Published to tie in with the third series of the acclaimed Channel 4 River Cottage , this book draws on Hugh Fearnley-Whittingstall's experiences at his home in Dorset. Hugh writes:"There are two reasons why you may want to buy this book. The first is more or less selfish, because the main aim here is simply to help you enjoy your life more - your life with food, that is. One of the most satisfying things about my life at River Cottage is that I've hardly ever had a bad meal here. Of course I've burned things and messed up once in a while. But I rarely have that experience that used to seem all too common, where I find myself thinking "why am I eating this rubbish?" The second reason is more political. This book is written with a strong awareness that our current food production system leaves a great deal to be desired. Most of the meat we eat comes from industrially farmed animals who lead miserable lives and are fed on inappropriate diets. It is neither as tasty nor as healthy as it should be. Much of the fruit and vegetables we eat is the product of intensive agriculture that pollutes the land we live on and leaves unnecessary residues on and in the produce. I don't like that, and I know more and more people who feel the same way. 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." With over 100 recipes, and Simon Wheeler's acclaimed photography, "The River Cottage Cookbook" should appeal to all downshifters and to all those who prefer their food to be full-blooded and wholesome.
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"In this engaging and illuminating book, Hugh Fearnley-Whittingstall considers everything that ends up on the table in front of us--from humble beets to heirloom pigs--and puts forth another lucid argument for sustainable, responsible eating. Few books have made me as anxious to get to the market and then into the kitchen as this one. The lessons in it--and the considerable intelligence behind them--make The River Cottage Cookbook required reading for anyone who cares a whit about what they eat."
--David Chang, chef/owner of Momofuku Noodle Bar and Momofuku Ssäm Bar
"Hugh Fearnley-Whittingstall is a brilliant, argumentative British writer who champions the humane production of meat and the importance of local butchers, and he emphasizes that all cooking has a moral dimension."
--Cynthia Zarin, Gourmet
"Labeling Hugh a chef is like calling the Pope a churchgoer."
--Dan Barber, chef/owner of Blue Hill
Hugh Fearnley-Whittingstall is the idiosyncratic and highly acclaimed presenter of Channel 4's TV Dinners, A Cook on the Wild Side and Escape to River Cottage, as well as a columnist for the Independent on Sunday and Sunday Times. He has three times been nominated for the prestigious Glenfiddich Food Awards, winning once with the second series of A Cook on the Wild Side. Hugh lives in Dorset with his partner Marie and their son Oscar.
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Descripción Harpercollins Pub Ltd, 2001. Hardcover. Estado de conservación: Brand New. 10.25x8.00x1.75 inches. In Stock. Nº de ref. de la librería zk0002202042
Descripción Harpercollins Pub Ltd, 2001. Hardcover. Estado de conservación: New. Nº de ref. de la librería DADAX0002202042