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Hugh Fearnley-Whittingstall (1) (1965–)

Author of The River Cottage Meat Book

For other authors named Hugh Fearnley-Whittingstall, see the disambiguation page.

52+ Works 3,284 Members 39 Reviews 1 Favorited

Series

Works by Hugh Fearnley-Whittingstall

The River Cottage Meat Book (2004) 550 copies
The River Cottage Cookbook (2001) 492 copies
River Cottage Veg Every Day! (2011) 368 copies
River Cottage Every Day (2009) 315 copies
The River Cottage Year (2003) 230 copies
The River Cottage Fish Book (2007) 194 copies
Hugh's Three Good Things (2012) 154 copies
River Cottage Fruit Every Day! (2013) — Author — 83 copies
River Cottage Much More Veg (2017) 82 copies
River Cottage Easy (2017) 9 copies
Cuisine Bon Marche (1994) 7 copies
Best of TV Dinners (1999) 6 copies
River Cottage Fruit & Veg (2014) 5 copies
River Cottage Diary 2010 (2010) 3 copies
River Cottage Diary (2007) 2 copies
Humble Pie (2025) — Author — 1 copy
Täglich besser essen (2021) 1 copy

Associated Works

Preserves: River Cottage Handbook No.2 (2008) — Introduction — 283 copies
Best Food Writing 2007 (2007) — Contributor — 112 copies
Cakes: River Cottage Handbook No.8 (2011) — Introduction — 53 copies
Christmas at River Cottage (2021) 25 copies
Woodland Craft (2017) — Foreword — 10 copies
The Sunday Review 31 August 1997 (1997) — Contributor — 1 copy

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Common Knowledge

Members

Reviews

Daft to say I've finished this book. Of course I haven't. I don't suppose I'll ever read every word. But I shall cook most of the recipes. I've already made a good start. Ex-vegetarians, most of our meals are still meat free, and Hugh Fearnley-Whittingstall's tasty ideas chime in very well with the foods we like to eat. This food both looks and tastes good.
 
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Margaret09 | 3 other reviews | Apr 15, 2024 |
This is Hugh Fearnley-Whittingstall's eating manifesto, after he decided that things were drifting slowly over-weight-ward, and that he was going to fix things before they got any worse. He has 7 rules (on the back so no spoilers)
1. Go whole
2 Go varied
3 Go with your gut
4. Reduce refined Carbs
5 Factor in Fat
6 Think about your drink
7 eat (and don't eat) mindfully

so overall quite like a lot of other books of this ilk, only with this one he does consult science and tries to use as much of the latest science to inform himself and the reader about what his ideas are and how they work.
Worth a read, literal food for thought.
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½
 
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wyvernfriend | 1 other review | Jan 29, 2024 |
Recetas sencillas y originales, y algo (mucho) más sobre sus ingredientes. Aunque no como carne y muchas de las recetas no las voy a aplicar nunca, la filosofía de Hugh sobre los alimentos es siempre interesante. Salpimentado, como siempre es el caso de los productos de River Cottage, con historias personales y experiencias de autosuficiencia.
 
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haguilera | 4 other reviews | Jan 3, 2023 |
Last time we had friends over for dinner, I made a dessert of home-made avocado ice-cream, with brownies. I should have taken a photo because it was scrumptious, despite the recipe's claim that the brownies had only 91 kcal per serve because they were made with yoghurt instead of butter. I don't care about calories, but I do try to offer desserts that are healthy-ish. OTOH if I'm only going to make brownies once or twice a year, I want them to taste decadent.

So I am pleased to add River Cottage Good Comfort, to our recipe book collection. (That's the British River Cottage TV series with Hugh Fearnley-Whittingstall (HFW), not the Australian adaptation with Paul West.)

With recipe books, which are usually expensive, it's important to identify the target audience before you choose. The obvious decider is whether the book is for experienced or inexperienced cooks; but also keen v unenthusiastic cooks who can't cope with more than four or five ingredients; and cooks who take shortcuts with packets, jars and tins v those who would starve rather than buy carrot or cheese that's already grated or use a packet to make a 'home-made' cake. There are also cookbooks pitched at those for whom nutrition or ideological principles take priority i.e. vegan, vegetarian, organic, non-allergenic, heart-healthy etc etc. With River Cottage Good Comfort there's another audience I'd never thought much about before: it's pitched at people with a habit of eating unhealthy so-called 'family favourites', who need or want to take a healthier approach to food and cooking, with or without the support of the rest of the household.

You can see this pitch in parts of the blurb:
The perception that the food we love can't also be good for us is swept away by this stunning collection of delicious, heart-warming recipes that also happen to be packed with good things that help keep us healthy.

And Good Comfort is in every way generous, as Hugh makes our favourite foods healthier, not by taking stuff out of them, but by putting more in: the best whole ingredients, celebrated in all their colourful and seasonal diversity.

The book begins with an Introduction. It's the usual cook's philosophy section, which in this case is HFW's mission to recreate comfort foods that are not heavy, cloying, too rich or too sweet. His key principle is 'Go Whole: The more whole, unrefined ingredients we can get on to our plates, the better. But he doesn't just mean the grains and pulses we typically associate with the term 'wholefoods'. He means foods that are whole, or very close to it, when we take them into our kitchens. (I heard these described the other day as 'foods your granny would recognise'.) Minimally processed is ok, so he includes dairy foods such as yoghurt and cheese, and some tinned vegetables (such as low-salt tomatoes canned with just water and a little salt.) He stresses that it's important to get the balance right: overdo the pulses and you're in the danger zone of 'padding'. Likewise, full-on wholemeal flour can take you a little far from textures you know and love, so 'half-wholemeal' is a better choice.

I'm already onboard with reducing sugar: I find most modern recipes and storebought cakes have far too much sugar for my taste. My cakes, biscuits and puddings mostly come from battered recipe books from decades ago. HFW's other mission is to encourage cooks to use a variety of good ingredients, which is my culinary mission too.

To read the rest of my review please visit https://anzlitlovers.com/2022/09/21/river-cottage-good-comfort-best-loved-favour...
… (more)
 
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anzlitlovers | Sep 21, 2022 |

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