Tag Archives: Hugh Fearnley Whittingstall

New cookbooks August 2013



The Hairy Dieters Eat for Life: How to Love Food, Lose Weight and Keep it Off for Good! (Hairy Bikers) by Hairy Bikers, Si King and Dave Myers (15 Aug 2013)

Tom Kerridge’s Proper Pub Food by Tom Kerridge (29 Aug 2013)

Save with Jamie: Shop Smart, Cook Clever, Waste Less by Jamie Oliver (29 Aug 2013)

Tapas Revolution by Omar Allibhoy (15 Aug 2013)

Great British Bake Off: Everyday: Over 100 Foolproof Bakes by Linda Collister (1 Aug 2013)

River Cottage Fruit Every Day! by Hugh Fearnley-Whittingstall (26 Sep 2013)

Eat – The Little Book of Fast Food: (Cloth-covered, flexible binding) by Nigel Slater (12 Sep 2013)

Gordon Ramsay’s Ultimate Home Cooking by Gordon Ramsay (29 Aug 2013)

Simon Hopkinson Cooks by Simon Hopkinson (19 Sep 2013)

A Lighter Way to Bake by Lorraine Pascale (24 Oct 2013)

Under a Mackerel Sky by Rick Stein (12 Sep 2013)

New Cookbooks published Feb 2013 on

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New cookbooks published from February 2013 to early 2014…

The Fabulous Baker Brothers: Glorious British Grub  Tom Herbert 28 Feb 2013
Rachel’s Irish Family Food: A collection of Rachel’s best-loved family recipes Rachel Allen 28 Feb 2013
The Hairy Bikers’ Great Curries The Hairy Bikers, Si and Dave 28 Feb 2013
MasterChef Cookery Course 1 Mar 2013
Atul’s Curries Of The World Atul Kochhar 14 Mar 2013
Skinny Weeks and Weekend Feasts Gizzi Erskine 28 Mar 2013
Delia’s Cakes Delia Smith 28 Mar 2013
Food Lovers’ London Jenny Linford 15 Apr 2013
Chocolat: Seductive Recipes for Bakes, Desserts, Truffles and Other Treats Eric Lanlard 13 May 2013
Too Many Chiefs Only One Indian Sat Bains 15 May 2013
A Passion for Baking Jo Wheatley 16 May 2013
Share: The Cookbook That Celebrates Our Common Humanity Meryl Streep 16 May 2013
Arabesque: Modern Middle Eastern Food Greg Malouf 1 Jun 2013
Food and Wine Annual Cookbook 2013 (Food & Wine Annual Cookbook) 10 June 2013
Bobby Flay’s Barbecue Addiction Bobby Flay 20 June 2013
Istanbul Rebecca Seal 1 Jul 2013
At Home with the Chiappa Sisters: Easy Italian Cooking from the Heart Michela Chiappa 27 Feb 2014?
River Cottage Fruit Every Day! Hugh Fearnley-Whittingstall 12 Sep 2013
Rachel Khoo’s Museli and Granola Rachel Khoo 12 Sept 2013
The Key Ingredient Michael Caines 30 Oct 2013
Mary Berry’s Christmas Collection Mary Berry 10 Oct 2013
Mary Berry’s Family Sunday Lunches Mary Berry 7 Nov 2013
Bill’s Everyday Italian Bill Granger 10 Apr 2013
Great British Bake Off 2013 Linda Collister 7  Aug 2014


The Fast Diet: The Secret of Intermittent Fasting – Lose Weight, Stay Healthy, Live Longer

An excellent book derived from the principle of fasting The Fast Diet: The Secret of Intermittent Fasting – Lose Weight, Stay Healthy, Live Longer

and in May 2013 The Fast Diet Recipe Book: 150 Delicious, Calorie-controlled Meals to Make Your Fasting Days Easy

New Book 2017:  Michael Mosley The Clever Guts Diet: How to revolutionise your body from the inside out

For the 5:2 diets, we eat 5 days as normal and then 2 reducing calories.

Fasting rests the bodies digestive system and encourages the bodies natural healing processes, so does this new book give us better health, weight loss and cut risks for cancer?

Dr Michael Mosley is a medical journalist whose BBC Horizon programme alerted the world to the Intermittent Fasting phenomenon, presents the fascinating science behind the 5:2 diet. With Mimi Spencer, award-winning food and fashion writer, who explains the practicalities of how to go about it.

The Fast Diet also includes a calorie counter, full colour section, and a whole section of Fast 500 and Fast 600 menu plans which will enable you to incorporate this ground breaking weight-loss system into your daily life.

New: The Fast Diet recipe food guide free with the Times 27 April 2013

 

Hugh Fearnley-Whittingstall: Why I’m on the Fast Diet

Many religions of the world include fasting and studies of various groups have been carried out. Read more about fasting and its benefits.

