THE RIVER COTTAGE COOKBOOK. By Hugh Fearnley-Whittingstall.

(2001) 2012 revised and updated edition. 4to (195 x 253mm). Pp488. Colour photographs by Simon Wheeler and Jenny Ibrahim, bibliography. Laminated boards, issued without a dust-wrapper.

"The original River Cottage Cookbook." A must for any gardener or smallholder and required reading for those who wish to escape the capivity of the supermarkets. Raising, growing and cooking all the basic livestock and crops, often in a more interesting way than usual. Many good pictures. Chapters include: Garden: Vegetables; Herbs; Fruit; Recipes. Livestock: Pigs and pork; Cows and beef; Sheep and lamb; Poultry; Recipes. Fish: Sea fish; Shellfish; Freshwater fish; Recipes. Hedgerow: Wild meat; Hedgerow greens; Wild mushrooms; Fruit and nuts; Recipes. Directory, bibliography. "Re-issued for the first time in a decade, updated with brand-new recipes and an insight into life at Park Farm... Ten years ago, Hugh Fearnley-Whittingstall wrote a revelatory collection of recipes, interwoven with opinion, politics and guidance, inspired by his passionate belief in the importance of local, seasonal, well-produced food. Since then, this book, the first in the River Cottage canon, has won multiple awards, sold half-a-million copies and helped many thousands of people to grow vegetables, keep poultry, raise livestock, shop sustainably, cook well and eat with pleasure. Classic recipes such as glazed baked ham, tail and tongue of beef with red wine sauce, clams with chorizo, plum bread and butter pudding or gooseberry and elderflower ice-cream need no updating. But a new section contains fresh ideas - like lamb's liver with merguez spices, the definitive River Cottage pork sausage and Cornish sardines with salsa verde - which are destined to become favourites. A book to use, inspire and give, The River Cottage Cookbook remains a groundbreaking classic."