By Hugh Fearnley-Whittingstall
Bloomsbury Publishing Plc
Review by Sylvia Ann Minns
Hugh Fearnley-Whittingstall began the River Cottage concept in Dorset in1998 and has since extended the idea with the addition of other successful centres. These centres still have the same values – less dependence on the outside world, food integrity and the consumption of local, seasonal produce and these values have made Hugh a favourite chef as well as making him a popular presenter on television.
Although this book primarily addresses vegetarian cookery it is not intended to force anybody to become solely a vegetable or fruit consumer. But, it does urge people to eat less meat and to prepare, cook and enjoy lots of vegetables and fruits which are now well understood to promote a healthier life.
The book is well illustrated and in full colour. A picture of what a finished dish should look like is a great advantage – you have some idea of what you are aiming for! There is a vast variety for all tastes including comfort foods, salads, soups, pasta, rice and pulses, roasts, grills and side dishes, a recipe for a tea loaf and an unusual ice cream which includes beetroots. Beside this there is also a good introduction and interesting sections that discuss vegetables and store cupboard ingredients. Some recipes that contain no eggs or dairy are therefore suitable for a strict vegetarian diet and these are well indicated.
This is not just another cookery book but a really good and interesting cookery book which, if you are keen on producing great food in the kitchen, is well worth adding to your collection.
