A glorious A to Z of more than 330 ingredients and 350 recipes, this is set to become an essential guide to cooking and eating well
Hugh Fearnley-Whittingstall is a writer, broadcaster and campaigner. His series for Channel 4 and the BBC have earned him a huge following, while his River Cottage books have collected multiple awards including the Glenfiddich Trophy and the André Simon Food Book of the Year. Joining him for this book are the team from River Cottage, including Gill Meller, Nikki Duffy, Mark Diacono, Pam Corbin, John Wright, Nick Fisher, Steven Lamb and Tim Maddams, all experts in their fields. rivercottage.net / @rivercottage
The River Cottage crew hit all the right notes in their descriptions, whether they're singing the praises of pork and spinach or explaining the various applications of salt . . . a fascinating and impressively produced work. - Publishers Weekly While these essays on individual ingredients offer comprehensive data on the origins, propagation, and culinary uses of vegetables, herbs, seafood, and meats, they are written with such enthusiasm and good humor that even nonfoodies may find themselves both intrigued and even laughingout loud. Written with a decidedly British voice, the book pours out a torrent of well-organized andvaluable reference material. - Booklist [A] delightful, veddy British doorstop of a book . . . the essays on ingredients are oftentimes as beautiful and evocative as they are smart and practical. - Atlanta Journal Constitution
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