To get the free app, enter your email address or mobile phone number.
River Cottage Every Day Hardcover – March 29, 2011
See the Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.
Frequently Bought Together
Customers Who Bought This Item Also Bought
From Publishers Weekly
(c) Copyright PWxyz, LLC. All rights reserved.
—Mother Jones, Favorite Cookbooks of 2011, 12/3/11
“I would love to cook my way through this book one delicious meal at a time. The range of recipes, from simple to more complicated, makes it a great book for new cooks, but there's also plenty here for seasoned cooks, too.”
“the food is ace”
—NYTimes.com, Summer Cookbook Roundup, 6/2/11
“This book’s overarching theme of fresh, local seasonal foods everyday for everyone comes naturally, with Hugh Fearnley-Whittingstall’s charming voice leading the way. Whether you incorporate a few of his recipes into your repertoire or cook from it every day, it will go a long way towards keeping you on a good food track.”
—Devour The Blog, Cooking Channel, 3/29/11
“The perfect book for anyone looking for new recipes for feeding their family.”
—The Family Kitchen blog, Babble.com, 3/28/11
“A crowd-pleaser. . . . The past few years have delivered a library’s worth of ‘quick-easy-thrifty’ cookbooks. Global economic crisis will do that, and from Britain, where pulling your socks up in the face of austerity is a matter of patriotic pride, we have new books in this vein by Jamie Oliver, Nigella Lawson, and even the late Elizabeth David. A surprising one is River Cottage Every Day, an accessible collection of recipes from the farmer-cook Hugh Fearnley-Whittingstall. Compare, for instance, Fearnley-Whittingstall’s River Cottage Meat Book, which opens with a photo essay depicting the slaughter, skinning, and sawing in half of a cow. River Cottage Every Day, by contrast, begins with a photo of the author scarfing honey-smeared bread. . . . Fearnley-Whittingstall is, at heart, a philosopher, and these new recipes make a case for approaching daily cooking with intention—or, as he puts it, finding ‘things to savor and share that don’t just fill up, but make us feel good.”
—Saveur, March 2011
“Throughout this wonderfully illustrated book, Fearnley-Whittingsall's passion is palpable, his genuine, spiritual love of food inspiring.”
—Publishers Weekly, 1/17/11
“Hugh Fearnley-Whittingstall’s recipes are the solid, no-nonsense kinds of dishes you want to eat again and again.”
—Bruce Aidells, author of The Complete Meat Cookbook
“There is more cooking know-how in Fearnley-Whittingstall’s little finger than you will find in the graduating class of any cooking school in the country.”
More About the Author
Top Customer Reviews
There are some excellent descriptions in the differences between cooking oils and flours. There are many pictures of the recipes and ones illustrating Hugh Fearnley-Whittingstall's narrations of his cooking experiences. Entertaining line drawings are added into many of the pages.
He introduces each section, which include recipes for; making breakfast, bread, lunch boxes, fish, thrifty meat, vegetables, which includes soups, fruit and treats. These are recipes that are a bit geared to European tastes and cooking rather than the heavy American comfort food. They are healthy and make use of fresh ingredients and provide some great alternatives for ordinary cooking. Hopefully you would have a taste for thyme, since many of the recipes seem to lean heavily on this seasoning.
There are many delicious smoothie recipes and some interesting healthy alternatives for lunch. Surprising hits with our family have been; kippers with smashed new potatoes, scotch broth salad, slow roast beef brisket with potatoes and onions, salad of baby peas ricotta and green onions, green beans with tomatoes, stuffed butternut squash and especially his version of Eton mess with raspberries. That will give you an idea of some of the types of food that you can find in this book
The recipes are clearly written and printed out, with enough white space around them, that even when a page has 3 on it, one can read and interpret what you should be doing very easily. This would provide an interesting addition to many cookbook collections.
My title says it all. The recipes are straight forward and easy to prepare using fresh ingredients. They all turned out well.
This is an English book, so a few recipes contain ingredients which are hard to find in the US, eg kippers. But this is not a big deal.
I found myself really loving the recipes, most of which do not require an insane number of ingredients, though some substitutions for Americans might be necessary--but he often addresses this with variations or notes already! His vegetable recipes are particularly inspiring to me, as are some of the breakfasts (portabellos on toast!). I think this is a nice cookbook for someone who wants to put a little more thought and gourmet variety into their "everyday" cooking and mix things up a bit. I could see a number of these recipes making it onto our family table frequently, and we are cooking for 2 adults and 5 kids (including 3 teenagers).
Most Recent Customer Reviews
Useful, practical recipes that use whole ingredients. I've tried some of HFW's recipes off the internet, this is the first one of his books I've purchased. Read morePublished 5 months ago by sjk
Great book. Having visited River cottage in the UK myself, I had to buy this book. Most of their meals they serve are from this book apparently. Read morePublished 5 months ago by Pauline
Hugh is the best hands down! If you don't know his cooking show you can watch it on YouTube. This book is fab, fun and quirky. Just like Hugh!Published 8 months ago by Joanna D
Book came fast in the mail. Beautiful Hardcover, inside pages are a nice matte, uncoated finish. Lots of full color pictures, and receipes are really easy. Read morePublished 16 months ago by Tabatha
Arguably one of the very finest books regarding the preparation of food. If you want to buy a friend a "cook book" then this is the one!Published 19 months ago by Gary Sheedy