WorldCat Identities

Fearnley-Whittingstall, Hugh

Works: 122 works in 347 publications in 4 languages and 7,800 library holdings
Genres: Cookbooks  Recipes  Juvenile works  Humor  Television cooking shows 
Roles: Author, Editor, Producer, Creator, Other, Author of introduction
Classifications: TX741, 641.5636
Publication Timeline
Most widely held works about Hugh Fearnley-Whittingstall
Most widely held works by Hugh Fearnley-Whittingstall
River Cottage every day by Hugh Fearnley-Whittingstall( Book )

26 editions published between 2009 and 2015 in 4 languages and held by 976 WorldCat member libraries worldwide

"A collection of more than 180 appealing everyday recipes from the bestselling author of the River Cottage series"--Provided by publisher
River cottage veg : 200 inspired vegetable recipes by Hugh Fearnley-Whittingstall( Book )

14 editions published between 2011 and 2013 in English and held by 714 WorldCat member libraries worldwide

A comprehensive collection of 200+ recipes that embrace vegetarian cuisine as the centerpiece of a meal, from the leading food authority behind the critically acclaimed River Cottage series. Pioneering champion of sustainable foods Hugh Fearnley-Whittingstall embraces all manner of vegetables in his latest cookbook, an inventive offering of more than two hundred vegetable-based recipes, including more than sixty vegan recipes. Having undergone a revolution in his personal eating habits, Fearnley-Whittingstall changed his culinary focus from meat to vegetables, and now passionately shares the joys of vegetable-centric food with recipes such as Kale and Mushroom Lasagna; Herby, Peanutty, Noodly Salad; and Winter Stir-Fry with Chinese Five-Spice. In this lavishly illustrated cookbook, you'll find handy weeknight one-pot meals, pure and simple raw dishes, and hearty salads as well as a chapter of meze and tapas dishes to mix and match. A genuine love of vegetables--from delicate springtime asparagus to wintry root vegetables--permeates River Cottage Veg, making this book an inspiring new source for committed vegetarians and any conscientious cook looking to expand their vegetable repertoire
The River Cottage cookbook by Hugh Fearnley-Whittingstall( Book )

16 editions published between 2001 and 2013 in English and Danish and held by 645 WorldCat member libraries worldwide

"U.S. edition of the best-selling British cookbook featuring techniques and recipes for choosing, preparing, and storing food grown in the garden, butchered from prize animals, or foraged or caught locally, as well as opinions on supporting the environment, vibrant local economies, and resourceful use of plants and animals."--Provided by publisher
The river cottage meat book by Hugh Fearnley-Whittingstall( Book )

8 editions published between 2003 and 2008 in English and held by 637 WorldCat member libraries worldwide

Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to choosing and storing meats and fowl; and three parts techniques and recipes for roasting, cooking, barbecuing, preserving, and processing meats and getting the most out of leftovers
The River Cottage fish book : the definitive guide to sourcing and cooking sustainable fish and shellfish by Hugh Fearnley-Whittingstall( Book )

10 editions published between 2007 and 2012 in English and held by 520 WorldCat member libraries worldwide

"An opinionated, passionate, and definitive guide to catching, buying, cooking, and eating fish and shellfish--with an emphasis on making sustainable food choices--from the bestselling author of the River Cottage books. Award-winning cookbook author Hugh Fearnley-Whittingstall and fishing expert Nick Fisher cover everything a consumer needs to know about finding and preparing the best freshwater fish, saltwater fish, and shellfish. The authors demystify the cooking of fish, teach skills such as descaling, and examine the ecological and moral issues of fishing. The book has been thoroughly Americanized to reflect terminology and availability for a North American audience using the guidelines of the Monterey Bay Aquarium's Seafood Watch program--ensuring that the fish recommendations are the most sustainable, ecologically sound options. With 135 recipes plus a species reference section, The River Cottage Fish Book is both a comprehensive reference and a stunning cookbook."--
The River Cottage family cookbook by Hugh Fearnley-Whittingstall( Book )

7 editions published between 2005 and 2009 in English and held by 377 WorldCat member libraries worldwide

"U.S. edition of the best-selling British cooking primer for children and families, featuring a broad range of recipes that can be made by children age ten and older"--Provided by publisher
River Cottage light & easy : healthy recipes for everyday by Hugh Fearnley-Whittingstall( Book )

9 editions published between 2014 and 2017 in 3 languages and held by 288 WorldCat member libraries worldwide