A great idea, for more information:

in the UK                                               Canada

                    

Please consult your doctor before undertaking any fast!

Hugh’s 3 Good Things Hugh Fearnley-Whittingstall recipes TV MORE4 weekdays at 7.30 pm.

Hugh’s 3 Good Things recipes and TV episodes on MORE4 weekdays at 7.30 pm
Hugh Fearnley-Whittingstall


Hugh Fearnley-Whittingstall’s new cook book called Hugh’s 3 Good Things  is broadcast as a Channel 4 TV program on MORE4.

See the new book –Hugh’s Three Good Things.

There are 25 half hour episodes production by Keo Films, read more about Hugh’s 3 good things and Hugh Fearnley Whittigstall – all books – Amazon

TV Listings for Hugh’s 3 good things on MORE4 weekdays at 7.30 pm.

Series 1 Episode 1 – Beetroot – Monday 5 November 
With Hugh is the River Cottage chef Gill Meller and the guest chef Florence Knight, from London’s Polpetto.

Recipes include:

Watch Hugh’s 3 Good Things – Beetroot.
See beetroot recipes at Hugh’s scrapbook.

Series 1 Episode 2 – Tomatoes – Tuesday 6 November 
Continues with Hugh and the River Cottage chef Gill Meller and the guest chef Florence Knight, from London’s Polpetto.

Recipes include:

Watch Hugh’s 3 Good Things – Tomatoes.
See tomato recipes at Hugh’s scrapbook.

Series 1 Episode 3 – Courgettes – Wednesday 7 November 

Again Hugh with Gill and Florence.

Recipes include:

Watch Hugh’s 3 Good Things – Courgettes.
See courgette recipes at Hugh’s scrapbook.

Series 1 Episode 4 – Mushrooms – Thursday 8 November 

Again Hugh with Gill and Florence.

Recipes include:

Watch Hugh’s 3 Good Things – Mushrooms.
See mushroom recipes at Hugh’s scrapbook.

Series 1 Episode 5 – Kale – Friday 9 November 

Again Hugh with Gill and Florence.

Recipes include:

Watch Hugh’s 3 Good Things – Kale.
See kale recipes at Hugh’s scrapbook.

Series 1 Episode 6 – Lamb – Monday 12 November

For the second week of the food competition, the chefs turn their attention to meat.

The lamb recipes at Hugh’s scrapbook

Series 1 Episode 7 – Ham and Bacon – Tuesday 13 November

Hugh’s scrapbook

Series 1 Episode 8 – Chicken – Wednesday 14 November

Hugh’s scrapbook

Series 1 Episode 9 – Venison – Thursday 15 November

Hugh’s scrapbook

Series 1 Episode 10 – Beef – Friday 16 November

Hugh’s scrapbook

Series 1 Episode 11 – Apples – Monday 19 November

Hugh’s scrapbook

Series 1 Episode 12 – Pears – Tuesday 20 November

Hugh’s scrapbook

Series 1 Episode 13 – Dried fruit – Wednesday 21 November

Hugh’s scrapbook

Series 1 Episode 14 – Citrus – Thursday 22 November

Hugh’s scrapbook

Series 1 Episode 5 – Apples – Friday 23 November

Hugh’s scrapbook

Program concepts:

The general theme is can we cook well and provide satisfying food by placing three items on a plate?

It depends on whether the three ingredients work together or not. If they are selected to be synergistic – work so well together that their total effect is more than the sum of their parts, then we do indeed have three good things.

Hugh Fearnley-Whittingstall uses his 20 years of cooking experience and knowledge to provide us with the combinations that just work so well together.

See 25 recipes from Hugh’s Three Good Things at the Guardian’s Food and Drink website.

Some ideas that work, we know:

Hugh has many new ideas and combinations for us to try. See a list of his ideas at Amazon’s page and book reviews now the book is published, see image link below, or use to pre order a copy of Hugh’s book. See Hugh’s Three Good Things book review on Amazon.

Hugh’s Three Good Things book offers

Read Hugh’s introduction to three good things on a plate at the Guardian web site.

Hugh Fearnley-Whittingstall’s barley, onions and tomatoes recipe.

Hugh Fearnley-Whittingstall: Hugh’s Three Good Things book review recipes


Due for publication 30 October 2012, Hugh Fearnley-Whittingstall has a new cook book called Hugh’s Three Good Things and a Channel 4 TV program will accompany the new book. There are 25 half hour episodes production by Keo Films. See book information at  Hugh’s Three Good Things and check out programme epidodes and recipe links at Hugh’s 3 Good Things Hugh Fearnley-Whittingstall recipes TV MORE4 weekdays at 7.30 pm.

 

The general theme is can we cook well and provide satisfying food by placing three items on a plate?

