Product Description

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.

Product Details

• Amazon Sales Rank: #612916 in Books
• Published on: 2003-05-12
• Original language: English
• Binding: Hardcover
• 256 pages

Review
'A tonic for jaded cooks and an utter delight for lovers of real English food' -- Daily Telegraph 'Some lip-smackingly delicious recipes ... guaranteed to bring out the country girl or boy in you' -- Heat 'Ripe and magnificent ... a good and beautiful book' -- Guardian

About the Author
Hugh Fearnley-Whittingstall has become widely known as a broadcaster for his uncompromising commitment to real food and honest home cooking. His three series for Channel 4 -- most recently River Cottage Forever -- have earned Hugh a huge popular following. His most recent book, THE RIVER COTTAGE COOKBOOK, scooped the top food writing awards in 2002, winning the Glenfiddich Trophy, the Andre Simon Food Book of the Year and the Guild of Food Writers' Michael Smith Award. Hugh lives in Dorset with Marie and their son Oscar.

Customer Reviews

My favorite cookbook, bar none
There are several recipes in this cookbook--the one for batter-fried pollack comes to mind--that in themselves justify the purchase of the book. But what really makes this volume special is that almost ALL of the recipes are that good. Literally more than half of them are in heavy rotation in my kitchen.

I trust Hugh F.-W.'s tastes and techniques so fully that several times I have cooked a dish from this book for the first time when I had guests coming. The results are always delicious.

Although several of the recipes are quite easy, this is not a book for people interested in convenience food. It is for people who care about quality whole foods and want to learn superlative, yet earthy, ways to cook them.