The River Cottage Cookbook
by Hugh Fearnley Whittingstall
What I really like is it’s about what food should be: sustainable. I like that he talks about how to plan your garden and your larder at the same time. And he ends up with dishes that sound very yummy – just making the most of, for example, a pork joint by roasting with three or four veg, and maybe a spice to pull everything out and make it a bit more exciting. It’s not by having 100 exotic ingredients that the recipe becomes nice, just the fact you use the perfect produce at the perfect time.
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“What I really like is it’s about what food should be: sustainable. I like that he has some chapters where he talks about the gardening, how to grow your food, how to pick, to store, to cook and to eat. You start from the beginning and go up to the end, and I’m sure a lot of people changed their way of thinking when they read this, because it makes them understand that food doesn’t grow in a plastic bag in a supermarket but on a farm with a lot of work and the seasons happening.” Read more...
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Bruno Loubet, Cooks & Food Writer
