Product Description

First published in the United Kingdom in 2001, THE RIVER COTTAGE COOKBOOK quickly became a hit among food cognoscenti around the world. Now tailored for American cooks, this authoritative and animated ode to eating well is one part manifesto and one part guidebook for choosing and storing food grown in the garden, butchered from prize animals, or foraged or caught locally. Fearnley-Whittingstall writes with humor, wit, and clarity, bringing American readers what his legions of British fans have enthusiastically embraced: the best techniques and recipes for getting the most out of simple, superior food, while supporting the environment, vibrant local economies, and resourceful use of plants and animals.

Product Details

• Amazon Sales Rank: #202998 in Books
• Published on: 2008-05-01
• Released on: 2008-05-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 448 pages

From Publishers Weekly
Starred Review. Readers in search of a single tome illustrating not only how to deal with a pig carcass but also how to prepare a Shrimp and Sea Lettuce Tempura need look no further. English carnivore extraordinaire Fearnley-Whittingstall (The River Cottage Meat Book) has revised his 2001 answer to the Whole Earth Cookbook into this new, slightly Americanized, edition. There are 95 healthy recipes, everything from Strawberry Sandwiches to Nettle Soup, Crispy Pig's Ears to Pigeon Pitas (yes, real pigeons), but the work is primarily an intense and heartfelt almanac of raising and eating organic plants and animals without the intrusive use of slaughterhouses, packaging plants or grocery stores. For cooks with an acre or two of land, or with access to woodlands, there are priceless lessons in raising sheep (a good ram is hard to find), choosing the right cow (bright eyes and lumpless udders) and picking the perfect wild mushroom. For city dwellers, the author, pictured on the cover with a plump piglet under each arm and later shown happily tearing apart a rabbit, might just be the Edgar Allan Poe of poultry. As a benchmark, somewhere between horror and hors d'oeuvre, consider this typical set of instructions before delving into the text: A chicken is not ready to kill for the table until you think it is. Pick it up, feel its weight, and feel its breast. If it feels tempting, then you should kill it if you want to. (May)
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Review
"as good for the armchair as it is in the kitchen, even worth packing for reference outdoors" -- Tom Jaine, the Guardian

From the Back Cover
"In this engaging and illuminating book, Hugh Fearnley-Whittingstall considers everything that ends up on the table in front of us--from humble beets to heirloom pigs--and puts forth another lucid argument for sustainable, responsible eating. Few books have made me as anxious to get to the market and then into the kitchen as this one. The lessons in it--and the considerable intelligence behind them--make The River Cottage Cookbook required reading for anyone who cares a whit about what they eat."
--David Chang, chef/owner of Momofuku Noodle Bar and Momofuku Ssäm Bar

"Hugh Fearnley-Whittingstall is a brilliant, argumentative British writer who champions the humane production of meat and the importance of local butchers, and he emphasizes that all cooking has a moral dimension."
--Cynthia Zarin, Gourmet

"Labeling Hugh a chef is like calling the Pope a churchgoer."
--Dan Barber, chef/owner of Blue Hill

Customer Reviews

Back to basics
I hate this book. It makes me so terribly jealous of Hugh's country lifestyle. Filled with good, basic recipes and tons of information on growing foods and basic animal husbandry for anyone from city-dweller to rural smallholder, it is an upscale, up-to-date book in the vein of the old Carla Emery title "Encyclopedia of Country Living".

For city dwellers, in addition to Hugh's simple recipes, he offers plenty of good advice on how to choose the best of what is available at your grocer or supermarket. Plus, it's a healthy reminder of where food comes from.

It's a thick book. Real value for money! In these days of fast food and fast paced lifestyles, it pays to slow down and read and think and eat.

Now, I'm off to try his recipe for pumpkin risotto...

