This text is more than just a collection of Hugh's recipes. It's also a friendly, practical guide to the River Cottage lifestyle, with advice on rearing your own meat, growing your own vegetables, and tapping into the free wild harvest.
"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
