The River Cottage Cookbook by Hugh Fearnley-Whittingstall

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Notes about Recipes in this book

  • Beet soup with feta

    • Soosie on February 09, 2017

      Delicious. I used passata instead of the roasted tomatoes, as I already had it in my pantry. Added a dessert apple for sweetness.

  • Pumpkin risotto with crispy sage

    • lils74 on November 17, 2018

      Wonderful, amazing recipe - especially when you consider it's made of relatively humble ingredients. I made this tonight as I had both pumpkin and fresh sage, but scaled down for one (though I have leftovers) and I rather eyeballed the scaledown, so it wasn't exact. A joy to eat - so delicious, and don't skip the fried sage leaves on top, they're more than just a garnish, but a delicious addition. I will definitely make this again and feel it's delicious enough to be a first course when I have friends over.

  • Pea, lettuce, and lovage soup

    • eeeve on June 17, 2015

      Made a combination of this recipe and "Cucumber & lettuce soup" from Jamie Magazine, July 2014 (#50). Couldn't really taste the lettuce, seemed more like a pea soup, but it's a good way to use up a glut of lettuces from the garden when one is sick of eating leafy salads...

  • Plum bread and butter pudding

    • jammydodger on June 23, 2014

      What is the point of a recipe for using up stale bread if it first orders you to cut off the crusts? I didn't bother. I also used vanilla extract instead of a vanilla pod, and the very, very stale remains of a baguette I'd stashed in the freezer. After putting the pudding together I left it to soak for a while. It was good, but I found that even after 40 minutes the pudding wasn't quite set (it could be our oven).

  • Roast belly of pork

    • Soosie on June 14, 2019

      Well worth doing. I actually added 10 mins to the higher temperature, so 40 instead of 30 mins at 220 degrees C. So simple so delicious, so economical.

  • Tartiflette

    • twoyolks on March 07, 2013

      This is very good but very rich. It's good for a cold winter's day.

  • Tail and tongue of beef with rich red wine sauce

    • wester on May 22, 2014

      I didn't plan this one well enough, so I didn't have enough wine, and I also didn't have enough time to reduce the sauce properly. So we had the "sauce" as soup (a very nice oxtail soup) and the tongue afterwards. Very good even like that. I will probably repeat, but I will have to try Jennifer McLagan's version of the same first to see which I prefer. The same recipe appears in Hugh's Meat book.

  • Corned beef and potato

    • twoyolks on March 24, 2020

      This is simple but makes a great corned beef hash.

  • Weeping leg of lamb or mutton with root vegetables

    • saladdays on March 04, 2012

      As I used a 1/2 leg of lamb instead of a whole one I parcooked the vegetables that sit under it in the microwave first. I felt that they wouldn't be fully cooked with a shorter cooking time for the meat. I don't rear my lamb on a farm in Dorset, it comes from the local supermarket instead so wasn't as fatty as Hugh's so the veg weren't as tasty as his would have been but they were still very tasty.

  • Ukrainian chicken borscht

    • e_ballad on November 18, 2019

      This dish didn’t appeal to our palates at all - watery cabbage stew with little flavour except the cabbage. Might appeal to cabbage aficionados. For anyone else, it’s a bit of a grim meal.

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  • ISBN 10 1580089097
  • ISBN 13 9781580089098
  • Linked ISBNs
  • Published Mar 25 2008
  • Format Hardcover
  • Language English
  • Countries United Kingdom, United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

First published in the United Kingdom in 2001, The River Cottage Cookbook quickly became a hit among food cognoscenti around the world. Now tailored for American cooks, this authoritative and animated ode to eating well is one part manifesto and one part guidebook for choosing and storing food grown in the garden, butchered from prize animals, or foraged or caught locally. Fearnley-Whittingstall writes with humor, wit, and clarity, bringing American readers what his legions of British fans have enthusiastically embraced: the best techniques and recipes for getting the most out of simple, superior food, while supporting the environment, vibrant local economies, and resourceful use of plants and animals.

Hugh Fearnley-Whittingstall is a renowned British broadcaster, writer, farmer, educator, and campaigner for real food. He has written seven books. His River Cottage farm is in Devon, England.



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