The River Cottage Meat Book

Everything you need to know about meat including tips and recipes.

Author: Hugh Fearnley-Whittingstall

Publisher:

ISBN: 9780340826355

Category: Cookery (Meat)

Page: 543

View: 171

Everything you need to know about meat including tips and recipes.


River Cottage Every Day

British iconoclast and sustainable food champion Hugh Fearnley-Whittingstall goes back to basics in this guide to simple, everyday home cooking.

Author: Hugh Fearnley-Whittingstall

Publisher: Ten Speed Press

ISBN: 1607740990

Category: Cooking

Page: 416

View: 363

British iconoclast and sustainable food champion Hugh Fearnley-Whittingstall goes back to basics in this guide to simple, everyday home cooking. In River Cottage Every Day, Hugh shares the dishes that nourish his own family of three hungry school-age kids and two busy working parents—from staples like homemade yogurt and nut butters to simple recipes like Mixed Mushroom Tart; Foil-Baked Fish Fillets with Fennel, Ginger, and Chile; and Foolproof Crème Brûlée. Hugh brings his trademark wit and infectious exuberance for locally grown and raised foods to a wide-ranging selection of appealing, everyday dishes from healthy breakfasts, hearty breads, and quick lunches to all manner of weeknight dinners and enticing desserts. Always refreshingly honest, but without sermonizing, Hugh encourages us to build a close relationship to the sources of our food and become more involved with the way we acquire and prepare it. But he doesn’t shrink from acknowledging the challenges of shopping and cooking while juggling the demands of work and family. So while Hugh offers an easy recipe for homemade mayonnaise, he admits to having a jar of store-bought mayo lurking in the fridge, just like the rest of us! Including helpful and encouraging advice on how to choose the finest meat, freshest fish, and most mouthwatering fruits and vegetables, River Cottage Every Day shows us that deliciously prepared and thoughtfully sourced meals can be enjoyed every day of the year.

River Cottage Baby and Toddler Cookbook

I never specify organic ingredients in recipes because I think it's up to the individual to make choices like that, ... welfare meat, eggs and dairy products (there are many excellent sources, including The River Cottage Meat Book, ...

Author: Nikki Duffy

Publisher: Bloomsbury Publishing

ISBN: 1408857561

Category: Cooking

Page: 256

View: 507

'This is a book about feeding children, but these recipes are for adults too. I don't think there should be any sharp distinctions between 'baby food', 'children's food' and 'grown-up food'. It's a spectrum the whole family can be on, the food each person eats becoming a little more sophisticated and seasoned as they mature.' Nikki Duffy brings the River Cottage ethos to feeding children, and shows that it's never too early to involve the youngest family members in mealtimes. Her delicious seasonal purées and simple, wholesome recipes put the needs and wants of babies and toddlers first, whilst offering up dishes that will delight adults too. With clear advice on nutrition and weaning, The River Cottage Baby & Toddler Cookbook is the perfect starting point for your child's great food adventure. Start the day with breakfasts like blueberry pancakes, apple muesli or eggy bread, followed by simple and delicious meals like fishcakes, meatballs, shepherd's pie, home-made pizza, falafel, mackerel pâté, pea risotto or roasted fish with tomato sauce. Nice little puddings include baby baked apples with chocolate, rhubarb crumble and a classic rice pudding. With an introduction by Hugh Fearnley-Whittingstall, this book will put real food on the table for the whole family to share.

River Cottage A to Z

His early smallholding experiences, shown in the Channel 4 River Cottage TV series, led to the publication of The River Cottage Cookbook (2001). Eleven more books have followed, including the acclaimed River Cottage Meat Book and River ...

Author: Hugh Fearnley-Whittingstall

Publisher: Bloomsbury Publishing

ISBN: 1408863650

Category: Cooking

Page: 672

View: 351

'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 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.

River Cottage Veg Every Day

His previouswork includes The RiverCottageCookbook, for which hewon theGlenfiddich Trophy andthe André SimonAward, The River Cottage Meat Book and The River Cottage Fish Book, bothof which also won the André Simon Award, The River ...

