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Hugh Fearnley-Whittingstall
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The River Cottage Year Hardcover – January 1, 2003

4.3 4.3 out of 5 stars 76 ratings
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In this new book, the follow-up to his bestselling River Cottage Cookbook, 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.
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  1. Print length
    256 pages
  2. Language
    English
  3. Publisher
    Hodder & Stoughton Ltd
  4. Publication date
    January 1, 2003
  5. Dimensions
    6.93 x 0.98 x 9.49 inches
  6. ISBN-10
    0340828218
  7. ISBN-13
    978-0340828212
  8. See all details
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Product details

  • Publisher ‏ : ‎ Hodder & Stoughton Ltd; Reprint edition (January 1, 2003)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 256 pages
  • ISBN-10 ‏ : ‎ 0340828218
  • ISBN-13 ‏ : ‎ 978-0340828212
  • Item Weight ‏ : ‎ 1.75 pounds
  • Dimensions ‏ : ‎ 6.93 x 0.98 x 9.49 inches
  • Customer Reviews:
    4.3 4.3 out of 5 stars 76 ratings

About the author

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Hugh Fearnley-Whittingstall

Hugh Fearnley-Whittingstall

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Hugh Fearnley-Whittingstall is a multi-award-winning writer and broadcaster known for his uncompromising commitment to seasonal, ethically produced food and his concern for the environment. He has earned a huge following through his River Cottage TV series and books, as well as campaigning documentary series such as Hugh’s Fish Fight, Hugh’s War on Waste, Britain’s Fat Fight and War on Plastic with Hugh and Anita. A new River Cottage series, River Cottage Reunited aired in June 2022.

Hugh established River Cottage HQ in Dorset in 2004, and the operation is now based at Park Farm near Axminster in Devon. An organic smallholding, HQ is also the hub for a broad range of courses and events, and home to the River Cottage Cookery School. Hugh continues to teach and host events there on a regular basis. He also oversees the menu and sourcing in the River Cottage Kitchen, the restaurant on site at HQ.

Hugh’s broadcasting has earned him a BAFTA as well as awards from Radio 4, The Observer and the Guild of Food Writers. His award-winning books include The River Cottage Cookbook (2001), which won the Glenfiddich Trophy, the River Cottage Meat Book, which won the Andre Simon Award in the UK as well as the James Beard Award in the US. Hugh’s latest book How to Eat 30 Plants a Week, a Sunday Times bestseller, was published in May 2024.

Hugh continues to work as a journalist, writing occasionally for the Guardian, Times and other national newspapers. He is a vice president of Fauna & Flora International and a patron of Switchback, a charity that helps young offenders find opportunities in the catering industry.

Customer reviews

4.3 out of 5 stars
4.3 out of 5
76 global ratings
Printing issue
3 Stars
Printing issue
The covwr is nice , inside the book many pages were douvle printed making it hard to read
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Top reviews from the United States

Steve Williams
5.0 out of 5 stars Wife liked it!
Reviewed in the United States on August 19, 2020
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My wife purchased this, got here in short order, she seems to like it.
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A Forest Fan
5.0 out of 5 stars A readable companion to the boob tube version
Reviewed in the United States on December 3, 2013
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Good for readers of any nationality who want a way to think of how food gets from farm to the plate. Also, some great rustic recipes, feel free to substitute ingredients if you don't live in the UK. Hugh would approve!
3 people found this helpful
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Jamie Swedberg
5.0 out of 5 stars My favorite cookbook, bar none
Reviewed in the United States on November 19, 2005
There are several recipes in this cookbook--the one for batter-fried pollack comes to mind--that in themselves justify the purchase of the book. But what really makes this volume special is that almost ALL of the recipes are that good. Literally more than half of them are in heavy rotation in my kitchen.

I trust Hugh F.-W.'s tastes and techniques so fully that several times I have cooked a dish from this book for the first time when I had guests coming. The results are always delicious.

Although several of the recipes are quite easy, this is not a book for people interested in convenience food. It is for people who care about quality whole foods and want to learn superlative, yet earthy, ways to cook them.
40 people found this helpful
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Amanda
3.0 out of 5 stars Not what I expected.
Reviewed in the United States on January 16, 2014
Verified Purchase
I love all of Hugh's cookbooks and recipes. This was a disappointment though, I suppose I didn't do enough research. I thought this was going to be a compilation of the recipes in his four seasonal shows (Winter's on the Way, etc.). I've not had a chance to cook up many things, but I feel confident that this will not surpass my favorite of Hugh's cookbooks, River Cottage Everyday.
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JEMD
4.0 out of 5 stars Lovely read
Reviewed in the United States on February 5, 2013
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I'm a big fan of cookbooks which are more than just a list of recipes and over-styled pictures of them. This cookbook is one you can actually 'read'. Recommended.
2 people found this helpful
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Jacqueline B.
3.0 out of 5 stars Printing issue
Reviewed in the United States on January 4, 2020
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The covwr is nice , inside the book many pages were douvle printed making it hard to read
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Jacqueline B.
3.0 out of 5 stars Printing issue
Reviewed in the United States on January 4, 2020
The covwr is nice , inside the book many pages were douvle printed making it hard to read
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Crazy Quilter
5.0 out of 5 stars Fascinating read, intriguing recipes.
Reviewed in the United States on June 22, 2021
Verified Purchase
I don’t expect to actually cook most of these purely traditional British recipes. But the book’s approach to a seasonal kitchen makes for great reading AND plenty of tips and suggestions. Be prepared for continental measurements, but consider buying “Jot and Mark chef’s conversion chart magnet” here on Amazon. It’s a big help with British recipes and cooking shows. It’s a favorite fun gift! Meanwhile, the book arrived in like new condition, with FINE service.
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Top reviews from other countries

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Max
5.0 out of 5 stars River Cottage Year
Reviewed in Germany on April 8, 2013
Verified Purchase
Das buch bietet eine Reihe netter und leckerer Rezepte die sich mit unterschiedlichem Aufwand realisieren lassen. Zum regulären Preis sehr teuer, aber den Gebrauchtpreis von Marketplace war es mehr als wert .
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Sabine Zimmermann
5.0 out of 5 stars Great book about seasonal cookery
Reviewed in the United Kingdom on August 16, 2008
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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 mayonnaise" and the "Lightly salted relatives of cod in beer batter" were true revelations and there are many more! The book is quite a good read, too and beautifully laid out, you don't miss glossy pages here. I'm sure you won't be dissapointed by it.
2 people found this helpful
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Shane Rooney
5.0 out of 5 stars I love Hugh and River Cottage to.
Reviewed in the United Kingdom on January 11, 2014
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I gave this book 5 stars because it's recipes are great fun and easy for a normal person to make. I also enjoy the fact that this book has helped to give seasonal variety to our diet and encouraged us to at least try some things we wouldn't normally.

Made the shin of beef recipe today and it was awesome.

Thank you HFW and all at River Cottage.
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S F J WILLCOCKS
4.0 out of 5 stars Four Stars
Reviewed in the United Kingdom on September 28, 2014
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Great gift idea
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Zara Mayo
5.0 out of 5 stars THANK YOU FOR PASSING YOUR AMAZaiNG KNOWLEDGE ON
Reviewed in the United Kingdom on January 4, 2019
Verified Purchase
Hugh Fearnley-Whittingstall is a tremendous source of culinary information. I learn such a lot from him..
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