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Best Selling > Books > Hugh Fearnley-Whittingstall
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Second Helpings from The Dinner Ladyby: Jeanette Orrey, Hugh Fearnley-Whittingstall March 02, 2006 Best Selling > Books > Hugh Fearnley-Whittingstall |
List Price: £18.99 Vegetarian Books Price: £12.29 You Save: £6.70 (35%)Prices subject to change. Used Price: £9.24 |
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I have enjoyed the Dinner Lady for the past year or so, and I would say that her second book is every bit as good, if not better. She seems to have grown into her position. The writing before the recipes start is pertinent but not to wordy, and the recipes are just a little less basic (which is not a criticism at all) than in her first book. The flavours are slightly more exotic and I would say she is being more adventurous. If, like me, you want to create good food for your family, but sometimes struggle for inspiration, then I would certainly say that this is one to add to your collection. This woman is a star.
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The River Cottage Yearby: Hugh Fearnley-Whittingstall May 12, 2003 Best Selling > Books > Hugh Fearnley-Whittingstall |
List Price: £20.00 Vegetarian Books Price: £15.49 You Save: £4.51 (23%)Prices subject to change. Used Price: £11.49 |
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There is only one point where I've got to criticize Hugh FW - his recipe for goose. Believe me, you don't wont it half raw but really well done. If you never tried it like that, you don't know what you missed. I'm german and goose has always been the traditional christmas roast in Germany, so I really know what I'm talking about. A good goose of about 5 kg needs about 5 hours at 175 °C, 200 °C for the last 90 minutes to crisp up. Taking into account that you've got to check and baste the bird regularly and be a bit flexible with cooking time, that should give you a really tender and moist bird. Having said that, the rest of the book is really great. I tried a lot of the recipes which all turned out fine. The "Broccoli with Anchovy and caper ... Read More:
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Hugh Fearlessly Eats it All: Dispatches from the Gastronomic Frontlineby: Hugh Fearnley-Whittingstall October 02, 2006 Best Selling > Books > Hugh Fearnley-Whittingstall |
List Price: £15.99 Vegetarian Books Price: £7.00 You Save: £8.99 (56%)Prices subject to change. Used Price: £0.01 |
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If there is a better writer of modern gastronomic prose than Hugh Fearnley-Whittingstall I have not come across him. Hugh's engaging style is the best of British writing, and incredibly engaging. I could not put this book down until I had read it all. Hugh may have foibles I disagree with but his compelling style makes me hope he publishes more like this. Giles Cadman
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Preservedby: Johnny Acton, Nick Sandler June 04, 2009 Best Selling > Books > Hugh Fearnley-Whittingstall |
List Price: £14.99 Vegetarian Books Price: £9.89 You Save: £5.10 (34%)Prices subject to change. Used Price: |
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The title of this book is misleading.
If you want a book that tells you how to preserve various products, and gives you a number of recipes for preserves etc, then i think you'd be better served elsewhere. This book does give some basic preserving tips, but the majority of recipes are about what you can use the preserve for once its already been made. Personally i think its more like a "traditional" cookbook rather than the preserving "bible" i was hoping for. >>More Details |
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The Taste of Britainby: Laura Mason, Catherine Brown October 02, 2006 Best Selling > Books > Hugh Fearnley-Whittingstall |
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Ever wondered what is really in Haggis? Or what is an Arbroath Smokie, or cheddar cheese or a Sally Lunn or potted hough or patum perperium or..or...? Its all here with loads of fascinating background stories, beautifully presented in a proper binding and on paper that feels and smells as it should. Just like a milestone book ought to be. Giving this as a present might prove expensive, because you'll need another copy for youself when you see it.
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From Petticoat Tails to Arbroath Smokies: Traditional Foods of Scotlandby: Laura Mason, Catherine Brown October 01, 2007 Best Selling > Books > Hugh Fearnley-Whittingstall |
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Ever wondered what is really in Haggis? Or what is an Arbroath Smokie, or cheddar cheese or a Sally Lunn or potted hough or patum perperium or..or...? Its all here with loads of fascinating background stories, beautifully presented in a proper binding and on paper that feels and smells as it should. Just like a milestone book ought to be. Giving this as a present might prove expensive, because you'll need another copy for youself when you see it.
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A Cook on the Wild Side (A Channel Four book)by: Hugh Fearnley-Whittingstall March 21, 1997 Best Selling > Books > Hugh Fearnley-Whittingstall |
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As with all Hugh F-Ws books, it has great recipes and is a delight to read. Notes on foraging could be clearer and the book would definitely benefit from more detailed plant descriptions for identification. Overall, I would recommend the book for the intrepid cook, but if you're either a supermarket junkie or ecommerce revolutionary, then this book may not be the one for you.
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Soup Kitchenby: Thomasina Miers, Annabel Buckingham September 05, 2005 Best Selling > Books > Hugh Fearnley-Whittingstall |
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When I bought this book I was hoping for a book with simple easy to make recipes (soups should be easy I think). Some of the recipes are just too overcomplicated.
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TV Dinners: In Search of Exciting Home Cookingby: Hugh Fearnley-Whittingstall October 25, 1996 Best Selling > Books > Hugh Fearnley-Whittingstall |
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When I bought this book I was hoping for a book with simple easy to make recipes (soups should be easy I think). Some of the recipes are just too overcomplicated.
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The River Cottage Family Cookbook (River Cottage Cookbook)by: Hugh Fearnley-Whittingstall, Fizz Carr 2008-08 Best Selling > Books > Hugh Fearnley-Whittingstall |
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This book is fantastic, I can not fault it one bit. Hugh and Fizz create a world where it is easy and fun to cook home made produce. My friends are often asking me how I know how to make so many good things, and its all in this cook book! Home made pasta, Who else actually does that anymore? Yet its easy and simple to do, all kinds of home made breads, cakes, its just brilliant!
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