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If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

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Guy Watson

  • Autumn and Winter Veg : Cooking with a Veg Box (Riverford Companion series)
    • Categories: Restaurants & celebrity chefs; Vegetarian; Fall / autumn; Winter
    • ISBN: 9780993215506 Hardcover (United Kingdom) 9/1/2015
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  • Riverford Farm: Recipes for Everyday & Sunday
    • Categories: Organic, wholefoods & country; Restaurants & celebrity chefs; Seasonal
    • ISBN: 9780007388271 Paperback (United Kingdom) 4/12/2012
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  • Riverford Farm: Recipes for Everyday & Sunday
    • Categories: Restaurants & celebrity chefs; Organic, wholefoods & country; Seasonal
    • ISBN: 9780007388264 Hardcover (United Kingdom) 4/1/2011
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  • Riverford Farm: Recipes for Everyday & Sunday
    • Categories: Restaurants & celebrity chefs; Organic, wholefoods & country; Seasonal
    • ISBN: 9780007434732 Paperback (United Kingdom) 4/28/2011
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  • Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen
    • Categories: Organic, wholefoods & country; Restaurants & celebrity chefs
    • ISBN: 9780007265053 Paperback (United Kingdom) 9/1/2008
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  • Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen
    • ISBN: 9780007283019 6/3/2010
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  • Spring and Summer Veg (Riverford Companion series): Cooking with a Veg Box
    • Categories: Vegetables; Spring; Summer
    • ISBN: 9780993215513 Hardcover (United Kingdom) 1/1/2015
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Biography

Guy Watson began farming organically at Riverford, South Devon, in 1985. What started out as a vegetable-delivery service for local shops soon morphed into a groundbreaking home-delivery box scheme that now has sister farms in Hampshire, Cambridgeshire and Yorkshire. Riverford has now become one of the country's largest independent growers, certified by the Soil Association. Jane Baxter has been head chef at Riverford's Field Kitchen since 2005. She trained with Joyce Molyneux at the Carved Angel in Dartmouth before moving on to the River Cafe in London. Subsequent years of travelling and cooking her way around the Southern Hemisphere have greatly influenced her cooking style.