River Cottage A to Z: Our Favourite Ingredients, & How to Cook Them

Description

'Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-Whittingstall The definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen. Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd's pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips. With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us - all brought to life by Simon Wheeler's atmospheric photography, and Michael Frith's evocative watercolour illustrations.

Hugh Fearnley-Whittingstall is a writer, broadcaster and campaigner. His series for Channel 4 and the BBC have earned him a huge following, while his River Cottage books have collected multiple awards including the Glenfiddich Trophy and the Andre Simon Food Book of the Year. Joining him for this book are the team from River Cottage, including Gill Meller, Nikki Duffy, Mark Diacono, Pam Corbin, John Wright, Nick Fisher, Steven Lamb and Tim Maddams, all experts in their fields. rivercottage.net / @rivercottage

The River Cottage crew hit all the right notes in their descriptions, whether they're singing the praises of pork and spinach or explaining the various applications of salt . . . a fascinating and impressively produced work. - Publishers Weekly While these essays on individual ingredients offer comprehensive data on the origins, propagation, and culinary uses of vegetables, herbs, seafood, and meats, they are written with such enthusiasm and good humor that even nonfoodies may find themselves both intrigued and even laughingout loud. Written with a decidedly British voice, the book pours out a torrent of well-organized andvaluable reference material. - Booklist [A] delightful, veddy British doorstop of a book . . . the essays on ingredients are oftentimes as beautiful and evocative as they are smart and practical. - Atlanta Journal Constitution