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The River Cottage A to Z : Our Favourite Ingredients & How to Cook Them - Hugh Fearnley-Whittingstall

The River Cottage A to Z

Our Favourite Ingredients & How to Cook Them

Hardcover Published: 28th September 2016
ISBN: 9781408828601
Number Of Pages: 708

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An authoritative and glorious A-Z of more than 350 ingredients and 350 recipes, set to become an essential tome in the River Cottage library

This huge and beautiful book is a River Cottage 'Larousse' of ingredients. With entries on vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, dairy, oils, vinegar and much more, it celebrates more than 300 ingredients that the modern cook might come across.

Each ingredient is described by Hugh Fearnley-Whittingstall or an expert contributor from his River Cottage team - for example Nick Fisher covers seafood and John Wright writes on mushrooms. They explain which varieties to look for and how best to prepare them, and provide detailed information on seasonality, habitat, alternative names, Latin names, landing sizes (for fish), and easy growing instructions (for vegetables and herbs). There is also a delicious recipe for every entry.

With stunning photography by Simon Wheeler and evocative illustrations, this is an ambitious work that will become an indispensable guide for every kitchen.

About the Author

Hugh Fearnley-Whittingstall is a writer, broadcaster and campaigner. His series for Channel 4 have earned him a huge popular following, while his River Cottage books have collected multiple awards including the Glenfiddich Trophy and the Andr. Simon Food Book of the Year. Joining him for this book are the team from River Cottage, including Gill Meller, Nikki Duffy, Mark Diacono, Pam Corbin, John Wright, Nick Fisher, Steven Lamb and Tim Maddams, all experts in their fields.


Great reference cookbook.


Excellent reference cookbook from the fabulous people of River Cottage.

McLaren Vale


No photos?


Average cookbook



The River Cottage A to Z

4.0 2


The River Cottage crew hit all the right notes in their descriptions, whether they're singing the praises of pork and spinach or explaining the various applications of salt . . . a fascinating and impressively produced work." - Publishers Weekly

"While these essays on individual ingredients offer comprehensive data on the origins, propagation, and culinary uses of vegetables, herbs, seafood, and meats, they are written with such enthusiasm and good humor that even nonfoodies may find themselves both intrigued and even laughingout loud. Written with a decidedly British voice, the book pours out a torrent of well-organized andvaluable reference material." - Booklist

ISBN: 9781408828601
ISBN-10: 140882860X
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 708
Published: 28th September 2016
Publisher: Bloomsbury Publishing
Country of Publication: GB
Dimensions (cm): 21.0 x 15.0  x 2.2
Weight (kg): 0.42
Edition Number: 1