Latin names--frequently unpronounceable, all too often wrong, and always a tiny puzzle to unravel--have been annoying the layman since they first became formalized as scientific terms in the eighteenth century. Why on earth has the entirely land-loving Ea
First published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK quickly became an underground hit among food cognoscenti around the world. Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifes
In Japan, Kenji Kawakami is famous for his tireless promotion of Chindogu: the art of the unuseless idea. Kawakami has developed an entire philosophy around these bizarre and logic-defying gadgets and gizmos, which must work but are actually entirely impr
To some Hugh Fearnley-Whittingstall's concept of 'good eating' might seem a bit skewed, but to others he is a shining and shaggy beacon of good sense in a food world gone mad. Armed with a broad mind, a quick wit and a ready appetite, Hugh covers almost e
Bringing the River Cottage philosophy to the whole family, Hugh Fearnley-Whittingstall describes the joys of cooking food together, including recipes for how to make butter from a jar of cream and how to make your own sausages.
In this, the follow-up to his bestselling River Cottage Cookbook, Hugh Fearnley-Whittingstall writes about the year on his Dorset smallholding. He recalls, month by month, the highs and lows of the past years, and anticipates the 12 months ahead - what'll
The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, local, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. In this new addition to
