recipes for neck of lamb, venison and pork burgers, oxtail stew, and spring chicken broth, to give cooks the confidence to open up new avenues and reduce waste. Throughout this wonderfully illustrated book, Fearnley-Whittingsall's passion is palpable, his genuine, spiritual love of food inspiring. (Mar.) (c) Copyright PWxyz, LLC. All rights reserved.
In this latest addition to the award--winning River Cottage collection-named after Fearnley-Whittingstall's (The River Cottage Cookbook) farm in Devon, England-the renowned British food personality maintains his commitment to good food prepared from fresh ingredients. An advocate of a back-to-basics approach to cooking and sustainable agriculture, he delivers thoughtful insight and colorful narratives that celebrate the joy of good family food, which will inspire and compel readers into the kitchen, book in hand. Simple ingredients become brilliant when combined in fresh and easy recipes like Baked Breakfast Cheesecake, Curried Fish Pie, breads, boxed lunches, and frittatas. VERDICT Wholesome and hearty recipes in a book to be savored. For those who have never experienced the River Cottage series, this is a great place to start; for fans, it's essential.-Graciela Monday, Johnson City Lib., TX (c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
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