The River Cottage Cookbook [Hardcover]

Hugh Fearnley-Whittingstall (Author), Simon Wheeler (Photographer)

Book Description

Publication Date: March 2001

Published to tie in with the third series of the acclaimed Channel 4 River Cottage , this book draws on Hugh Fearnley-Whittingstall's experiences at his home in Dorset. Hugh writes:"There are two reasons why you may want to buy this book. The first is more or less selfish, because the main aim here is simply to help you enjoy your life more - your life with food, that is. One of the most satisfying things about my life at River Cottage is that I've hardly ever had a bad meal here. Of course I've burned things and messed up once in a while. But I rarely have that experience that used to seem all too common, where I find myself thinking "why am I eating this rubbish?" The second reason is more political. This book is written with a strong awareness that our current food production system leaves a great deal to be desired. Most of the meat we eat comes from industrially farmed animals who lead miserable lives and are fed on inappropriate diets. It is neither as tasty nor as healthy as it should be. Much of the fruit and vegetables we eat is the product of intensive agriculture that pollutes the land we live on and leaves unnecessary residues on and in the produce. I don't like that, and I know more and more people who feel the same way. How much of this book you incorporate into your life is up to you. But if all you do is grow a few herbs in a window box, make nettle soup once a year, and try a free range goose for Christmas instead of a frozen turkey, you will already, I hope, be enjoying your life more." With over 100 recipes, and Simon Wheeler's acclaimed photography, "The River Cottage Cookbook" should appeal to all downshifters and to all those who prefer their food to be full-blooded and wholesome.

Editorial Reviews

From Publishers Weekly

Starred Review. Readers in search of a single tome illustrating not only how to deal with a pig carcass but also how to prepare a Shrimp and Sea Lettuce Tempura need look no further. English carnivore extraordinaire Fearnley-Whittingstall (The River Cottage Meat Book) has revised his 2001 answer to the Whole Earth Cookbook into this new, slightly Americanized, edition. There are 95 healthy recipes, everything from Strawberry Sandwiches to Nettle Soup, Crispy Pig's Ears to Pigeon Pitas (yes, real pigeons), but the work is primarily an intense and heartfelt almanac of raising and eating organic plants and animals without the intrusive use of slaughterhouses, packaging plants or grocery stores. For cooks with an acre or two of land, or with access to woodlands, there are priceless lessons in raising sheep (a good ram is hard to find), choosing the right cow (bright eyes and lumpless udders) and picking the perfect wild mushroom. For city dwellers, the author, pictured on the cover with a plump piglet under each arm and later shown happily tearing apart a rabbit, might just be the Edgar Allan Poe of poultry. As a benchmark, somewhere between horror and hors d'oeuvre, consider this typical set of instructions before delving into the text: A chicken is not ready to kill for the table until you think it is. Pick it up, feel its weight, and feel its breast. If it feels tempting, then you should kill it if you want to. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an alternate Hardcover edition.

Review

"As good for the armchair as it is in the kitchen, even worth packing for reference outdoors." -- Tom Jaine, The Guardian "Hugh's take on food is charming and refreshingly earthy. How can one refuse?" -- Rick Stein --This text refers to an out of print or unavailable edition of this title.

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Product Details

• Hardcover: 416 pages
• Publisher: Harpercollins Pub Ltd; 1st Ed. edition (March 2001)
• Language: English
• ISBN-10: 0002202042
• ISBN-13: 978-0002202046
• Product Dimensions: 9.8 x 7.6 x 1.9 inches
• Shipping Weight: 3.6 pounds
• Average Customer Review: 4.6 out of 5 stars  See all reviews (11 customer reviews)
• Amazon Best Sellers Rank: #2,647,114 in Books (See Top 100 in Books)

More About the Author

Hugh Fearnley-Whittingstall has become widely known as a broadcaster for his uncompromising commitment to real food and honest home cooking. His three series for Channel 4 -- most recently River Cottage Forever -- have earned Hugh a huge popular following. His most recent book, THE RIVER COTTAGE COOKBOOK, scooped the top food writing awards in 2002, winning the Glenfiddich Trophy, the Andre Simon Food Book of the Year and the Guild of Food Writers' Michael Smith Award. Hugh lives in Dorset with Marie and their son Oscar.

Customer Reviews

Most Helpful Customer Reviews

46 of 46 people found the following review helpful:

5.0 out of 5 stars Less a cookbook than a guide to a sustainable foodie lifestyle, September 27, 2008

By 

Esther Schindler (Scottsdale, AZ USA) - See all my reviews
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This review is from: The River Cottage Cookbook (Hardcover)

After falling in love with Hugh Fearnley-Whittingstall's The River Cottage Meat Book, I couldn't wait to get my hands on the River Cottage Cookbook, another book originally published in the UK and now available here. This is, without question, a wonderful, 5-star book... but I think "cookbook" is a bit of misnomer. There are 100 recipes, but they are illustrative of the author's advice rather than a set of "what to make for dinner" options.

