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River Cottage Every Day
River Cottage: Fruit Every Day!
'Fruit is the best, most bountiful and bounciest food we have, and eating more of it can bring us nothing but pleasure and good health. I've written this book not to tell you why - I think that's obvious - but to show you how.'
Includes many inventive fruit-including recipes - from pizzas to roasts to ice cream - divided by fruit type: Summer berries & currants, Rhubarb, Stone fruit, Apples, Pears & Quinces, Hedgerow fruit, Figs, Melons, Grapes & more, Tropical favourites, Citrus Fruit, Dried fruit, Uncommon fruits.
Includes many inventive fruit-including recipes - from pizzas to roasts to ice cream - divided by fruit type: Summer berries & currants, Rhubarb, Stone fruit, Apples, Pears & Quinces, Hedgerow fruit, Figs, Melons, Grapes & more, Tropical favourites, Citrus Fruit, Dried fruit, Uncommon fruits.
415 pages, Hardcover
First published January 1, 2013
4 people are currently reading
146 people want to read
About the author
Hugh Fearnley-Whittingstall
81 books186 followersHugh Fearnley-Whittingstall is a British celebrity chef, smallholder, television presenter, journalist, food writer and "real food" campaigner, known for his back-to-basics philosophy.
A talented writer, broadcaster and campaigner, Hugh Fearnley-Whittingstall is widely known for his uncompromising commitment to seasonal, ethically produced food and has earned a huge following through his River Cottage TV series and books.
His early smallholding experiences were shown in the Channel 4 River Cottage series and led to the publication of The River Cottage Cookbook (2001), which won the Glenfiddich Trophy and the André Simon Food Book of the Year awards.
The success of the show and the books allowed Hugh to establish River Cottage HQ near Bridport in 2004.
In the same year, Hugh published The River Cottage Meat Book to wide acclaim and won a second André Simon Food Book of the Year Award.
He has just finished filming his most recent series, which accompanies his most recent book, River Cottage Every Day.
He continues to write as a journalist, including a weekly column in The Guardian and is Patron of the National Farmers’ Retail and Markets Association (FARMA).
River Cottage HQ moved in 2006, to a farm near the Dorset/Devon border, where visitors can take a variety of courses. http://www.rivercottage.net
During River Cottage Spring (2008) Hugh helped a group of Bristol families start a smallholding on derelict council land.
The experience was so inspiring he decided to see if it would work nationwide, and Landshare was created to bring keen growers and landowners together. The movement now includes more than 50,000 people.
Son of https://www.goodreads.com/author/show...
A talented writer, broadcaster and campaigner, Hugh Fearnley-Whittingstall is widely known for his uncompromising commitment to seasonal, ethically produced food and has earned a huge following through his River Cottage TV series and books.
His early smallholding experiences were shown in the Channel 4 River Cottage series and led to the publication of The River Cottage Cookbook (2001), which won the Glenfiddich Trophy and the André Simon Food Book of the Year awards.
The success of the show and the books allowed Hugh to establish River Cottage HQ near Bridport in 2004.
In the same year, Hugh published The River Cottage Meat Book to wide acclaim and won a second André Simon Food Book of the Year Award.
He has just finished filming his most recent series, which accompanies his most recent book, River Cottage Every Day.
He continues to write as a journalist, including a weekly column in The Guardian and is Patron of the National Farmers’ Retail and Markets Association (FARMA).
River Cottage HQ moved in 2006, to a farm near the Dorset/Devon border, where visitors can take a variety of courses. http://www.rivercottage.net
During River Cottage Spring (2008) Hugh helped a group of Bristol families start a smallholding on derelict council land.
The experience was so inspiring he decided to see if it would work nationwide, and Landshare was created to bring keen growers and landowners together. The movement now includes more than 50,000 people.
Son of https://www.goodreads.com/author/show...