River Cottage Light and Easy Every Day! is a collection of simple, inexpensive and supremely healthy dishes that will give you a lift and make you glow from the inside out. If you ever lack the time or inspiration to cook a nourishing meal after a hectic day, forget takeaways, ready meals or heavy bowls of pasta. Here, Hugh Fearnley-Whittingstall delivers up wholesome delights with zero compromise on taste for all occasions - from brilliant breakfasts to goodness on the go, from raw salads to simple roasts and hotpots, from nutrient-packed fish dishes to lighter breads and baking. All of the recipes are dairy-free and gluten-free or give alternatives to make them so. The 170 flavour-hitting recipes include: fruity almond dairy-free shakes, wheat-free spinach wraps, ten-minute fish curry, easiest ever oven fishcakes, Thai pumpkin curry, spicy black bean tofu, oven-baked shallot and mushroom risotto, curried roast roots, mustard braised carrots, roasted caponata, raw chocolate and raspberry tarts, fat-free chocolate sorbet with oranges, gluten-free soda breads, quick wheat-free flat breads, omega-plus hemp and oatcakes, dukka corn crackers, scones that rise to the gluten-free challenge, courgette and chocolate muffins, luscious raspberry and almond cupcakes, coconut pannacotta with passionfruit and life-loving brownies?. Every single recipe will do you good and do you proud. With striking photography from Simon Wheeler, this beautiful book provides solutions to creating the most nourishing and healthy of meals as quickly and easily as possible
101 unuseless Japanese inventions : the art of chindogu by Kenji Kawakami( Book )

7 editions published in 1995 in English and held by 248 WorldCat member libraries worldwide

The River Cottage year by Hugh Fearnley-Whittingstall( Book )

4 editions published between 2003 and 2005 in English and held by 196 WorldCat member libraries worldwide

Recipes and reflections from Hugh Fearnley-Whittingstall, with an emphasis on seasonality
Three good things by Hugh Fearnley-Whittingstall( Book )

2 editions published between 2012 and 2013 in Dutch and English and held by 187 WorldCat member libraries worldwide

River Cottage fruit every day! by Hugh Fearnley-Whittingstall( Book )

5 editions published between 2013 and 2015 in English and held by 180 WorldCat member libraries worldwide

Fruit is pretty much the perfect food: bountiful, delicious and colourful, it also helps us to fight infection, stresses and strains. But why are we still a nation that thinks it's a bit racy to slice a banana onto our cornflakes in the morning? A 'piece of fruit' in a lunch box, on the breakfast table or at the end of a meal is all very well, but fruit is so much more exciting than this, and we don't eat nearly enough of the stuff. Perhaps this is because we don't always understand how to use it in our cooking, or how to choose the best fruit for the season. Hugh sets out to address this head on. With 180 delicious recipes, River Cottage Fruit Every Day! will show you how to enjoy a broader eating experience and make fruit easy, fun and irresistible. You'll find recipes for all the wonderful seasonal fruit that grows in this country, and learn how to make the most of fruit from other parts of the world. Recipes include marinated lamb and fig kebabs; barbecued pork chops with peaches and sage; venison stew with damsons; and parsnip and apple cakes. There are also fresh and zingy salads as well as gorgeous cakes, tarts, pies, crumbles and puddings. With glorious photography from Simon Wheeler, this book will bring amazing new fruity vitality and flavour to your food
River Cottage gluten free by Naomi Devlin( Book )

2 editions published in 2016 in English and held by 159 WorldCat member libraries worldwide

Gluten is found in an extraordinary number of foods, yet it can be problematic for so many of us. Whether you need to cut gluten out of your diet or you're cooking for friends and family with gluten intolerance, River Cottage Gluten Free will provide the tools you need to gain inspiration and navigate mealtimes. Nutrition expert Naomi Devlin gives clear advice for gluten-free eating - including detailed guidance on alternative flours, methods of fermentation and delicious baking ideas. She offers 120 ingenious recipes for breakfasts, bread, pastry, soups, salads, snacks, main meals and puddings, including Prosciutto and egg muffins, Blinis with crème fraîche and smoked salmon, Leek and bacon quiche, Courgette hummus, Blackberry bakewell tart, Luscious lemon cake and Chocolate fondants. With an introduction by Hugh Fearnley-Whittingstall and helpful tips from Naomi throughout, this definitive gluten-free cookbook will add fresh vitality to your cooking and eating, and a host of recipes to make you feel great
The River Cottage veg patch handbook by Mark Diacono( Book )

2 editions published in 2009 in English and held by 150 WorldCat member libraries worldwide

A practical guide to growing, harvesting, and cooking your own vegetables
The River Cottage chicken & eggs handbook by Mark Diacono( Book )

2 editions published in 2013 in English and held by 124 WorldCat member libraries worldwide

Chickens are a fantastic addition to a garden or outdoors space - you don't have to live in the back of beyond to have a few clucking around and giving you fresh eggs. They come in all shapes and sizes: some are layers, some are just born to strut. Mark Diacono begins at the basics, showing how you can raise chickens from eggs, and look after them once they start laying their own. The first part of Chicken & Eggs explains how to think ahead about what kind of chickens you want and how many to get, whether you are going for a breed that lays eggs regularly, or that you might eventually use for eating, or that simply looks decorative. You can choose from Orpingtons, Derbyshire redcaps, Muffed Old English Game, Leghorns and many more. Mark then goes on to show how you can breed chickens, encourage them to lay, work out what kind of eggs you have (are they destined for the eggcup, or will they hatch into baby chicks?), and take care of them day to day, as well as how you can go about getting the birds on the table. The final part of the book is a recipe section that goes far beyond the roast, with lots of delicious ideas for fresh eggs or home-reared chicken. With an introduction by Hugh Fearnley-Whittingstall, this is an essential guide for anyone who can't stop thinking about chicks
Hugh fearlessly eats it all : dispatches from the gastronomic frontline by Hugh Fearnley-Whittingstall( Book )

