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Comment: From the online store to your front door, why pay retail anymore? Dust jacket has quite a bit of wrinkling. Bottom edges of cloth boards have some wear and scuffing.
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The River Cottage Cookbook Hardcover – March 25, 2008


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Frequently Bought Together

The River Cottage Cookbook + The River Cottage Meat Book + The River Cottage Fish Book: The Definitive Guide to Sourcing and Cooking Sustainable Fish and Shellfish (River Cottage Cookbook)
Price for all three: $84.04

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Product Details

  • Hardcover: 448 pages
  • Publisher: Ten Speed Press; First Printing edition (March 25, 2008)
  • Language: English
  • ISBN-10: 1580089097
  • ISBN-13: 978-1580089098
  • Product Dimensions: 10 x 7.7 x 1.8 inches
  • Shipping Weight: 3.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Best Sellers Rank: #82,941 in Books (See Top 100 in Books)

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.

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.

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

The River cottage tv show is just as fantastic.
Amazon Customer
It is a must read book for anyone with the slightest interest in the food they eat.
NPF
The amount of information it gives and the recipes are wonderful.
gisette27

Most Helpful Customer Reviews

59 of 60 people found the following review helpful By Esther Schindler TOP 500 REVIEWERVINE VOICE on September 27, 2008
Format: 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.
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31 of 31 people found the following review helpful By K. Beckwith on January 4, 2007
Format: 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...
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18 of 21 people found the following review helpful By bryn Rycrft on October 7, 2003
Format: 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.
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5 of 5 people found the following review helpful By C. Kagi on August 3, 2009
Format: Hardcover Verified Purchase
I think the book is quite amazing - I haven't had the opportunity to read a cookbook like this before. It is a book that one must take seriously - its not the sort of book you pull off the shelf when you are wondering what to cook for dinner. This is about how you approach food from birth to death, seed to fruit.

This a book that needs to time to read and digest and then think about what you can apply to your life style and where you live. River Cottage was a place only one can dream about, however to produce the results takes a lot more work than is immediately obvious.

I would have like a little bit more information on how the book focuses on lifestyle and what is needed to make theis book come to reality - it is for many the stuff of dreams.
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7 of 8 people found the following review helpful By Shelley on August 6, 2003
Format: Hardcover
Good, honest easy cooking with a twist. Frank and funny with regard to making the most of the bounty of the countryside from nettle soup to bunny burgers. Perfect reference for making jams ans preserves to growing your own produce.
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4 of 4 people found the following review helpful By NPF on July 18, 2012
Format: Hardcover
An inspirational book that should come with a big bold warning: `Read at your peril. This book will change your life'.

This is quite simply one of the best books ever written about food production, sourcing and meal creation. The way you view food will never be the same again once you have read this book. It's a recipe book, a back to nature lifestyle book, a book of ethics and morality that really gets you questioning our modern farming practices and the quality of food it produces, and so much more.

It's also a book that will have you yearning to return to nature, to start growing your own food, plant your own vegetable patch, to start raising some chickens and a pig or two. It'll get you wanting to make your own bacon, dry cure your own meats, produce your own chorizos and salami's, and make your own sausages. It'll inspire you to try new recipes, new ingredients, new food types. It'll stimulate you to be adventurous and inquisitive again about the food and what you eat. Ultimately it will get you to rediscover the joy of eating good home made food raised in a way that is respectful to both environment and animal welfare. And with it, it'll inspire a passion for food that you never had before. It did me.

I read this monster of a book in one go. It was un-put-down-able, and a real education and inspiration across the board. No wonder it won all the major prestigious cook book awards when it first came out. Whilst it is so much more than just a cook book, it is being sold with the word cook book in the title, so the key question is, how good are the recipes? In my view, based on the recipes I've followed, they are very good. I like the way he keeps them pretty simple and straight forward. No really fancy ingredients or excessive long list of hard to get seasonings.
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