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River Cottage A to Z - Our Favourite Ingredients, & How to Cook Them (Hardcover) Loot Price: R750
Discovery Miles 7 500
You Save: R387 (34%)
River Cottage A to Z - Our Favourite Ingredients, & How to Cook Them (Hardcover): Hugh Fearnley-Whittingstall, Pam Corbin, Mark...

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River Cottage A to Z - Our Favourite Ingredients, & How to Cook Them (Hardcover)

Hugh Fearnley-Whittingstall, Pam Corbin, Mark Diacono, Nikki Duffy, Steven Lamb, Tim Maddams, Gill Meller

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List price R1,137 Loot Price R750 Discovery Miles 7 500 | Repayment Terms: R70 pm x 12* You Save R387 (34%)

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`Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-Whittingstall The definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen. Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd's pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips. With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us - all brought to life by Simon Wheeler's atmospheric photography, and Michael Frith's evocative watercolour illustrations.

General

Imprint: Bloomsbury Publishing Plc
Country of origin: United Kingdom
Release date: September 2016
Authors: Hugh Fearnley-Whittingstall • Pam Corbin • Mark Diacono • Nikki Duffy • Steven Lamb • Tim Maddams • Gill Meller
Dimensions: 279 x 213 x 60mm (L x W x T)
Format: Hardcover - Cloth over boards / With dust jacket
Pages: 708
ISBN-13: 978-1-4088-2860-1
Categories: Books > Health, Home & Family > Cookery / food & drink etc
Books > Health, Home & Family > Cookery / food & drink etc > TV / celebrity chef cookbooks
Books > Health, Home & Family > Cookery / food & drink etc > General cookery
Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient
Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses
Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > General
Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > General
Books > Food & Drink > General cookery > Cookery by ingredient
Books > Food & Drink > General cookery > Cookery by ingredient > General
Books > Food & Drink > General cookery > Cookery dishes & courses
Books > Food & Drink > General cookery > Cookery dishes & courses > General
Books > Food & Drink > TV / celebrity chef cookbooks
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LSN: 1-4088-2860-X
Barcode: 9781408828601

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