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Hugh Fearnley-Whittingstall

Most popular at the top

  • River Cottage Every Dayby Hugh Fearnley-Whittingstall

    Ten Speed Press 2011; US$ 32.50

    British iconoclast and sustainable food champion Hugh Fearnley-Whittingstall goes back to basics in the newest addition to his series of award-winning River Cottage books. 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... more...

  • River Cottage Vegby Hugh Fearnley-Whittingstall

    Appetite by Random House 2013; US$ 29.95

    A comprehensive collection of 200+ recipes that embrace vegetarian cuisine as the centerpiece of a meal, from the leading food authority behind the critically acclaimed River Cottage series. Pioneering champion of sustainable foods Hugh Fearnley-Whittingstall embraces all manner of vegetables in his latest cookbook, an inventive offering of more... more...

  • River Cottage Vegby Hugh Fearnley-Whittingstall

    Ten Speed Press 2013; US$ 35.00

    A comprehensive collection of 200+ recipes that embrace vegetarian cuisine as the centerpiece of a meal, from the leading food authority behind the critically acclaimed River Cottage series. Pioneering champion of sustainable foods Hugh Fearnley-Whittingstall embraces all manner of vegetables in his latest cookbook, an inventive offering of more... more...

  • Hugh Fearlessly Eats It Allby Hugh Fearnley-Whittingstall

    Bloomsbury Publishing 2011; US$ 10.99

    ‘It has been said that I will eat anything. That is, of course, nonsense. A fried egg that still has a pool of runny egg white clinging to the yolk is a definite no-no. Still, I must admit that it was with some pride that I read, in one review of my series A Cook on the Wild Side , that I had been given the sobriquet "Hugh Fearlessly Eatsitall"...'... more...

  • Hugh's Three Good Thingsby Hugh Fearnley-Whittingstall

    Bloomsbury Publishing 2012; US$ 32.99

    How often have you wished there was a magic formula to simplify cooking? Well, there is. Put three good things together on a plate and, somehow, the whole is always greater and more delicious than the sum of its parts. Looking back over nearly two decades of professional cookery, Hugh Fearnley-Whittingstall has worked out the combinations that make... more...

  • The River Cottage Fish Bookby Hugh Fearnley-Whittingstall; Nick Fisher

    Ten Speed Press 2012; US$ 45.00

    The formidable River Cottage team turns their attention to all matters aquatic in this definitive guide to freshwater fish, saltwater fish, and shellfish. Hugh Fearnley-Whittingstall and Nick Fisher examine the ecological and moral issues of fishing, teach individual skills such as catching and descaling, and offer a comprehensive (and fascinating)... more...

  • The River Cottage Preserves Handbookby Pam Corbin; Hugh Fearnley-Whittingstall

    Ten Speed Press 2010; US$ 22.00

    The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, seasonal, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. In this new addition to the award-winning collection, River Cottage master preserver Pam Corbin helps you transform... more...

  • The River Cottage Bread Handbookby Daniel Stevens; Hugh Fearnley-Whittingstall

    Ten Speed Press 2010; US$ 22.00

    The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, local, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. In this new addition to the award-winning collection, River Cottage baking instructor Daniel Stevens shares his irrepressible... more...

  • The Taste of Britainby Laura Mason; Catherine Brown; Hugh Fearnley-Whittingstall

    HarperCollins Publishers 2010; Not Available

    For too long Britain has failed to celebrate its culinary heritage. But from the introduction of borage to the British Isles by the Romans to the nation's love-hate relationship with Marmite, Britain has always played host to an astonishing range of gustatory traditions. more...

  • The Taste of Britainby Laura Mason; Catherine Brown; Hugh Fearnley-Whittingstall

    HarperCollins Publishers 2010; Not Available

    For too long Britain has failed to celebrate its culinary heritage. But from the introduction of borage to the British Isles by the Romans to the nation's love-hate relationship with Marmite, Britain has always played host to an astonishing range of gustatory traditions. more...

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