Research Catalog

River Cottage A to Z : our favourite ingredients, & how to cook them

Title
River Cottage A to Z : our favourite ingredients, & how to cook them / introduction by Hugh Fearnley-Whittingstall ; essays and recipes by Pam Corbin, Mark Diacono, Nikki Duffy, Hugh Fearnley-Whittingstall, Nick Fisher, Steven Lamb, Tim Maddams, Gill Meller, John Wright ; photography by Simon Wheeler ; illustrations by Michael Frith.
Publication
London ; New York, NY : Bloomsbury, 2016.

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FormatAccessStatusCall NumberLocation
TextUse in libraryRequestJFF 18-968Schwarzman Building - Main Reading Room 315

Details

Additional Authors
Description
707 pages : color illustrations; 28 cm
Subjects
Genre/Form
Cookbooks.
Note
  • Includes index.
Call Number
JFF 18-968
ISBN
  • 9781408828601
  • 140882860X
OCLC
959538396
Title
River Cottage A to Z : our favourite ingredients, & how to cook them / introduction by Hugh Fearnley-Whittingstall ; essays and recipes by Pam Corbin, Mark Diacono, Nikki Duffy, Hugh Fearnley-Whittingstall, Nick Fisher, Steven Lamb, Tim Maddams, Gill Meller, John Wright ; photography by Simon Wheeler ; illustrations by Michael Frith.
Publisher
London ; New York, NY : Bloomsbury, 2016.
Type of Content
text
still image
Type of Medium
unmediated
Type of Carrier
volume
Summary
'Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-Whittingstall The definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen. Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd's pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips. With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us - all brought to life by Simon Wheeler's atmospheric photography, and Michael Frith's evocative watercolour illustrations.
Added Author
Fearnley-Whittingstall, Hugh, writer of added commentary.
Corbin, Pam, writer of added text.
Diacono, Mark, writer of added text.
Duffy, Nikki, writer of added text.
Fisher, Nick, 1953- writer of added text.
Lamb, Steven, writer of added text.
Maddams, Tim, writer of added text.
Meller, Gill, writer of added text.
Wright, John, 1951- writer of added text.
Frith, Michael, illustrator.
Wheeler, Simon de Courcy, photographer.
Research Call Number
JFF 18-968
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