The River Cottage Cookbook

by Hugh Fearnley-Whittingstall, River Cottage

ISBN-10: 0002202042
ISBN-13: 9780002202046
Region: British
Publication Date: March, 2001
Add your vote for this cookbook
0
Your rating: None

Recipe Index

Recipesort icon Page Rating
Baby Vegetables 91
0
Beetroot Soup with Feta 92
0
Best Ever Vanilla Ice-cream 127
0
Blackberry and Apple Crumble Tart 430
0
Blackberry/Elderberry Wine 433
0
Brawn 230
0
Bunny Burgers 416
0
Celeriac and Chilli Gratin 108
0
Cheaty Peach Ice-cream 130
0
Cherry Clafoutis 125
0
Chicken with Bacon, Peas and Cream (a sauce for pasta) 257
0
Chinese-style Pig’s Trotters 229
0
Clams with Pork Fillet and Chorizo 341
0
Cold Chicken with Potatoes and Anchovies 257
0
Cold Roast Beef with Fresh Horseradish Sauce 238
0
Courgette and Milk Soup 99
0
Courgette Bruschetta 99
0
Courgette Sauce for Pasta 99
0
Courgette Soufflé 98
0
Cranachan Trifle 123
0
Crayfish Cocktail 352
0
Crispy Pig’s Ear with Hugh’s Tartare Sauce 233
0
Croquetas de Gallina (Elena’s Chicken Croquettes) 258
0
Crustacea Soup 337
0
Cuttlefish (or Squid) in the Greek Style 346
0
Deep-fried Stuffed Courgette Flowers 99
0
Eels in Green Herb Sauce 353
0
Elderflower and Gooseberry Fool 427
0
Elderflower Cordial 417
0
Fennel Risotto with Scallops 348
0
Floating Islands with Blackcurrant Sauce 124
0
Fresh Green Tomato and Coriander Salsa 104
0
Fresh Tomato Salsa 104
0
Game Terrine 414
0
Gary Fooks’ Chinese Sea Bass 331
0
Glazed Baked Ham with Spiced Figs and Parsley Sauce 226
0
Gooseberry and Elderflower Ice-cream 130
0
Gravad Max 328
0
Green Herb Sauce (Salsa Verde) 118
0
Grilled Sprats with Mustard Sauce 330
0
Hugh’s Grey Mullet Grilled over Fennel Sticks 331
0
Ivan’s Neck of Lamb with Lemon and Thyme 244
0
Jugged Hare 420
0
Lamb’s Kidneys with Chilli and Lentils 248
0
Leg of Mutton or Lamb Baked in Hay 243
0
Little Pike Terrines 349
0
Liver and Bacon 242
0
Lobster Thermidor 338
0
Mussel and Sea Beet Gratin 343
0
Nettle Soup 422
0
Pastilla 413
0
Pea, Lettuce and Lovage Soup 120
0
Perfect Mash 114
0
Pigeon Pittas with Pea and Peppercorn Purée 417
0
Pike Fish Cakes 352
0
Plum Bread and Butter Pudding
132
0
Poached Egg on Toast with Sorrel 424
0
Porcini (Cep) Lasagne 426
5
Pot-roast Chicken and Vegetables 253
0
Prawn and Sea Lettuce Tempura 340
0
Provençal Marinated Salt Cod 333
0
Pumpkin Risotto with Crispy Sage 113
0
Purple Sprouting Broccoli with Anchovy and Chilli Dressing 97
0
Rabbit Satay with Spicy Peanut Sauce 412
0
Radicchio and Chilli Pasta Sauce 108
0
Rappie Pie 342
0
Raspberry and Redcurrant Sorbet 130
0
Raspberry Jam 131
0
Ratatouille 106
0
Ray’s Liver Pâté 228
0
Real Parsley Sauce 119
0
Rich Tomato Sauce with Bacon 100
0
Rillons 232
0
River Cottage Chutney 117
0
Roast Belly of Pork 225
0
Roast Chicken with Honey and Couscous 252
0
Roast Tomato Sauce 100
0
Rowan and/or Crab Apple (and other fruit) Jellies 432
0
Salt Beef 241
0
Salt Beef and Potato Mash 242
0
Scallop Tortillas with Red Salsa and Guacamole 344
0
Sloe, Bullace or Damson Vodka 431
0
Spider or Brown Crab Linguine 336
0
Split Pea and Green Peppercorn Purée 119
0
Stalkers’ Breakfast - Roe Liver and Mushrooms 416
0
Steak Tartare 237
0
Strawberry Sandwiches 122
0
Strawberry Water-ice, Italian Style 127
0
Stuffed Puffball 425
0
Tagine of Mutton and Apricots 251
0
Tail and Tongue of Beef with Rich Red Wine Sauce 239
0
Taramasalata 332
0
Tartiflette 225
0
Tomato Ketchup 105
0
Tomato, Basil and Chilli ‘Sweet’n‘Hot’ Dipping Sauce 101
0
Tortilla 116
0
Tripe with Chickpeas and Chorizo 240
0
Ukrainian Chicken Borscht 256
0
Watercress Soup with Poached Egg 423
0
Weeping Leg of Lamb or Mutton with Root Vegetables 250
0
Whole Pumpkin Baked with Cream 112
0

