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

by Hugh Fearnley-Whittingstall, Pam Corbin, Mark Diacono, Nikki Duffy, Nick Fisher

Overview

An authoritative and glorious A to Z of more than three hundred ingredients and three hundred recipes, set to become an essential tome in the River Cottage library.

This huge and beautiful book is a River Cottage encyclopedia of ingredients. With entries on vegetables, fruits, herbs, spices, meat, fish, foraged foods, dairy, oils, vinegar, and much more, it celebrates more than three hundred ingredients that the modern cook might come across.

Each ingredient is described by Hugh Fearnley-Whittingstall or an expert contributor from his River Cottage team. They explain how best to prepare a given ingredient, which varieties to look for, and optimum seasonality. For every entry there is a delicious recipe.

With stunning food photography and gorgeous illustrations, River Cottage A to Z is an ambitious work that will become a guide for every kitchen, as indispensable as The Fannie Farmer Cookbook.

Product Details

ISBN-13:	9781408828601
Publisher:	Bloomsbury USA
Publication date:	05/02/2017
Pages:	708
Product dimensions:	8.60(w) x 11.00(h) x 2.30(d)

About the Author

Hugh Fearnley-Whittingstall is a writer, broadcaster, and campaigner. His series for Channel 4 have earned him a huge popular following, while his River Cottage books have collected multiple awards, including the Glenfiddich Trophy and the André Simon Food Book of the Year. Joining him for this book is the River Cottage team of experts. Hugh has won a BAFTA as well as awards from the Observer and the Guild of Food Writers. He lives in Devon with his family.

rivercottage.net / @rivercottage

Editorial Reviews

01/02/2017
The latest, and most expansive, tome from the team at Fearnley-Whittingstall’s Devon, England–based River Cottage cooking school and restaurants is an alphabetical guide to some of their most commonly used ingredients, with accompanying recipes. Each entry, from alexanders to zander (zucchini appear under their British name of courgettes) receives a profile, tips on selection and seasonality, and a single recipe showcasing its key qualities. Unlike other books of this type that offer a “one and done” approach to an alphabetical listing, Fearnley-Whittingstall and company include additional recipes for each ingredient, should readers want to dig further. As a cookbook, it’s an interesting effort: the team’s recipes (deviled parsnips, paella. French beans with shallots and black olives, etc.) are fairly straightforward and few call for arcane or hard-to-source ingredients. But the book works better as a reference. 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. There’s a decidedly British bent to the book, and readers on this side of the pond may question the inclusion of U.K.-specific ingredients (bilberries, hake) or the need for a hogweed recipe. Still, it’s a fascinating and impressively produced work that will likely see greater use in the living room than the kitchen. (May)

Publishers Weekly

"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

From the Publisher