Recipes from The River Cottage Cookbook

The River Cottage Cookbook by Hugh Fearnley-Whittingstall

First published in the United Kingdom in 2001, THE RIVER COTTAGE COOKBOOK quickly became a hit among food cognoscenti around the world. Now tailored for American cooks, this authoritative and animated ode to eating well is one part manifesto and one part guidebook for choosing and storing food grown in the garden, butchered from prize animals, or foraged or caught locally. Fearnley-Whittingstall writes with humor, wit, and clarity, bringing American readers what his legions of British fans have enthusiastically embraced: the best techniques and recipes for getting the most out of simple, superior food, while supporting the environment, vibrant local economies, and resourceful use of plants and animals.

Clay pot with a split lobster Thermidor with toasted bread crumbs on top, on a set table

Lobster Thermidor

For lobster thermidor, lobster is cooked and then coated in a rich thermidor sauce, seasoned with mustard and tarragon, and scooped back in the shell.

  • Quick Glance
  • 40 M
  • 3 H
  • 0
Floating Meringue

Floating Islands with Black Currant Sauce

Fanciful and a touch froufrou, these islands of fluffy poached meringues practically float on a sea of cool custard that’s tinged with a tart black currant puree.

  • Quick Glance
  • 1 H
  • 1 H
  • 0