Ruth Rogers & Rose Gray have an unswervingly clear vision of how food should be cooked: they take immense care over the ingredients & cook them as simply as possible. But one vitally important element in the art of preparing good food is one which we have increasingly lost sight of: seasonality. If you cook food in its right season it will inevitably taste better. & thats what River Cafe Cookbook Green is all about. Divided into months the twelve chapters look at which vegetables herbs leaves fungi & fruits are at their best at any given time with information on how they are grown which varieties to select & how to prepare them. The focus is also on organic produce something in which Ruth & Rose have come to believe passionately. Meat & fish are certainly included in the book but the emphasis here is much more on vegetables pasta etc in line with the way we are increasingly eating today. Fully illustrated throughout & even larger than before the book is an education as well as a culinary treasure-trove. ...

The River Cafe Cook Book" is one of the most influential cookbooks to have been published this decade & is the winner of both the Glenfiddich Food Book of the Year & BCA Illustrated Book of the Year awards. Acclaimed for their innovative re-interpretation of Italian farmhouse cooking
- Cucina Rustica
- at the River Cafe restaurant Rose Gray & Ruth Rogers have produced an outstanding selection of recipes with an emphasis on uncomplicated food which is vibrant with flavour. Beautifully illustrated " The River Cafe Cook Book" is a wonderful guide to this approachable & exciting form of Italian cooking & a celebration of a great restaurant."

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Ruth Rogers & Rose Gray have created yet another superb book taking easy Italian cooking even further. River Cafe Two Easy ...

' This is a book about feeding children but these recipes are for adults too. I don't think there should be any sharp distinctions between 'baby food' 'children's food' & 'grown-up food'. It's a spectrum the whole family can be on the food each person eats becoming a little more sophisticated & seasoned as they mature.' Nikki Duffy brings the River Cottage ethos to feeding children & shows that it's never too early to involve the youngest family members in mealtimes. Her delicious seasonal purees & simple wholesome recipes put the needs & wants of babies & toddlers first whilst offering up dishes that will delight adults too. With clear advice on nutrition & weaning The River Cottage Baby & Toddler Cookbook is the perfect starting point for your child's great food adventure. Start the day with breakfasts like blueberry pancakes apple muesli or eggy bread followed by simple & delicious meals like fishcakes meatballs shepherd's pie home-made pizza falafel mackerel pate pea risotto or roasted fish with tomato sauce. Nice little puddings include baby baked apples with chocolate rhubarb crumble & a classic rice pudding. With an introduction by Hugh Fearnley-Whittingstall this book will put real food on the table for the whole family to share. ...

More than just a collection of Hughs recipes this book is a witty practical guide to the River Cottage lifestyle from Channel 4s iconoclastic back-to-basics chef.

Includes:: tips on how best to buy organic produce & for the more adventurous advice on rearing your own meat growing your own vegetables & tapping into the free wild harvest. How much of this book you incorporate into your life is up to you. But if all you do is grow a few herbs in a window box make nettle soup once a year & try a free-range goose for Christmas instead of a frozen turkey you will already I hope be enjoying your life more. Hugh Fearnley-Whittingstall With over one hundred recipes & Simon Wheelers acclaimed photography The River Cottage Cookbook has been a hugely influential & original book appealing to all downshifters & those who prefer their food to be full-blooded & wholesome. The River Cottage Cookbook has won the Andre Simon Food Book of the Year Award the Guild of Food Writers Michael Smith Award & the Glenfiddich Trophy & Food Book of the Year. This new editions preface looks back at River Cottage from the perspective of 2011. The book also

Includes:: new recipes new pictures & an updated directory that reflects the changes over the past ten years.