Instead, most of the 430 pages are devoted to what I can only call instructions for a sustainable food-aware lifestyle. That might sound a little hippie-ish or zenlike, but I can't come up with a better expression. So let me get more specific by quoting from his introduction: "One of the most satisfying things about my life at River Cottage is that I've hardly ever had a bad meal here. ...I have never had that experience that used to seem all too common, where I find myself thinking, 'Why am I eating this rubbish?'" His goal, says F-W [don't ask me to type that name again!], is to help you maximize the amount of pleasure you get from food and minimize, or even eliminate, the rubbish.

The result is a book chock full of food *awareness*. The author isn't promoting complete self-sufficiency; he's happy to buy things (like bananas and wine) he can't promote himself. However, most of this book addresses the practical matters of raising and butchering livestock, growing a garden, fishing, and eating wild food. If you're old enough to remember the Foxfire books, and other "back to the land" titles that were common in my hippie youth, this book will bring such books to mind.

Organizationally, the book is split into four main sections (garden, livestock, fish, hedgerow) and then subsections within them (hedgerow includes wild meat, hedgerow greens, wild mushrooms, fruits and nuts, recipes). There's also a addendum for the U.S. edition, which discusses such things as the regional differences in "organic" labels.

He has plenty of specific advice in every category. The garden section covers how to prepare a garden, including dealing with pests and how to choose which plants to grow. Fortunately, for those of us unwilling or unable to plant a garden (much less those of us in Arizona, for whom his English recommendations are a wee bit unrealistic) F-W has plenty of advice on the best way to buy the items.

Since he expects that you're reading this book in order to become a small farmer yourself (or, at the very least, to understand where your food comes from), F-W assumes you need instruction on how to schedule the tasks involved in slaughtering pigs, build a ladder for chickens, or clean squid (aka cuttlefish). "There is no officially sanctioned way to dispatch a cuttlefish," he writes. "But personally I don't like to let them suffocate. So I give them a firm smack between the eyes with a stick or stone, and that seems to do the trick." The section on identifying, capturing and cooking the American signal crayfish (which has all but extinguished its native English cousin) made me want to wade into a creek immediately. (Even better, now I have more food-sourcing trivia than do most of my friends.)

Look how far I got before I mentioned a recipe! These are good, maybe great recipes, all very much in the comfort-food sort of cooking vein, knowing you'll have leftovers. After a recipe for pot-roast chicken and vegetables are three additional recipes: cold chicken with potatoes and anchovies; chicken with bacon, peas and cream (a sauce for pasta); and Mallorcan chicken croquettes.

Which is not to say the recipes are all peasant food. A random sample includes fennel risotto with scallops; classic boudin noir (since you'll have the pig blood...); homemade ketchup (start with 6 pounds of tomatoes); nettle soup.

I do love this book. It is entertaining, enlightening, laugh-out-loud funny ("Honey, I have to read this to you!" material abounds), and I have his chicken-in-the-pot recipe in my oven while I'm writing this review. I'm not sure how useful the book will be to me in the long run -- something tells me I shall not be raising any chickens, though I do like his instructions for smoking fish. But it is an incredibly *readable* book, and wholeheartedly enjoyable.

27 of 27 people found the following review helpful:

5.0 out of 5 stars Back to basics, January 4, 2007

By 

K. Beckwith (US) - See all my reviews
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This review is from: The River Cottage Cookbook: As Seen on Channel Four (Paperback)

I hate this book. It makes me so terribly jealous of Hugh's country lifestyle. Filled with good, basic recipes and tons of information on growing foods and basic animal husbandry for anyone from city-dweller to rural smallholder, it is an upscale, up-to-date book in the vein of the old Carla Emery title "Encyclopedia of Country Living".

For city dwellers, in addition to Hugh's simple recipes, he offers plenty of good advice on how to choose the best of what is available at your grocer or supermarket. Plus, it's a healthy reminder of where food comes from.

It's a thick book. Real value for money! In these days of fast food and fast paced lifestyles, it pays to slow down and read and think and eat.

Now, I'm off to try his recipe for pumpkin risotto...

18 of 21 people found the following review helpful:

5.0 out of 5 stars Why I Like THE RIVER COTTAGE COOKBOOK, October 7, 2003

By 

bryn Rycrft (Ireland) - See all my reviews

This review is from: The River Cottage Cookbook (Hardcover)

Hugh manages to capture the natural enthusiasm he exudes for the subjects of food and self sustained living in his television show, in this book.

Nice pictures, a must have in any cookery book these days, are in abundance.

The book gives a good introduction to the worlds of animal husbandry and horticulture, which is exactly what he sets out to do, he doesn't get bogged down with detail and yet doesn't skip over things either.

The writing style is easy and informal, much like the tv show itself.

A must have for anyone who liked the show.