It depends on whether the three ingredients work together or not. If they are selected to be synergistic – work so well together that their total effect is more than the sum of their parts, then we do indeed have three good things.

Hugh Fearnley-Whittingstall uses his 20 years of cooking experience and knowledge to provide us with the combinations that just work so well together.

See 25 recipes from Hugh’s Three Good Things at the Guardian’s Food and Drink website.

Some ideas that work, we know:

Book Contents:

Introduction

Three in a Bed Salads

  • COURGETTES, MANGETOUT, LEMON
  • TOMATOES CHILLI PARSLEY
  • FENNEL ORANGE AND WATERCRESS

One Two Three Go, Starters and Soups

  • Asparagus yoghurt dukka
  • Artichoke yoghurt lemon

Triple quick Snacks and sides

  • Bacon cheddar avocado…

Vegetable Trios
Fish and Two Friends
Meat and (sometimes) Two Veg
Pasta, Rice and Company
Fruity Threesomes
Triple Treat
Store cupboard Standbys

 

Hugh has many new ideas and combinations for us to try. See a list of his ideas at Amazon’s page and book reviews now the book is published, see image link below, or use to pre order a copy of Hugh’s book. See Hugh’s Three Good Things book review on Amazon.

Hugh’s Three Good Things book offers

Hugh’s new show will feature guest chefs.

Read Hugh’s introduction to three good things on a plate at the Guardian web site.

Hugh Fearnley-Whittingstall’s barley, onions and tomatoes recipe.

New cook books due August 2012 and latest 2013

Not sure where to see news about the cook books being published in August 2012?
We have put together – thanks to Amazon – a set of links that provide detailed book information, price options and reviews. There are many new exciting cookbooks being published and a number of them will have tv programmes to view as well. So we thought we could do the work to help you review those books that are of interest to you.

USA, Canadian and UK books from 2012 to present ……

USA COOKBOOKS                        Canada cookbooks                               UK cookbooks

In the New Cook Book Review food blog we aim to provide up to date information about these new cookbooks. Our articles will try and uncover the best available and links to recipe listings, tv replays and recipe clips for you to view and select from.


So here is the August 2012 list of new books – just click the image to go to the Amazon link, you can review without buying.

The Great British Bake Off: How to turn everyday bakes into showstoppers by Linda Collister

The Hairy Dieters: How to Love Food and Lose Weight by The Hairy Bikers

New – Lorraine Pascale’s Fast, Fresh and Easy Food by Lorraine Pascal

Previous – Home Cooking made Easy by Lorraine Pascal

One Step Ahead by Mary Berry

Hugh’s Three Good Things by Hugh Fearnley-Whittingstall

Gordon Ramsay’s Ultimate Cookery Course by Gordon Ramsay

Cake by Rachel Allen

New -Easy by Bill Granger

Previous – Bill’s everyday Asian by Bill Granger

Fantastico! Modern Italian Food by Gino D’Acampo

Indian Food Made Easy by Anjum Anand

Antonio Carluccio’s Simple Cooking by Antonio Carluccio

Capital Spice: 21 Indian Restaurant Chefs More Than 100 Stunning Recipes by Chrissie Walker

Cookbooks and kitchen products for the Cook Book Review foodblog readers in the USA

Bestselling cookbooks…..


River Cottage Veg – everyday by Hugh Fearnley-Whittingstall

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River Cottage Veg – everyday by Hugh Fearnley-Whittingstall

A beautiful cookbook with photography by Simon Wheeler and illustrations by Mariko Jesse.
Would you believe that this is Hugh’s seventh River Cottage cookbook?

Hugh has been providing us with excellent cookbooks over the years including:

The River Cottage Cookbook,
The River Cottage Meat Book,
The River Cottage Fish Book,
The River Cottage Family Cookbook and
River Cottage Everyday.

Hugh’s approach to preparing and cooking vegetables, is as thorough as in any of his previous cookbooks and lects a wide variety of recipes, that have no meat or fish whatsoever. (Is this really Hugh Fearnley-Whittingstall)?

The inference here is that perhaps this is a vegetarian cookbook – but as Hugh is careful to point out, this is – yes a vegetable only recipe book, but he makes no case for us all to turn completely vegetarian.

This is as he says a personal decision and not the remit of the book.

Eggs and dairy will be used, so we are not following a strictly vegetarian diet.

However, all of us need to consider increasing our intake of fresh vegetables and for that matter fruit – based on evidence that the vital nature, the vitamin and enzyme content of vegetables is what we need to keep healthy and help sustain our resources.

Please read Hugh’s marvellous introduction, it is a treatise on where we should be regarding the food we eat, the animals that we use for our food and the effects of what we eat on our own health and our planet’s health as well.

Is all the gas output from cows and factory farms affecting our environment? Can we reduce this by adopting a higher proportion of vegetables in what we eat? Look at the reduction in fish stocks – another source of concern. A no brainer as they say.

