River Cottage A to Z

River Cottage A to Z

Our Favourite Ingredients & How to Cook Them

by Hugh Fearnley-WhittingstallJohn Wright Steven Lamb and others

Hardback Publication Date: 28/09/2016

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The definitive River Cottage kitchen companion.

Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen.

Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd's pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips.

With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us – all brought to life by Simon Wheeler's atmospheric photography, and Michael Frith's evocative watercolour illustrations.

'Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-Whittingstall 

ISBN:
9781408828601
9781408828601
Category:
Cookery / food & drink etc
Format:
Hardback
Publication Date:
28-09-2016
Language:
English
Publisher:
Bloomsbury Publishing PLC
Country of origin:
United Kingdom
Pages:
708
Dimensions (mm):
272x205x58.17mm
Weight:
2.65kg
Hugh Fearnley-Whittingstall

Hugh Fearnley-Whittingstall is a writer, broadcaster and campaigner. His series for Channel 4 and the BBC have earned him a huge following, while his River Cottage books have collected multiple awards including the Glenfiddich Trophy and the Andr.

Simon Food Book of the Year. Joining him for this book are the team from River Cottage, including Gill Meller, Nikki Duffy, Mark Diacono, Pam Corbin, John Wright, Nick Fisher, Steven Lamb and Tim Maddams, all experts in their fields.

John Wright

John Wright is the author of the River Cottage Handbooks Mushrooms, Edible Seashore and Hedgerow. As well as writing for national publications, he often appears on the River Cottage series for Channel 4.

He gives lectures on natural history and every year he takes around fifty 'forays' showing people how to collect food - plants from the hedgerow, seaweeds and shellfish from the shore and mushrooms from pasture and wood. Over a period of twenty years he has taken around five hundred such forays.

Fungi are his greatest passion and he has thirty-five years' experience in studying them. John Wright is a member of the British Mycological Society and a Fellow of the Linnaean Society. He lives in rural West Dorset with his wife and two teenage daughters. 

Steven Lamb

Steven Lamb has been involved with River Cottage since the very beginning, hosting events, living at the farm, and appearing regularly on the TV series and online.

Working closely with Hugh Fearnley-Whittingstall and head chef Gill Meller, Steven represents River Cottage in the UK and abroad. He teaches at the cooking school, where he specializes in curing and smoking meat.

Mark Diacono

Mark is lucky enough to spend most of his time eating, growing, writing and talking about food. His A Year at Otter Farm and A Taste of the Unexpected both won Food Book of the Year, for Andre Simon and the Guild of Food Writers respectively.

His new book, Sour, is published by Quadrille in September 2019. Known for growing everything from Szechuan pepper to pecans to Asian pears, Mark's refreshing approach to growing and eating has done much to inspire a new generation to grow some of what they eat.

He was involved with River Cottage, appearing in the TV series, running courses and events at River Cottage HQ, and he has written four River Cottage books. Mark also writes regularly for a range of publications including the Telegraph and Country Life, and his features have appeared in The Observer, Guardian, National Geographic, and others.

Gill Meller

Gill Meller is Group Head Chef at River Cottage HQ and has worked closely with the team there for the past 10 years. He creates the ever-changing menu and teaches at the River Cottage cookery school.

He regularly appears on the television series cooking alongside Hugh.

Pam Corbin

Pam Corbin has been making preserves for as long as she can remember, and for more than twenty years her passion has been her business. Pam and her husband Hugh moved to Devon where they bought an old pig farm and converted it into a small jam factory.

Always using good, wholesome, seasonal ingredients, their products, sold under the Thursday Cottage label, soon became firm favourites with jam-lovers the world over. Pam has now hung up her professional wooden spoon but continues to 'jam' at home.

She also works closely with the River Cottage team, making seasonal goodies using fruit, vegetables, herbs and flowers from her own garden, from Park Farm, and from the fields and hedgerows. 

Tim Maddams

Tim Maddams, formerly Head Chef at the River Cottage Canteen, grew up in Wiltshire.

He cooked in professional kitchens with Fergus Henderson, Alistair Little, Marco Pierre White and Mark Hix before returning to south-west England to work with Hugh Fearnley-Whittingstall.

A key spokesperson in the arena of responsibly sourced produce, in 2012 he founded his own company Green Sauce, teaching, cooking and consulting on ethical food. 

Nikki Duffy

Nikki Duffy is the former Deputy Editor of the award-winning magazine Waitrose Food Illustrated as well as writing a weekly food column in the Guardian.

She worked for three years as the River Cottage Food Editor and is now a freelance food writer. 

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