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Displaying 1 - 11 of 11 reviews
August 11, 2021
Lately I've been paying more attention to my cooking and notions such as balancing various taste/texture elements of my meal - not aiming to become a master chef, but in order to make something interesting and exciting that I can genuinely look forward to eating (blame it on lockdown, not much else happening!). I've picked up this book 2nd hand a few years ago and been using it on and off, but it's been playing right into my interests lately. It has some really well matched pairings and original ideas of how to use fruit in cooking - such as kedgeree with bananas - who would have thought?! I must say I'm more interested in the savouries in this book though - the desserts do look good too, but I guess I can get sweet recipes with fruit from more sources.
Ticks the boxes in terms of recipes being pretty easy and realistic to make in a home kitchen, with clear explanations. Only possible downside (if it can be called such - after all this is a book that's aiming to capture the richness of the fruit offering!) is that some of the fruit are unfortunately not easily available in supermarkets - can't remember having ever seen greengages in stores, and I only managed to make the delicious salmon with gooseberry salsa due to a fortunate farm shop haul! Ah, but to have access to a well stocked farm shop all the time....
Ticks the boxes in terms of recipes being pretty easy and realistic to make in a home kitchen, with clear explanations. Only possible downside (if it can be called such - after all this is a book that's aiming to capture the richness of the fruit offering!) is that some of the fruit are unfortunately not easily available in supermarkets - can't remember having ever seen greengages in stores, and I only managed to make the delicious salmon with gooseberry salsa due to a fortunate farm shop haul! Ah, but to have access to a well stocked farm shop all the time....
December 20, 2017
Packed with information, some very delicious combinations, lamb with figs, apple toad in the hole.....
August 29, 2015
Can't get used to Hugh's short hair on the cover ! Much preferred the 'long haired student dragged through the hedge backwards ' look !
This is more like his general recipe books rather than his encyclopaedia type Meat and Fish.
The problem I found with it is that sensibly it is broken down into chapters by type of fruit.
That's OK if the fruit is the main ingredient, but when it's not, such as in a Guinea Fowl recipe with apple, it's a minor ingredient. And in some it's a very minor ingredient.
The fact that you may have a garden full of different fruit does not mean you don't need to go out shopping in order to utilise them.
In order to use this book you need to look up your fruit/fruits and shop for the rest, or shop for the fruit and the other ingredients after you have studied the recipes.
I do wish that Hugh or other cookery book writers might write a book on what most of us can buy in our local shops and supermarkets, rather than if we all had good butchers, fishmongers, green grocers et al on our doorstep which seems to be the supposition.
Even a simple recipe such as Breast of Lamb with dates and preserved lemon is only possible if you can get breast of lamb. In the '70's butchers used to almost give away this meat, now with ' adding value ' supermarkets sell it with nasty packet type stuffing ready rolled at silly prices.
I largely blame TV chefs with making what was cheap, expensive. Belly pork, hocks, both lamb and pork, mackerel, herrings etc., have increased in price way above what they originally were priced. We have now reached the point where farmed salmon is about the cheapest form of protein available, rivalling even medium quality chicken.
It's a good buy if you have an excess of fruit in your garden or are prepared to shop to suit the recipe, otherwise it's no better than most cookery books that uses the specific item as the main ingredient, not the ancillaries.
Incidentally I bought this in mint condition from a charity book shop for £2 on a cover price of £25. Whether that's a reflection on the value of the content I can only speculate but it was only published this year.
This is more like his general recipe books rather than his encyclopaedia type Meat and Fish.
The problem I found with it is that sensibly it is broken down into chapters by type of fruit.
That's OK if the fruit is the main ingredient, but when it's not, such as in a Guinea Fowl recipe with apple, it's a minor ingredient. And in some it's a very minor ingredient.
The fact that you may have a garden full of different fruit does not mean you don't need to go out shopping in order to utilise them.
In order to use this book you need to look up your fruit/fruits and shop for the rest, or shop for the fruit and the other ingredients after you have studied the recipes.
I do wish that Hugh or other cookery book writers might write a book on what most of us can buy in our local shops and supermarkets, rather than if we all had good butchers, fishmongers, green grocers et al on our doorstep which seems to be the supposition.