Another point is to maintain the vitamin and health content of food as much as possible.
So preparation is key – as is how the vegetables are cooked.
Another intelligent inclusion is that of the role of bread and all things related, e.g. naans, rotis and chapattis.

Well – on with the recipes, just amazing what Hugh has accomplished here!
Not a bit of wonder it is selling so well.

The book is divided into the following recipe sections:

Comfort food and feasts            an amazing selection of Curries and stews, pies and tarts.

No lightweight cooking here, substantial and filling – with unimaginable textures and flavours.
Just look at the colours!

Parmigianas, Chachouka, pintobean chilli, potato curry, cauliflower and chickpea curry, squash and chickpea stew, lasagnes – squash and fennel, kale and mushroom, lettuce, spring onion and cheese tart, baby beet tarte tatin, courgette and rice filo pie, swede and potato pasties, ragout, potato dauphinoise, sweet potato and peanut gratin, three root boulangere

Hearty Salads                            the idea of a salad becoming a meal, substantial – hearty!

Also – you can substitute different vegetables and one type of oil for another,one type of nut for another,etc. This varies the different tastes and textures available  – providing an infinite variety of combininations.

Salads with squash, fennel, courgette and green beans, potato, tomato and boiled egg salad, potato salad tatare. Lettuce, egg and fried bread, puy lentil salad, salad nioise, Panzanella, couscous salads.

Raw assemblies                           Yes, raw food.

I think many folks are aware of the thinking behind eating raw food, but hardly ever get the chance to prepare and eat mainly raw foods. Hugh makes a key point here, that it is the preparation and the presentation of raw foods that encourage us all to tuck in.
A good set of knifes and box grater with attachments are a must.

Shaved summer veg, radishes, fennel and goat’s cheese, crudités, cauliflower with toasted seeds.

Hefty soups                               Soups, not just for the winter

Flavoursome, full of variation and texture, some creamy, some thin, a great way of increasing our intake of healthy foods.

Vegetable stock, summer garden soup, cucumber and lettuce vichyssoise, Gazpacho, tomato and bean soup, pea and parsley soup, roasted beetroot soup with horseradish cream.

Bready things                          clean the plate and soak up the juice…

A wonderful, aromatic fresh loaf of bread, bread sticks, baguettes. I love to walk through the streets of French towns. The breads, cheese and wines… wonderful.

How to make bread dough, garlic flatbreas, crostini, beetroot pizza and cheddar, pizzas, foldovers, pitta pockets, bruchetta, toasties, rarebits, poached egg on toast

Store-cupboard suppers       In a hurry, don’t go back to meat or fish.

The simple solution is to stock up on tins of beans, noodles and eggs?

Tarts, olives, dips, curried bubble and squeak, frittata, lentils, Dhal, chickpea, ketchup curry, pastas, noodles.

Pasta and rice                    Pasta, rice and grains – easy to prepare.

A guide on how to select and cook pasta and rice. A great base for filling us up.

Various pastas, risonotto, macaroni peas, linguine, biryani, kedgeree a la vegetables, quinoa, kale speltotto, Swede speltotto, potato gnocchi, stir fry – egg fried rice,

Mezze and tapas                           a new way to eat…

Other Eastern cultures do it, a range of small dishes – in the Middle East it is mezze, Spanish tapas.

Dukka, guacamole, hummus, dips, tomatoes, Caponata, fritters, pasties.

Roast, grill and barbecue            Adding flavour…

When we roast and grill – we brown and develop the textures and flavours. Roasted vegetables in the oven – keep the goodness.

Halloumi, kebabs, roasted cherry tomatoes, roasted squash.

 
Side dishes                              adding value…

Steamed veg and a hint of garlic, runner beans, sesame cauliflower, celery gratin.

Veg on the go 

  
Dips, spreads, sandwich fillings, salads, coleslaws, pasties, pies, frittatas.

 

I hope this review or outline of River Cottage Veg – everyday will help you decide on an alternative way of eating and the foods you select to eat.

It is worth a try – not perhaps full vegetarianism, but we should consider reducing cooking i.e. boiling, roasting – eat more raw food and reduce meat and fish, drink more water and sleep well.

Then perhaps we will improve our health and make a start on the state of the planet… wish us good luck!

 


Meet favourite chefs and Jamie!!! Taste of Christmas SHOW……

We are now on Twitter @cook_bookreview, you can 

Meet Jamie Oliver, at the Taste of Christmas show, Hugh Fearnley-Whittingstall in attendance at the ExCel centre London 2 – 4 December 2011 as they open the food show.

Click to see daily progamme of Taste of Christmas  – events and chefs attending.

Also book signing by a number of chefs daily arranged over the three days by Foyles.

 

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