River Cottage Every Day
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- €22.99
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- €22.99
Publisher Description
Putting food on the table for the family quickly and economically
doesn't mean you have to compromise on quality. This book shows how
Hugh's approach to food can be adapted to suit any growing, working
family, or busy young singles and couples for that matter. Breakfast,
baking, lunchboxes, quick suppers, healthy snacks, eating on the move
and weekend cooking for the week ahead - all these, and more, will be
covered in River Cottage Every Day.
As Hugh says:
'I
make no prior assumptions about where you shop, what you may or may not
know about growing vegetables or keeping livestock, whether you can
tell the difference between a swede and turnip, or know what to do with
a belly of pork and a breast of lamb. Instead, I'll show you easy and
confidence-inspiring ways with cuts of meat, types of fish and other
ingredients you may not have tried before. And I'll offer you new
approaches that I hope will breath new life to familiar staples, like
rice, spuds, beans, and your daily bread.
Above all, I intend to tempt you irresistibly towards a better life
with food, with a whole raft of recipes that I think you will love. I
hope some of them will become your absolute favourites, and the
favourites of your dear friends and beloved family. I hope that the
dishes you like best will infiltrate and influence your cooking, giving
you increased confidence and fresh ideas. In short, I hope that before
long, cooking simple and delicious food from the best seasonal
ingredients becomes second nature and first priority for you, not just
once in a while, but every day.'
PUBLISHERS WEEKLY
Hugh Fearnley-Whittingsall's newest edition to the River Cottage series focuses on the recipes he cooks at home for his family. He sees our food culture as a continuum, with those who are thoroughly involved with the story of their food on one end and those who are entirely dependent on anonymous, industrially produced food on the other. His object, he says, is to help people move along in the direction of "more engagement with real fresh food, away from dependence on the industrial food machine." Chapters include "Making Breakfast," "Daily Bread," Weekday Lunch (box)," "Fish Forever," "Thrifty Meat," "Vegetables Galore," "The Whole Fruit," and "Treats." Fearnley-Whittingsall's anecdotes about the recipes his kids make for their breakfasts (pancakes, oatmeal, tomato toast) and the lunches he packs for his wife (sardine ni oise, frittatas, slaws) hit home. The fish chapter focuses on sustainable species (and the intro outlines why you should avoid others). The meat chapter, interestingly, deals only with "secondary cuts," and offers intriguing yet homey recipes for neck of lamb, venison and pork burgers, oxtail stew, and spring chicken broth, to give cooks the confidence to open up new avenues and reduce waste. Throughout this wonderfully illustrated book, Fearnley-Whittingsall's passion is palpable, his genuine, spiritual love of food inspiring.