Even a simple recipe such as Breast of Lamb with dates and preserved lemon is only possible if you can get breast of lamb. In the '70's butchers used to almost give away this meat, now with ' adding value ' supermarkets sell it with nasty packet type stuffing ready rolled at silly prices.
I largely blame TV chefs with making what was cheap, expensive. Belly pork, hocks, both lamb and pork, mackerel, herrings etc., have increased in price way above what they originally were priced. We have now reached the point where farmed salmon is about the cheapest form of protein available, rivalling even medium quality chicken.
It's a good buy if you have an excess of fruit in your garden or are prepared to shop to suit the recipe, otherwise it's no better than most cookery books that uses the specific item as the main ingredient, not the ancillaries.
Incidentally I bought this in mint condition from a charity book shop for £2 on a cover price of £25. Whether that's a reflection on the value of the content I can only speculate but it was only published this year.
March 22, 2014
I have a weakness for cookbooks. I am easy prey for the abundance of saliva-inducing photos packed within each and the promise of yummy meals to come. I go through them carefully marking those I am keen to make. Do I make them all? No, not usually, but I do love rediscovering the flagged recipes months later and being reinvigorated to give them a go.
River Cottage cookbooks are especially good. River Cottage Veg Every Day!Veg Every Day and Three Good ThingsThree Good Things are the pinnacle of perfection. I rely on them regularly since they inspire me to make things I may not normally consider and never fail to impress.
Fruit Every Day doesn't quite hit the mark for me. The fault lies with me, though. We aren't an adventurous fruit household and don't apply ourselves nearly as much in the fruit realm as we do veg. My hope is that this cookbook will change all that for us. We shall see.
Keep up the good work, Hugh. The masses are relying on you for delicious, healthy food!
River Cottage cookbooks are especially good. River Cottage Veg Every Day!Veg Every Day and Three Good ThingsThree Good Things are the pinnacle of perfection. I rely on them regularly since they inspire me to make things I may not normally consider and never fail to impress.
Fruit Every Day doesn't quite hit the mark for me. The fault lies with me, though. We aren't an adventurous fruit household and don't apply ourselves nearly as much in the fruit realm as we do veg. My hope is that this cookbook will change all that for us. We shall see.
Keep up the good work, Hugh. The masses are relying on you for delicious, healthy food!
September 6, 2013
Love this one, it's perhaps the best yet. From fried pear and venison hot dogs (also excellent with pork!) to Bramley Apple Pie, it has something for even the most reluctant fruit eater. Hugh's food philosophy is always a delight to read, and his views on fruit are no different. Definitely something I think everyone should take a peek at.
April 14, 2016
Marvellous and do-able recipes, lots of great ideas to spice up my cooking of fruit and some great uses for all those green gooseberries I have in the freezer.
The River Cottage books are well worth buying and I hope to persuade someone to gift me this.
If you like real food, sensible and delicious recipes then give this book a thorough read.
The River Cottage books are well worth buying and I hope to persuade someone to gift me this.
If you like real food, sensible and delicious recipes then give this book a thorough read.
July 13, 2014
So far I like thinking about putting fruit in mains. Great Ideas. I have been putting pears in curries this fall. But the pears have all fallen now and I am released from using 50 pears/ week. I made salsa from the feijoas, which was delicious!
August 28, 2016
I bought soft cover editions of Veg and Fruit as a pair. The design of Fruit Every Day! is gorgeously retro. The recipes are lovely and I'm willing to try even the more outlandish combinations of savoury and fruit (sausage and apple) because I trust Hugh's discerning taste.
September 30, 2016
This is a great cookbook with some lovely recipes that used regularly in my kitchen. It has very easy to follow recipes with none of those weird store cupboard ingredients that some popular books have in them. A great way to include more fruit in family daily meals.
March 17, 2016
I'm a great fan of H F-W and this presumably was written to add to his Meat and Fish tomes.
For those into fruit it probably provides all the information they desire.
For those into fruit it probably provides all the information they desire.
Displaying 1 - 11 of 11 reviews