Ebook Free The River Cottage Cookbook, by Hugh Fearnley-Whittingstall
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The River Cottage Cookbook, by Hugh Fearnley-Whittingstall
Ebook Free The River Cottage Cookbook, by Hugh Fearnley-Whittingstall
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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.
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From the Back Cover
"In this engaging and illuminating book, Hugh Fearnley-Whittingstall considers everything that ends up on the table in front of us--from humble beets to heirloom pigs--and puts forth another lucid argument for sustainable, responsible eating. Few books have made me as anxious to get to the market and then into the kitchen as this one. The lessons in it--and the considerable intelligence behind them--make The River Cottage Cookbook required reading for anyone who cares a whit about what they eat." --David Chang, chef/owner of Momofuku Noodle Bar and Momofuku Ssäm Bar "Hugh Fearnley-Whittingstall is a brilliant, argumentative British writer who champions the humane production of meat and the importance of local butchers, and he emphasizes that all cooking has a moral dimension." --Cynthia Zarin, Gourmet "Labeling Hugh a chef is like calling the Pope a churchgoer." --Dan Barber, chef/owner of Blue Hill
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Product details
Hardcover: 448 pages
Publisher: Ten Speed Press; First Printing edition (March 25, 2008)
Language: English
ISBN-10: 9781580089098
ISBN-13: 978-1580089098
ASIN: 1580089097
Product Dimensions:
7.9 x 1.8 x 10 inches
Shipping Weight: 3.3 pounds
Average Customer Review:
4.3 out of 5 stars
24 customer reviews
Amazon Best Sellers Rank:
#169,505 in Books (See Top 100 in Books)
I had a copy of this before but sold it with other books when I needed money so I've been wanting to acquire a copy again for some time. He is down to earth and the recipes are easy to follow. It goes from growing the product to slaughtering to cooking. Everything but the oink as another book is entitled.
Very good book of information and very good cookbook. It is all about living close to nature and how to grow and cook your own food. It is interesting to read and I learned many new things. If you are not a person who enjoys being outside this may not be the book for you.
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.
Just cut open a dry cured ham from a recipe in this book. Delectable! First try and I'm hooked! We raise our own pigs and never tried to do any dry curing before. Everything I learned about smoking meat I learned from Hugh via his cookbooks. If you want to play with your food on a whole different level, this is the book for you.
The River cottage series cook books are amazing and fun to read. So much more than a cook book though. He has chapters on how to grow your own garden, raise your own animals, pick your own berries and catch your own fish with recipes on how to prepare and cook the food you harvest. The River cottage tv show is just as fantastic.
I am still reading through this book, but so far, I am enamored with it. The recipes are straightforward and honest, as is Hugh Fearing-Whittingsall's writing style. I am already pretty aware and already eat much in the manner he describes, but I thoroughly am enjoying the journey he takes the reader through.
I love most of their cookbooks. This one is more story than recipes.
hugh fearnley-whittingstall is in a league of his own. this book is incredible. accurate, inventive, all around fantastic. a must for any serious cooks collection.
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