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Putting food on the table for the family quickly & economically doesnt mean you have to compromise on quality. This book shows how Hughs approach to food can be adapted to suit any growing working family or busy young singles & couples for that matter. Breakfast baking lunchboxes quick suppers healthy snacks eating on the move & weekend cooking for the week ahead
- all these & more are covered in River Cottage Every Day. As Hugh says: I make no prior assumptions about where you shop what you may or may not know about growing vegetables or keeping livestock whether you can tell the difference between a swede & turnip or know what to do with a belly of pork & a breast of lamb. Instead Ill show you easy & confidence-inspiring ways with cuts of meat types of fish & other ingredients you may not have tried before. & Ill offer you new approaches that I hope will breath new life to familiar staples like rice spuds beans & your daily bread. Above all I intend to tempt you irresistibly towards a better life with food with a whole raft of recipes that I think you will love. I hope some of them will become your absolute favourites & the favourites of your dear friends & beloved family. I hope that the dishes you like best will infiltrate & influence your cooking giving you increased confidence & fresh ideas. In short I hope that before long cooking simple & delicious food from the best seasonal ingredients becomes second nature & first priority for you not just once in a while but every day.
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Putting food on the table for the family quickly & economically doesnt mean you have to compromise on quality. This book shows how Hughs approach to food can be adapted to suit any growing working family or busy young singles & couples for that matter. Breakfast baking lunchboxes quick suppers healthy snacks eating on the move & weekend cooking for the week ahead
- all these & more will be covered in River Cottage Every Day. As Hugh says: I make no prior assumptions about where you shop what you may or may not know about growing vegetables or keeping livestock whether you can tell the difference between a swede & turnip or know what to do with a belly of pork & a breast of lamb. Instead Ill show you easy & confidence-inspiring ways with cuts of meat types of fish & other ingredients you may not have tried before. & Ill offer you new approaches that I hope will breath new life to familiar staples like rice spuds beans & your daily bread. Above all I intend to tempt you irresistibly towards a better life with food with a whole raft of recipes that I think you will love. I hope some of them will become your absolute favourites & the favourites of your dear friends & beloved family. I hope that the dishes you like best will infiltrate & influence your cooking giving you increased confidence & fresh ideas. In short I hope that before long cooking simple & delicious food from the best seasonal ingredients becomes second nature & first priority for you not just once in a while but every day.
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More than just a cookbook this beautifully produced volume in three parts promotes a total understanding of British fish from their natural habitats to what sauce they go best with to how to respect their seasonality in keeping with the River Cottage ethos. The first part is dedicated to understanding fish
- Hugh & Nick explain the ins & outs of procuring a good fish discussing fish farming aquaculture sustainability & harvesting issues how to buy & catch fish in an ethical way & how to prepare it for the kitchen. Next they open up a whole world of fish cooking
- pickling salting barbecuing frying potting stewing smoking & more are explained in depth each technique followed by classic recipes from gravadlax to kedgeree from sashimi to chip shop battered cod. Finally Hugh & Nick present Britain's best fish by species giving portraits with notes on seasonality & ecology as well as listing the relevant recipes from part 2 with alternatives. With a new introduction from Hugh The River Cottage Fish Book is the only book on fish that the adventurous fish lover will ever need.

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More than just a cookbook this beautifully produced volume in three parts promotes a total understanding of British fish from their natural habitats to what sauce they go best & how to respect their sustainability in keeping with the River Cottage ethos. The first part is dedicated to understanding fish
- Hugh & Nick explain the ins & outs of procuring a good fish discussing fish farming aquaculture sustainability & harvesting issues how to buy & catch fish in an ethical way & how to prepare it for the kitchen. Next they open up a whole world of fish cooking
- pickling salting barbecuing frying potting stewing smoking & more are explained in depth each technique followed by classic recipes from gravadlax to kedgeree from sashimi to chip shop battered cod. Finally Hugh & Nick present Britain's best fish by species giving portraits with notes on seasonality & ecology as well as listing the relevant recipes from part 2 with alternatives. With a new introduction from Hugh The River Cottage Fish Book is the only book on fish that the adventurous fish lover will ever need.

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This book aims to help you find good meat understand it better cook it with greater confidence & eat it with much pleasure. " It first of all covers the basics
- everything you'll need to know about choosing the very best raw materials understanding the different cuts & the cooking techniques associated with each of them. I've then given what I hope are foolproof recipes for 150 meat classics from both British & foreign food cultures
- shepherds pie steak & kidney pie roast pork with perfect crackling glazed baked ham Irish stew roast grouse with all the trimmings toad in the hole oxtail stew; plus definitive authentic versions of pot au feu cassoulet choucroute steak tartare coq au vin bolito misto pasticcio jerked pork feijoida cozido curried goat satay & chilli con carne. "I would like this book to be your first stop on the shelf whether you seek either inspired recipes or technical guidance on any aspect of meat cookery"
- Hugh Fearnley-Whittingstall"


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