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First published in the United Kingdom in 2001, The River Cottage Cookbook quickly became a hit among food cognoscenti around the world. Now tailored for American cooks, this authoritative and animated ode to eating well is one part manifesto and one part guidebook for choosing and storing food grown in the garden, butchered from prize animals, or foraged or caught locally. Fearnley-Whittingstall writes with humor, wit, and clarity, bringing American readers what his legions of British fans have enthusiastically embraced: the best techniques and recipes for getting the most out of simple, superior food, while supporting the environment, vibrant local economies, and resourceful use of plants and animals.
Hugh Fearnley-Whittingstall is a renowned British broadcaster, writer, farmer, educator, and campaigner for real food. He has written seven books. His River Cottage farm is in Devon, England.
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