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River Cottage A to Z: Our Favourite Ingredients, & How to Cook Them by Tim Maddams, Pam Corbin, Mark Diacono, Hugh Fearnley-Whittingstall, Nick Fisher, Gill Meller, John Wright, Nikki Duffy, Steven Lamb (Hardcover, 2016)
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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.
- Buy it nowRiver Cottage A to Z: Our Favourite Ingredients, & How to Cook Them by Pam Corbi
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'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.Product Identifiers
PublisherBloomsbury Publishing
ISBN-139781408828601
eBay Product ID (ePID)223932424
Product Key Features
Book TitleRiver Cottage a to Z: Our Favourite Ingredients, & How to Cook Them
AuthorTim Maddams, Pam Corbin, Mark Diacono, Hugh Fearnley-Whittingstall, Nick Fisher, Gill Meller, John Wright, Nikki Duffy, Steven Lamb
FormatHardcover
LanguageEnglish
TopicCooking, Cooking by Ingredient
Publication Year2016
GenreCookbooks
Number of Pages708 Pages
Dimensions
Item Height272mm
Item Width205mm
Item Weight2647g
Additional Product Features
Title_AuthorMark Diacono, Tim Maddams, John Wright, Steven Lamb, Nikki Duffy, Hugh Fearnley-Whittingstall, Pam Corbin, Gill Meller, Nick Fisher
Country/Region of ManufactureUnited Kingdom
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Ratings and reviews
Most relevant reviews
- 14 Jan, 2024
Educational, useful and tasty results
Interesting approach to recipes and ingredients. It's an education.Verified purchase: YesCondition: Pre-owned
- 21 May, 2023
helps a lot
Great readVerified purchase: YesCondition: Pre-owned
- 12 Oct, 2016
atoz river cottage
fab bookVerified purchase: YesCondition: New
