The River Cottage Fish Book

Go further and dip your floured fish in beaten egg and you'll get a lovely , slightly pancakey jacket over your fillet ... To paraphrase the marriage service ( not for the first time in a River Cottage book , according to our editor ) ...

Author: Hugh Fearnley-Whittingstall

Publisher: A&C Black

ISBN: 0747588694

Category: Cooking (Fish)

Page: 616

View: 798

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Provides an understanding of British fish, from their natural habitats to what sauce they go best with to how to respect their seasonality, in keeping with the River Cottage ethos. This book explains the ins and outs of procuring a good fish, as well as how to buy and catch fish in an ethical way, and how to prepare it for the kitchen.
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The River Cottage Fish Book

The formidable River Cottage team turns their attention to all matters aquatic in this definitive guide to freshwater fish, saltwater fish, and shellfish.

Author: Hugh Fearnley-Whittingstall

Publisher: Ten Speed Press

ISBN: 9781607740636

Category: Cooking

Page: 608

View: 931

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The formidable River Cottage team turns their attention to all matters aquatic in this definitive guide to freshwater fish, saltwater fish, and shellfish. Hugh Fearnley-Whittingstall and Nick Fisher examine the ecological and moral issues of fishing, teach individual skills such as catching and descaling, and offer a comprehensive (and fascinating) species reference section. They also demystify the cooking of fish with 135 recipes for preparing fish and shellfish in diverse ways, from pickling to frying to smoking. This ambitious reference-cookbook appeals to both intellect and appetite by focusing on the pleasures of catching, cooking, and eating fish while grounding those actions in a philosophy and practice of sustainability. The authors help us understand the human impact on the seafood population, while their infectious enthusiasm for all manner of fish and shellfish—from the mighty salmon to the humble mackerel to the unsung cockle—inspires us to explore different and unfamiliar species. Fish is superlative food, but it’s also a precious resource. The River Cottage Fish Book delivers a complete education alongside a wealth of recipes, and is the most opinionated and passionate fish book around.
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River Cottage A to Z

Eleven more books have followed, including the acclaimed River Cottage Meat Book and River Cottage Veg Every Day. Hugh's broadcasting work includes influential campaigns such as the BAFTA-winning Hugh's Fish Fight, and Hugh's War on ...

Author: Hugh Fearnley-Whittingstall

Publisher: Bloomsbury Publishing

ISBN: 9781408863657

Category: Cooking

Page: 672

View: 292

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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.
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Christmas at River Cottage

The plan is invariably hatched with my best fishing buddy, and River Cottage Fish Book co-author, Nick Fisher. We usually aim to go out on the 21, 22 or 23 December – a date we'll optimistically stick in the diary sometime in November.

Author: Lucy Brazier

Publisher: Bloomsbury Publishing

ISBN: 9781526645821

Category: Cooking

Page: 320

View: 954

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'Exactly the kind of person you want to lead you through Christmas... a comprehensive volume' Diana Henry, Sunday Telegraph Christmas at River Cottage encapsulates the very best that the season has to offer, guiding you from the autumn equinox, through advent and Christmas, and merrily into the new year with inspiration, traditions and indispensable recipes for every festive occasion. These are recipes that have been honed over the years and are rooted in the River Cottage foundations of tradition, seasonality and sustainability. As well as the ultimate versions of all the classics, there are a whole host of new ideas for showstopping centrepieces, sparkling cocktails, prep-ahead canapes, edible gifts, livening up leftovers, as well as some of Hugh Fearnley-Whittingstall's festive favourites. And accompanying all of this are tips from Lucy and Hugh on planning ahead, making natural decorations, effortlessly feeding a crowd and orchestrating the great Christmas Dinner so you'll also be able to find the magic along the way.
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River Cottage Veg Every Day

His previouswork includes The RiverCottageCookbook, for which hewon theGlenfiddich Trophy andthe André SimonAward, The River Cottage Meat Book and The River Cottage Fish Book, bothof which also won the André Simon Award, The River ...

Author: Hugh Fearnley-Whittingstall

Publisher: Bloomsbury Publishing

ISBN: 9781408837719

Category: Cooking

Page: 416

View: 992

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Why don't we eat more veg? They're healthy, cost-effective and, above all, delicious. Hugh Fearnley-Whittingstall believes that it is time to put this to rights, as he explains in this brilliant new book. He's come up with an abundance of veg-tastic recipes, including a warm salad of grilled courgettes, lemon, garlic, mint and mozzarella, a winter giant couscous salad with herbs and walnuts, radishes with butter and salt, lemony guacamole, linguine with mint and almond pesto and cherry tomatoes, baby carrot risotto, new potato gnocchi, a summer stir-fry with green veg, ginger, garlic and sesame, a winter stir-fry with Brussels sprouts, shiitake mushrooms and five-spice, a cheesy tomato tart, a spring onion gallette, roast jacket chips with merguez spices and spiced yoghurt, curried bubble and squeak, scrambled eggs and asparagus with lemon, tomato gazpacho, pea and parsley soup, roast squash wedges, baba ganoush, beetroot houmous, spinach pasties and barbecued corn on the cob. With over 200 recipes and vibrant photography from Simon Wheeler, River Cottage Veg Every Day is a timely eulogy to the glorious green stuff.
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River Cottage Every Day

