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The River Cottage Year by Hugh Fearnley-Whittingstall

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Notes about this book

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Notes about Recipes in this book

  • Lettuce risotto

    • twoyolks on June 26, 2015

      The risotto has a strong vegetal flavor (particularly if made with vegetable stock). The risotto could would be better with some extra richness (but not from more butter or cheese).

  • Sugar snaps with sesame seeds

    • eeeve on September 21, 2015

      Quick, easy and tasty lunch for one - I used half the amount stated, which didn't make much of a portion (though it's supposed to be a side dish or starter anyway). Might be nice to bulk it out with some plain or egg-fried rice for bigger appetites!

  • Richard's parsnip risotto

    • e_ballad on August 27, 2018

      I suppose if parsnips were your favourite food, this might be your thing. As a family that enjoys them, this was a bit of overkill. The recipe works fine, it’s just heavy on... parsnips.

  • Chestnut and chocolate cake

    • twoyolks on January 21, 2013

      I added a pinch of salt to the cake along with the sugar. I used Scharffen Berger bittersweet chocolate. The cake only has a mild flavor of chestnuts but they go well with the chocolate. The cake is only slightly sweet.

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  • ISBN 10 0340828218
  • ISBN 13 9780340828212
  • Linked ISBNs
  • Published May 12 2003
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Hodder & Stoughton General Division
  • Imprint Hodder & Stoughton Ltd

Publishers Text

In this new book, the follow-up to his bestselling River Cottage Cookbook, Hugh writes about the year on his Dorset smallholding. He recalls, month by month, the highs and lows of past years, and anticipates the 12 months ahead -- what'll be in season when, and when'll be the best months to crack on with such tasks as chick rearing and sheep shearing, haymaking and hedge laying. But, for all its outdoorsy information, the real focus of THE RIVER COTTAGE YEAR is indoors -- at Hugh's kitchen table. With over 100 brand new recipes, this is above all a cookery book and for once a genuinely seasonal one, celebrating local seasonal produce at its very best - chestnuts in January, artichokes in March, rhubarb in April, asparagus in May, strawberries in June, blackcurrants in July, tomatoes in August, plums in September, apples in October, pumpkins in November and parsnips in December! Full of his hard-earned smallholder's wisdom, seasoned with his infectious good humour, THE RIVER COTTAGE YEAR is Hugh's rallying cry for us to reclaim the seasons.

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