River Cottage Easy

Description

How often have you wished there was a magic formula to make cooking easier? Well, there is. Put just three good things together on a plate and, somehow, the whole is always greater and more delicious than the sum of its parts. Well, Hugh Fearnley-Whittingstall has worked out those combinations that make magic. Salty, sweet, crunchy. Sharp, rich, crumbly. Hot, bland, crisp. Think scones with jam and cream, fish and chips with mushy peas, or porridge with golden syrup and cream. Hugh has created more than 175 inspiring recipes, both well-loved classics and brand new ideas, based on trios like squash, ricotta and ham; aubergine, tomatoes and chickpeas; clams, tomatoes and garlic; chicken, tomatoes and tarragon; pork, potatoes and apples; pasta, courgettes and mozzarella; strawberries, cream and shortbread; and chocolate, ginger and digestives ... The list goes on. The book also features a storecupboard standbys section, which is perfect for demystifying what essentials we actually need to create simple, satisfying meals with minimum effort and maximum taste.

Hugh Fearnley-Whittingstall is a writer, broadcaster and campaigner. His series for the BBC and Channel 4 have earned him a huge popular following, while his River Cottage books have collected multiple awards including the Glenfiddich Trophy and the Andre Simon Food Book of the Year. Hugh's additional broadcasting, like the hugely influential Fish Fight, has earned him a BAFTA as well as awards from Radio 4, the Observer and the Guild of Food Writers. Hugh lives in Devon with his family. rivercottage.net / @rivercottage

Does exactly what it says on the tin and its beauty is in its simplicity -- Top Forty Books of the Year * The Times * The recipes make me look like a much more accomplished chef than I really am. At a recent barbecue I made three of these simple but exquisite flavour combinations to serve as accompaniments. The compliments rained down -- Books of the Year * Guardian * One for your bookshelf ... these food matches are meant to be * BBC Good Food Magazine * Never over-complicate a meal again with Hugh's brilliant lesson in what makes a decent dish - Independent * Independent * Tonnes of creative ideas * Food & Wine Magazine *