The most accessible, recipe-led River Cottage book yet, as featured on Channel 4

Author: Hugh Fearnley-Whittingstall

Publisher: Bloomsbury UK

ISBN: 1408804336

Category: Cooking (Natural foods)

Page: 415

View: 684

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"A collection of more than 180 appealing everyday recipes from the bestselling author of the River Cottage series"--Provided by publisher.
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River Cottage Easy

The list goes on. With sumptuous photography from Simon Wheeler, this book will unlock a whole new world of fantastic food. Easy cooking with three delicious ingredients. It really is that simple.

Author: Hugh Fearnley-Whittingstall

Publisher:

ISBN: 1408888491

Category:

Page: 416

View: 874

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How often have you wished there was a magic formula to make cooking easier? Well, there is. Put just three good things together on a plate and, somehow, the whole is always greater and more delicious than the sum of its parts. Looking back over nearly two decades of professional cookery, Hugh Fearnley-Whittingstall has worked out the combinations that make magic. Salty, sweet, crunchy. Sharp, rich, crumbly. Hot, bland, crisp. Think scones with jam and cream, fish and chips with mushy peas, or porridge with golden syrup and cream.Hugh has used the formula of three to create more than 175 easy recipes, both well-loved classics and brand new ideas, based on trios like squash, ricotta and ham; aubergine, tomatoes and chickpeas; clams, tomatoes and garlic; chicken, tomatoes and tarragon; pork, potatoes and apples; pasta, courgettes and mozzarella; strawberries, cream and shortbread; and chocolate, ginger and digestives ... The list goes on.With sumptuous photography from Simon Wheeler, this book will unlock a whole new world of fantastic food. Easy cooking with three delicious ingredients. It really is that simple.
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J Sheekey FISH

BIBLIOGRAPHY Lindsey Bareham,TheFishStore(Michael Joseph, 2006) Frances Bissell, Sainsbury's Book of Food (Websters ... The RiverCottage FishBook (Bloomsbury, 2011) Nick Fisher, The River Cottage Handbook 6: Sea Fishing (Bloomsbury, ...

Author: Allan Jenkins

Publisher: Random House

ISBN: 9781409052159

Category: Cooking

Page: 320

View: 906

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In the heart of London's Covent Garden, J Sheekey has been offering the finest fish, oysters, shellfish and other fruits de mer since the 1890s. Josef Sheekey was a market stall holder given permission by Lord Salisbury to serve fish and seafood in his 1896 property development in St Martin's Court, on the proviso that he supply meals to Salisbury's after-theatre dinner parties. Over a century later, the restaurant retains its late-Victorian charm and buzzes with fashionable folk and famous faces. The menu takes in prime fish such as Dover and lemon sole, brill and salmon, with seasonal specials such as Esk sea trout with lovage and girolles, roast lobster with sweetbreads and salt baked bass. Old favourites include lobster thermidor and Sheekey's famous fish pie. J Sheekey Fish immortalises recipes from this renowned kitchen. Sheekey Executive Chef Tim Hughes has teamed up with legendary cookery editor Allan Jenkins to create the cookery book event of 2012.
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Sea Fishing

The River Cottage Fish Book by Hugh Fearnley-Whittingstall and Nick Fisher (Bloomsbury 2007) The River Cottage Edible Seashore Handbook by John Wright (Bloomsbury 2009) The New Encyclopedia of Fishing by John Bailey (Dorling Kindersley ...

Author: Nick Fisher

Publisher: Bloomsbury Publishing

ISBN: 9781408896365

Category: Cooking

Page: 256

View: 563

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A thoroughly practical guide to catching, preparing and cooking sea fish, from the bestselling River Cottage Handbook series From renowned fishing expert Nick Fisher comes this concise and beautifully illustrated guide to fishing along British coastline. All that's needed is a beach, pier, harbour, estuary or boat. Nick covers all the basics, such as when and where to go fishing, and then profiles the sea fish that you are likely to catch (each one clearly photographed), covering their conservation status, season, habitat and method of catching. Next he gets down to the nitty gritty, with a guide to tackles, rods, reeds, rigs, knots and bait, and step-by-step advice on all the sea fishing techniques. And for once you've made your catch, there are 30 delicious recipes from River Cottage.
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