Publishers Information

About The River Cottage Cookbook

Publisher Web Link: http://www.harpercollins.co.uk/

More than just a collection of Hugh’s recipes, this book is a witty, practical guide to the River Cottage lifestyle from Channel 4’s iconoclastic back-to-basics chef. Includes tips on how best to buy organic produce and, for the more adventurous, advice on rearing your own meat, growing your own vegetables, and tapping into the free wild harvest.

‘How much of this book you incorporate into your life is up to you. But if all you do is grow a few herbs in a window box, make nettle soup once a year, and try a free-range goose for Christmas instead of a frozen turkey, you will already, I hope, be enjoying your life more.’ Hugh Fearnley-Whittingstall. With over one hundred recipes and Simon Wheeler’s acclaimed photography, The River Cottage Cookbook has been a hugely influential and original book, appealing to all downshifters and those who prefer their food to be full-blooded and wholesome. The River Cottage Cookbook has won the Andre Simon Food Book of the Year Award, the Guild of Food Writers’ Michael Smith Award and the Glenfiddich Trophy and Food Book of the Year. (http://www.harpercollins.co.uk/)

Author Information

About Hugh Fearnley-Whittingstall

Author Web Link: http://www.rivercottage.net/

It was 1998 when Hugh moved into the original River Cottage in Dorset, to start growing and rearing some of his own food. ‘River Cottage’ has since moved on, and has grown and developed, but we continue to stand for the same principles: self-sufficiency, food integrity, and the consumption of local, seasonal produce.

Today, River Cottage consists of several different projects...

River Cottage HQ (Park Farm) is our base for running courses and events inspired by the philosophy of the original River Cottage – ranging from a night’s dining and entertainment, through to courses in foraging, curing, gardening, breadmaking, butchery and more. For full details, see the River Cottage HQ Events and Courses homepage and meet the River Cottage Team.

River Cottage also has a Local Produce Store in Axminster, where we work with a wonderful collection of local and organic food & drink producers from the South West. We stock a wide selection of the very best local and seasonal provisions including milk, eggs, bread, meat, poultry, beers and wines. The Axminster Canteen annexed to the Local Produce Store serves meals during the day and is open for evening service and Sunday lunch.

We have also teamed up with our friends at Komedia to bring River Cottage to Bath. The Bath Canteen is open every day and like the Axminster Canteen, showcases the very best of what the South West has to offer.

Our other projects include series for television, regular food columns, and a range of books, DVDs and online courses, some of which you may already be familiar with. To keep up-to-date with our latest news, bookmark our News homepage, or sign up for our monthly newsletter.

River Cottage is not a charity, but does aim to be a ‘more than profit’ organisation. This means, firstly, that we are ready to re-invest much of our income in developing our ideology and the base of our activities.

It also means that we should be ready to hold back from, or turn down, business that conflicts with our ideology and our commitment to ethical business practice. Thirdly, we feel we should also be making links with, and finding ways to support, other organisations who share our ideas.  (http://www.rivercottage.net/)

Cookbooks by Hugh Fearnley-Whittingstall


About River Cottage

Author Web Link: http://www.rivercottage.net/

Cookbooks by River Cottage