Less a cookbook than a guide to a sustainable foodie lifestyle
After falling in love with Hugh Fearnley-Whittingstall's The River Cottage Meat Book, I couldn't wait to get my hands on the River Cottage Cookbook, another book originally published in the UK and now available here. This is, without question, a wonderful, 5-star book... but I think "cookbook" is a bit of misnomer. There are 100 recipes, but they are illustrative of the author's advice rather than a set of "what to make for dinner" options.

Instead, most of the 430 pages are devoted to what I can only call instructions for a sustainable food-aware lifestyle. That might sound a little hippie-ish or zenlike, but I can't come up with a better expression. So let me get more specific by quoting from his introduction: "One of the most satisfying things about my life at River Cottage is that I've hardly ever had a bad meal here. ...I have never had that experience that used to seem all too common, where I find myself thinking, 'Why am I eating this rubbish?'" His goal, says F-W [don't ask me to type that name again!], is to help you maximize the amount of pleasure you get from food and minimize, or even eliminate, the rubbish.

The result is a book chock full of food *awareness*. The author isn't promoting complete self-sufficiency; he's happy to buy things (like bananas and wine) he can't promote himself. However, most of this book addresses the practical matters of raising and butchering livestock, growing a garden, fishing, and eating wild food. If you're old enough to remember the Foxfire books, and other "back to the land" titles that were common in my hippie youth, this book will bring such books to mind.

Organizationally, the book is split into four main sections (garden, livestock, fish, hedgerow) and then subsections within them (hedgerow includes wild meat, hedgerow greens, wild mushrooms, fruits and nuts, recipes). There's also a addendum for the U.S. edition, which discusses such things as the regional differences in "organic" labels.

He has plenty of specific advice in every category. The garden section covers how to prepare a garden, including dealing with pests and how to choose which plants to grow. Fortunately, for those of us unwilling or unable to plant a garden (much less those of us in Arizona, for whom his English recommendations are a wee bit unrealistic) F-W has plenty of advice on the best way to buy the items.

Since he expects that you're reading this book in order to become a small farmer yourself (or, at the very least, to understand where your food comes from), F-W assumes you need instruction on how to schedule the tasks involved in slaughtering pigs, build a ladder for chickens, or clean squid (aka cuttlefish). "There is no officially sanctioned way to dispatch a cuttlefish," he writes. "But personally I don't like to let them suffocate. So I give them a firm smack between the eyes with a stick or stone, and that seems to do the trick." The section on identifying, capturing and cooking the American signal crayfish (which has all but extinguished its native English cousin) made me want to wade into a creek immediately. (Even better, now I have more food-sourcing trivia than do most of my friends.)

Look how far I got before I mentioned a recipe! These are good, maybe great recipes, all very much in the comfort-food sort of cooking vein, knowing you'll have leftovers. After a recipe for pot-roast chicken and vegetables are three additional recipes: cold chicken with potatoes and anchovies; chicken with bacon, peas and cream (a sauce for pasta); and Mallorcan chicken croquettes.

Which is not to say the recipes are all peasant food. A random sample includes fennel risotto with scallops; classic boudin noir (since you'll have the pig blood...); homemade ketchup (start with 6 pounds of tomatoes); nettle soup.

I do love this book. It is entertaining, enlightening, laugh-out-loud funny ("Honey, I have to read this to you!" material abounds), and I have his chicken-in-the-pot recipe in my oven while I'm writing this review. I'm not sure how useful the book will be to me in the long run -- something tells me I shall not be raising any chickens, though I do like his instructions for smoking fish. But it is an incredibly *readable* book, and wholeheartedly enjoyable.

Why I Like THE RIVER COTTAGE COOKBOOK
Hugh manages to capture the natural enthusiasm he exudes for the subjects of food and self sustained living in his television show, in this book.

Nice pictures, a must have in any cookery book these days, are in abundance.

The book gives a good introduction to the worlds of animal husbandry and horticulture, which is exactly what he sets out to do, he doesn't get bogged down with detail and yet doesn't skip over things either.

The writing style is easy and informal, much like the tv show itself.

A must have for anyone who liked the show.