6 editions published between 2006 and 2011 in English and held by 113 WorldCat member libraries worldwide

Hugh's three good things : -- on a plate by Hugh Fearnley-Whittingstall( Book )

6 editions published between 2012 and 2014 in English and held by 113 WorldCat member libraries worldwide

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
River Cottage A to Z : our favourite ingredients, & how to cook them by Hugh Fearnley-Whittingstall( Book )

3 editions published in 2016 in English and held by 102 WorldCat member libraries worldwide

'Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-Whittingstall The definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen. Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd's pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips. With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us - all brought to life by Simon Wheeler's atmospheric photography, and Michael Frith's evocative watercolour illustrations
The River Cottage Australia cookbook by Paul West( Book )

5 editions published in 2015 in English and held by 93 WorldCat member libraries worldwide

Hugh Fearnley-Whittingstall has sowed the seed for a brand new River Cottage - in Australia! Somewhere between Melbourne and Sydney, and nestled between the pristine Sapphire Coast and the imposing Mount Gulaga, lies the beautiful old dairy farm which is now the home of River Cottage Australia, and 'new Hugh' Paul West. Paul is a fresh, exciting face on the global food scene, as well as a brilliant presenter. Predictably, there is a healthy dose of competition between Hugh and Paul. They have fought over who can catch the first octopus and have raced to find the first mushroom of the year. But they have similar passions - sustainability and environmental issues being at the forefront - and on the farm they discover fantastic bounty as they forage for food and share the products of their culinary skills with the locals. Featuring recipes from the first three series of River Cottage Australia, this is the cookbook that will reveal the delicious dishes which Paul has been creating on the farm. The book is divided into seven chapters and includes more than 120 recipes such as pumpkin scones, roasted octopus salad, baked salmon, spiced aubergine salad, pig on a spit, borlotti bean broth, raw courgette salad and warm curb cake with honey rhubarb. With a preface by Hugh (and a sprinkling of his recipes throughout), plus atmospheric, beautiful photography by Mark Chew, this is one of the best cookery books of the year
River Cottage love your leftovers : recipes for the resourceful cook by Hugh Fearnley-Whittingstall( Book )

2 editions published in 2015 in English and held by 93 WorldCat member libraries worldwide

We all occasionally suffer a guilty conscience about those languishing ingredients that stay untouched in the fridge or cupboard for days: the bendy carrots, the wilting salad, the foil-wrapped roast chicken, the rock-like bread and that little nugget of Cheddar... In this new pocket bible, Hugh Fearnley-Whittingstall offers nifty and creative ideas to transform leftovers into irresistible meals. Hugh starts by giving practical advice for cooking on a weekly basis with leftovers in mind - helping to save money and avoid waste - and provides tips on how best to store your ingredients to make them last for as long as possible. Hugh then gives handy recipe templates that can be applied to all kinds of leftover ingredients, and provides simple and flexible recipes. He shows, for instance, how you can transform leftover meat into Chilli beef noodles, Stew enchiladas, Spicy chicken salad with peanut butter dressing; surplus root vegetables into Roast root hummus, Quick lentil and parsnip curry and Beetroot and caraway seed cake; spare eggs into Hazelnut roulade and easy Macarons. He also gives ingenious ideas for Christmas leftovers, shows how to assemble a delicious meal in under ten minutes, and how to make simple store-cupboard suppers.With more than 100 recipes, gorgeous photographs and illustrations, this is the ultimate companion for everyone's kitchen - and you'll never be bored of leftovers again
Escape to River Cottage by Hugh Fearnley-Whittingstall( Visual )

6 editions published in 2003 in English and Undetermined and held by 8 WorldCat member libraries worldwide

The popular Channel 4 series following the dream of one man as he escapes from the urban sprawl and sets up in a cottage in Dorset in order to become self-sufficient and to live the good life for real
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Audience Level
Audience Level
  Kids General Special  
Audience level: 0.48 (from 0.15 for River cott ... to 0.77 for River Cott ...)

WorldCat IdentitiesRelated Identities
The river cottage meat book
Alternative Names
Hugh Fearnley-Whittingstall britischer Koch und Fernseh-Entertainer

Hugh Fearnley-Whittingstall British chef

Hugh Fearnley-Whittingstall Brits auteur

Hugh Fearnley-Whittingstall brittiläinen keittiömestari

Whittingstall, Hugh Fearnley-

Whittingstall, Hugh Fearnley- 1965-


English (139)

Danish (9)

Dutch (3)

Swedish (2)

The River Cottage cookbookThe river cottage meat bookThe River Cottage fish book : the definitive guide to sourcing and cooking sustainable fish and shellfishThe River Cottage family cookbook101 unuseless Japanese inventions : the art of chindoguThe River Cottage yearThe River Cottage veg patch handbookHugh fearlessly eats it all : dispatches from the gastronomic frontline