Series:

The Hungry Student

3 total works

Cover of The River Cottage Meat Book
First published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK quickly became an underground hit among food cognoscenti around the world. Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to choosing and storing meats and fowl; and three parts techniques and recipes for roasting, cooking, barbecuing, preserving, and processing meats and getting the most out of leftovers. With this thought-provoking and practical guide, meat eaters can knowledgeably buy and prepare meat for better health and better living, while supporting the environment, vibrant local economies, and respectful treatment of animals.


   • Already a sensation in the United Kingdom, this groundbreaking treatise on choosing and preparing meat is now available in the United States for the first time.
   • Includes more than 100 recipes and more than 200 full-color photographs.
   • Thoughtfully Americanized, with complete information about assorted cuts (including illustrations), production standards, and sources for buying and learning about meats in the United States.
   • British edition has sold 150,000 copies.

Cover of The River Cottage Family Cookbook
"U.S. edition of the best-selling British cooking primer for children and families, featuring a broad range of recipes that can be made by children age ten and older"--Provided by publisher.

Cover of The River Cottage Year

In this new book, the follow-up to his bestselling River Cottage Cookbook, Hugh writes about the year on his Dorset smallholding. He recalls, month by month, the highs and lows of past years, and anticipates the 12 months ahead - what'll be in season when, and when'll be the best months to crack on with such tasks as chick rearing and sheep shearing, haymaking and hedge laying.



But, for all its outdoorsy information, the real focus of THE RIVER COTTAGE YEAR is indoors - at Hugh's kitchen table. With over 100 brand new recipes, this is above all a cookery book and for once a genuinely seasonal one, celebrating local seasonal produce at its very best - chestnuts in January, artichokes in March, rhubarb in April, asparagus in May, strawberries in June, blackcurrants in July, tomatoes in August, plums in September, apples in October, pumpkins in November and parsnips in December...



Full of his hard-earned smallholder's wisdom, seasoned with his infectious good humour, THE RIVER COTTAGE YEAR is Hugh's rallying cry for us to reclaim the seasons.