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)Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
River Cottage Cookbookby Hugh Fearnley-Whittingstall, Simon Wheeler (Photographer)
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
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.
A groundbreaking book on eliminating the "rubbish" from your diet and maximizing the pleasures of the table, from British food personality Hugh Fearnley-Whittingstall. Original edition has sold 300,000 copies in Europe. Throroughly Americanized for a North American audience.Reviews"There's something delightful about considering what it would mean to raise animals and then eat them nose to tail, close to the land."ÄîNew York Times Book Review Summer Reading issue, cookbook roundup"Fearnley-Whittingstall is on a mission, determined to persuade us that the life he writes about is within our reach...Whatever the topic, he is consistently entertaining."ÄîNew York Times MagazineIncluded in the Summer Reading Issue, Cookbook Roundup 6/1/08 in the New York Times Book Review"An intense and heartfelt almanac of raising and eating organic plants and animals without the intrusive use of slaughterhouses, packaging plants, or grocery stores."ÄîPublishers Weekly STARRED reviewÄúLocavore Bible: Cooks so intent on eating locally that they grow their own food will have a definitive tome.ÄùÄîFood & Wine, 100 to Taste List
Fearnley-Whittingstall is a well-known British cookbook author and food writer, and he has been the host of several popular TV series, some of them filmed at River Cottage, his farm in Dorset. An American edition of his River Cottage Meat Book was published last year, and now comes this Americanized version of his first River Cottage cookbook for his growing number of U.S.-based fans. Fearnley-Whittingstall is committed to organic food, humanely raised livestock, and sustainable agricultural practices, and his hope is that this book will encourage more people to become aware of the source of the food they eat-as well as increase their pleasure in eating good food. The book is divided into four sections-Garden, Livestock, Fish, and Hedgerow (wild game and foraged food)-and each one includes practical advice on all sorts of topics, from starting a vegetable garden to raising pigs to smoking or pickling fish, along with recipes. The author writes with passion and humor, and his unusual book will be useful as both a reference and a cookbook. Highly recommended.
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Meet the Author
HUGH FEARNLEY-WHITTINGSTALL is a renowned British broadcaster, writer, farmer, educator, and campaigner for real food. The author of seven books, Hugh lives with his wife and three children on the River Cottage farm in Devon, England.
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If you are interested in becoming more self-sufficient, or just in thinking about where your food comes from, then this is the book for you. From advice on how to grow and cook your own fruit and vegetables to how to buy and keep a cow to how to make your own bacon, this guide has it all. While some of the ideas require a little space, it has me wanting to keep my own chickens and grow a vegetable garden. Great stuff.