British iconoclast and sustainable food champion Hugh Fearnley-Whittingstall goes back to basics in this guide to simple, everyday home cooking.
In River Cottage Every Day, Hugh shares the dishes that nourish his own family of three hungry school-age kids and two busy working parents—from staples like homemade yogurt and nut butters to simple recipes like Mixed Mushroom Tart; Foil-Baked Fish Fillets with Fennel, Ginger, and Chile; and Foolproof Crème Brûlée.
Hugh brings his trademark wit and infectious exuberance for locally grown and raised foods to a wide-ranging selection of appealing, everyday dishes from healthy breakfasts, hearty breads, and quick lunches to all manner of weeknight dinners and enticing desserts. Always refreshingly honest, but without sermonizing, Hugh encourages us to build a close relationship to the sources of our food and become more involved with the way we acquire and prepare it. But he doesn’t shrink from acknowledging the challenges of shopping and cooking while juggling the demands of work and family. So while Hugh offers an easy recipe for homemade mayonnaise, he admits to having a jar of store-bought mayo lurking in the fridge, just like the rest of us!
Including helpful and encouraging advice on how to choose the finest meat, freshest fish, and most mouthwatering fruits and vegetables, River Cottage Every Day shows us that deliciously prepared and thoughtfully sourced meals can be enjoyed every day of the year.
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.