River Cottage A to Z: Our Favourite Ingredients, & How to Cook Them by Hugh Fearnley-Whittingstall and Pam Corbin and Mark Diacono and Nikki Duffy and Nick Fisher and Steven Lamb and Tim Maddams and Gill Meller and John Wright

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Notes about Recipes in this book

  • Linseed, banana and chocolate muffins

    • eeeve on July 21, 2020

      Made these as mini muffins, used only 30g of (coconut) sugar and added an extra banana, made otherwise as written. Hmm. They’re alright, definitely better fresh out of the oven, not bad really for a gluten free muffin, but probably not great enough to repeat. (The whole linseeds were an unusual addition, not sure whether I like or dislike them in there.) Edit: They have actually grown on me a lot in the past couple of days, and they freeze well. Thinking about making them again soon! Funny...

  • Roasted squash with chestnuts, sausage and sage

    • e_ballad on April 01, 2017

      Ok, but no more than a sum of its parts.

  • Apple and chestnut crumble

    • e_ballad on July 05, 2017

      As a gluten-free option, this makes a really great crumble. Despite this, it does not surpass the original River Cottage "Independent crumble".

  • Roasted broccoli, red onion and cannellini salad

    • e_ballad on October 15, 2020

      An excellent salad, though there is proportionally a LOT of onion - almost a roast onion salad with broccoli, rather than the broccoli salad with onions. Unless you’re an allium-obsessive, I’d suggest dialing it back to 1x red onion.

  • Rye chocolate cake

    • e_ballad on September 03, 2017

      It was good & everything 'worked', but I was hoping for more, particularly from the rye flour. It really was no different from a lot of other chocolate cakes from a flavour perspective.

  • Chicken and cider stew with rosemary dumplings

    • e_ballad on August 12, 2017

      Loved this. Hearty winter fare.

  • Stir-fried cabbage with turmeric and garlic

    • e_ballad on July 21, 2019

      For something so simple, this packed a whole lotta flavour. An excellent side dish.

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  • ISBN 10 140882860X
  • ISBN 13 9781408828601
  • Published Aug 09 2016
  • Format Hardcover
  • Page Count 708
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury Publishing

Publishers Text

This huge and beautiful book is a River Cottage encyclopedia of ingredients. With entries on vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, dairy, oils, vinegar and much more, it celebrates more than 300 ingredients that the modern cook might come across.

Each ingredient is described by Hugh Fearnley-Whittingstall or an expert contributor from his River Cottage team. They explain how best to prepare a given ingredient, which varieties to look for, and optimum seasonality. For every entry there is a delicious recipe.

With stunning food photography and gorgeous illustrations, River Cottage A to Z is an ambitious work that will become an indispensable guide for every kitchen.



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