Author: Hugh Fearnley-Whittingstall

Publisher: Bloomsbury Publishing

ISBN: 1408837714

Category: Cooking

Page: 416

View: 872

Why don't we eat more veg? They're healthy, cost-effective and, above all, delicious. Hugh Fearnley-Whittingstall believes that it is time to put this to rights, as he explains in this brilliant new book. He's come up with an abundance of veg-tastic recipes, including a warm salad of grilled courgettes, lemon, garlic, mint and mozzarella, a winter giant couscous salad with herbs and walnuts, radishes with butter and salt, lemony guacamole, linguine with mint and almond pesto and cherry tomatoes, baby carrot risotto, new potato gnocchi, a summer stir-fry with green veg, ginger, garlic and sesame, a winter stir-fry with Brussels sprouts, shiitake mushrooms and five-spice, a cheesy tomato tart, a spring onion gallette, roast jacket chips with merguez spices and spiced yoghurt, curried bubble and squeak, scrambled eggs and asparagus with lemon, tomato gazpacho, pea and parsley soup, roast squash wedges, baba ganoush, beetroot houmous, spinach pasties and barbecued corn on the cob. With over 200 recipes and vibrant photography from Simon Wheeler, River Cottage Veg Every Day is a timely eulogy to the glorious green stuff.

Food and Language

Fearnley-Whittingstall, Hugh, The River Cottage Meat Book, 11. 9. Rivercottage.com. 10. Fearnley-Whittingstall, Hugh, The River Cottage Cook Book, 11. 11. Oliver, Jamie, Jamie's Kitchen, 8. 12. Oliver, Jamie, Jamie's Dinners, viii. 13.

Author: Richard Hosking

Publisher: Oxford Symposium

ISBN: 190301879X

Category: Cooking

Page: 390

View: 289

Essays on food and language from the Proceedings of the Oxford Symposium on Food and Cooking 2009.

Educated Tastes

In Colin Spencer and Claire Clifton, eds., The Faber Book of Food (London: Faber and Faber, 1993), 343. 12. ... Hugh Fearnley-Whittingstall, The River Cottage Meat Book (London: Hodder and Stoughton, 2004), 84. 20.

Author: Jeremy Strong

Publisher: U of Nebraska Press

ISBN: 0803219350

Category: Social Science

Page: 292

View: 498

The old adage ?you are what you eat? has never seemed more true than in this era, when ethics, politics, and the environment figure so prominently in what we ingest and in what we think about it. Then there are connoisseurs, whose approaches to food address ?good taste? and frequently require a language that encompasses cultural and social dimensions as well. From the highs (and lows) of connoisseurship to the frustrations and rewards of a mother encouraging her child to eat, the essays in this volume explore the complex and infinitely varied ways in which food matters to all of us. Educated Tastes is a collection of new essays that examine how taste is learned, developed, and represented. It spans such diverse topics as teaching wine tasting, food in Don Quixote, Soviet cookbooks, cruel foods, and the lambic beers of the Belgian Payottenland. A set of key themes connect these topics: the relationships between taste and place; how our knowledge of food shapes taste experiences; how gustatory discrimination functions as a marker of social difference; and the place of ethical, environmental, and political concerns in debates around the importance and meaning of taste. With essays that address, variously, the connections between food, drink, and music; the place of food in the development of Italian nationhood; and the role of morality in aesthetic judgment, Educated Tastes offers a fresh look at food in history, society, and culture.

Food Lit

The River Cottage Meat Book. Fearnley-Whittingstall is a British chef, food writer, and television personality. He is best known for his British television series River Cottage, in which he lives in a rural English cottage and attempts ...

Author: Melissa Brackney Stoeger

Publisher: ABC-CLIO

ISBN: 1598847066

Category: Cooking

Page: 350

View: 549

An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking.

The Connoisseur s Guide to Meat

... Food Safety First Principles ( Chadwick House Group , 2005 ) Hugh Fearnley - Whittingstall , The River Cottage Meat Book ( Hodder & Stoughton , 2004 ) Aliza Green , Field Guide to Meat ( Quirk Books , 2005 ) Larousse Gastronomique ...

Author: Jennie Milsom

Publisher: Sterling Publishing Company, Inc.

ISBN: 9781402770500

Category: Cooking

Page: 256

View: 846

Each leatherette handbook with full-color illustrations provides advice on buying and storing a particular type of food and offers cooking techniques and tasty recipes, all designed to be eco-friendly, in a series of culinary references that focuses on sustainable food.