New Releases by Hugh Fearnley-Whittingstall

''Does exactly what it says on the tin and its beauty is in its simplicity'' The Times ''One for your bookshelf ... These food matches are meant to be'' BBC Good Food Magazine How often have you wished there was a magic formula to simplify cooking? Well, there is. Put 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 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. Three Good Things. It really is that simple.

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.

British iconoclast and sustainable food champion Hugh Fearnley-Whittingstall goes back to basics in this guide to simple, everyday home cooking. In River Cottage Every Day, Hugh shares the dishes that nourish his own family of three hungry school-age kids and two busy working parents—from staples like homemade yogurt and nut butters to simple recipes like Mixed Mushroom Tart; Foil-Baked Fish Fillets with Fennel, Ginger, and Chile; and Foolproof Crème Brûlée. Hugh brings his trademark wit and infectious exuberance for locally grown and raised foods to a wide-ranging selection of appealing, everyday dishes from healthy breakfasts, hearty breads, and quick lunches to all manner of weeknight dinners and enticing desserts. Always refreshingly honest, but without sermonizing, Hugh encourages us to build a close relationship to the sources of our food and become more involved with the way we acquire and prepare it. But he doesn’t shrink from acknowledging the challenges of shopping and cooking while juggling the demands of work and family. So while Hugh offers an easy recipe for homemade mayonnaise, he admits to having a jar of store-bought mayo lurking in the fridge, just like the rest of us! Including helpful and encouraging advice on how to choose the finest meat, freshest fish, and most mouthwatering fruits and vegetables, River Cottage Every Day shows us that deliciously prepared and thoughtfully sourced meals can be enjoyed every day of the year.

River Cottage has become synonymous with a life revolving around good food, either grown in a sustainable way at home or sourced responsibly with a proper understanding of the people and land that produce it. The theme for this year is Sustainability, and the 12 months will be based on 12 different methods and activities for sustainable living that go on there, from making use of renewable energy and local natural resources, to growing organic food and exploring the possibilities of ‘climate change gardening’. 2010’s diary will have a cased-in spiral-bound package. As always, it will be printed on 100% recycled paper and card, with 36 monthly recipe cards on perforated pages, full-colour photographs, seasonal tables, conversion charts, shooting seasons and directory of useful websites.

Written and presented by Hugh Fearnley-Whittingstall.

Hugh Fearnley-Whittingstall''s well-loved RIVER COTTAGE books have become a phenomenon, inspiring hundreds of thousands of people all over Britain to cook and enjoy good food. THE RIVER COTTAGE FAMILY COOKBOOK, co-written with Fizz Carr, brings the River Cottage philosophy to the whole family. It will give pleasure to everyone: toddlers and grandparents, families discovering the fun of cooking together, and everyone who enjoys simple home-cooked food. From how to make butter from a jar of cream to how to make your own sausages, THE RIVER COTTAGE FAMILY COOKBOOK will inspire everyone with the magic and fun of cooking. ''A great way to learn the basics without feeling patronised ... You come away from the experience not just with a tasty supper but with a better knowledge of food ... comfortingly old-fashioned ... will almost certainly go on my shelf of "genuinely useful cook-books", cross-referenced with my folder of "ways to entertain the kids at weekends"'' Time Out

For almost two decades, ''Hugh Fearlessly-EatsItAll'' has been writing about food in all its guises. To some, his concept of ''good eating'' might seem a bit skewed - he''d always bypass a McBurger in favour of a squirrel sandwich, and make a detour for fresh road kill - 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 every area of global food culture. Whether singing the praises of offal; debunking Colonel Sanders and Dr Atkins; playing ''poisson roulette'' with the deadly fugu fish in Tokyo; pondering the moral inconsistency of those who condemn fox hunting for its cruelty while happily tucking into factory-farmed chicken; fishing for marlin in Kenya, Hugh has an unerring ability to entertain and provoke.

In this bestselling book, Hugh writes about the year on his Dorset smallholding. He recalls, month by month, the highs and lows of past years, and anticipates the 12 months ahead - what''ll be in season when, and when''ll be the best months to crack on with such tasks as chick rearing and sheep shearing, haymaking and hedge laying. But, for all its outdoorsy information, the real focus of THE RIVER COTTAGE YEAR is indoors - at Hugh''s kitchen table. With over 100 brand new recipes, this is above all a cookery book and for once a genuinely seasonal one, celebrating local seasonal produce at its very best - chestnuts in January, artichokes in March, rhubarb in April, asparagus in May, strawberries in June, blackcurrants in July, tomatoes in August, plums in September, apples in October, pumpkins in November and parsnips in December... Full of his hard-earned smallholder''s wisdom, seasoned with his infectious good humour, THE RIVER COTTAGE YEAR is Hugh''s rallying cry for us to reclaim the seasons.

Everything you need to know about meat including tips and recipes.

With over 100 recipes and Simon Wheeler’s acclaimed photography, The River Cottage Cookbook is a very original book that will appeal to all downshifters and to those who prefer their food to be full-blooded and wholesome.

Linked to a television series in which the author visits the kitchens of home chefs whilst they cook their favourite menus, this book includes the recipes, with introductions and further tips.