Hugh Fearlessly Eats It All

Hugh Fearlessly Eats It All PDF Author: Hugh Fearnley-Whittingstall
Publisher: Bloomsbury Publishing
ISBN: 9780747590217
Category :
Languages : en
Pages :

Book Description
For almost two decades, 'Hugh Fearlessly-Eatsitall' has been writing about food in all its guises. To some, his concept of 'good eating' might seem a bit skewed - he'd always bypass a McBurger in favour of a squirrel sandwich, and make a detour for fresh road kill - but to others he is a shining and shaggy beacon of good sense in a food world gone mad. Armed with a broad mind, a quick wit and a ready appetite, Hugh covers almost every area of global food culture. Whether singing the praises of offal; debunking Colonel Sanders and Dr Atkins; playing 'poisson roulette' with the deadly fugu fish in Tokyo; pondering the moral inconsistency of those who condemn fox hunting for its cruelty while happily tucking into factory-farmed chicken; fishing for marlin in Kenya, trout in Chile and barracuda in the Bahamas; analysing the tea-dunking qualities of some classic British biscuits; contemplating why if piglets are destined for the pot, why aren't puppies; or reminding us that a reindeer isn't just for Christmas, but tasty all year round, Hugh has an unerring ability to entertain and provoke.

Hugh Fearlessly Eats It All

Hugh Fearlessly Eats It All PDF Author: Hugh Fearnley-Whittingstall
Publisher: A&C Black
ISBN: 1408806657
Category : Cooking
Languages : en
Pages : 304

Book Description
'It has been said that I will eat anything. That is, of course, nonsense. A fried egg that still has a pool of runny egg white clinging to the yolk is a definite no-no. Still, I must admit that it was with some pride that I read, in one review of my series A Cook on the Wild Side, that I had been given the sobriquet "Hugh Fearlessly Eatsitall"...' For almost two decades Hugh has been writing about food in all its guises. To some, his concept of 'good eating' might seem a bit skewed - he'd always bypass a McBurger in favour of a squirrel sandwich, and make a detour for fresh road kill - but to others he is a shining and shaggy beacon of good sense in a food world gone mad. Armed with a broad mind, a quick wit and a ready appetite, Hugh covers almost every area of global food culture, whether singing the praises of offal; playing 'poisson roulette' with the deadly fugu fish in Tokyo; analysing the tea-dunking qualities of some classic British biscuits; or reminding us that a reindeer isn't just for Christmas, but tasty all year round.

Hugh's Three Good Things

Hugh's Three Good Things PDF Author: Hugh Fearnley-Whittingstall
Publisher: A&C Black
ISBN: 1408828588
Category : Cooking
Languages : en
Pages : 417

Book Description
Lav lækker mad med få ingredienser

The River Cottage Meat Book

The River Cottage Meat Book PDF Author: Hugh Fearnley-Whittingstall
Publisher:
ISBN: 9780340826386
Category : Cooking (Meat)
Languages : en
Pages : 0

Book Description
"This book aims to help you find good meat, understand it better, cook it with greater confidence, and eat it with much pleasure." "It first of all covers the basics - everything you'll need to know about choosing the very best raw materials, understanding the different cuts and the cooking techniques associated with each of them. I've then given what I hope are foolproof recipes for 150 meat classics from both British and foreign food cultures - shepherds pie, steak and kidney pie, roast pork with perfect crackling, glazed baked ham, Irish stew, roast grouse with all the trimmings, toad in the hole, oxtail stew; plus definitive, authentic versions of pot au feu, cassoulet, choucroute, steak tartare, coq au vin, bolito misto, pasticcio, jerked pork, feijoida, cozido, curried goat, satay and chilli con carne." "I would like this book to be your first stop on the shelf whether you seek either inspired recipes or technical guidance on any aspect of meat cookery" - Hugh Fearnley-Whittingstall

The River Cottage Cookbook

The River Cottage Cookbook PDF Author: Hugh Fearnley-Whittingstall
Publisher: HarperCollins Publishers
ISBN: 9780007375271
Category : Cooking (Natural foods)
Languages : en
Pages : 0

Book Description
More than just a collection of Hugh's recipes, this book is a witty, practical guide to the River Cottage lifestyle from Channel 4's iconoclastic back-to-basics chef. Includes tips on how best to buy organic produce and, for the more adventurous, advice on rearing your own meat, growing your own vegetables, and tapping into the free wild harvest. 'How much of this book you incorporate into your life is up to you. But if all you do is grow a few herbs in a window box, make nettle soup once a year, and try a free-range goose for Christmas instead of a frozen turkey, you will already, I hope, be enjoying your life more.' Hugh Fearnley-Whittingstall With over one hundred recipes and Simon Wheeler's acclaimed photography, The River Cottage Cookbook has been a hugely influential and original book, appealing to all downshifters and those who prefer their food to be full-blooded and wholesome. The River Cottage Cookbook has won the Andre Simon Food Book of the Year Award, the Guild of Food Writers' Michael Smith Award and the Glenfiddich Trophy and Food Book of the Year. This new edition's preface looks back at River Cottage from the perspective of 2011. The book also includes new recipes, new pictures and an updated directory that reflects the changes over the past ten years.

Digital Food TV

Digital Food TV PDF Author: Michelle Phillipov
Publisher: Taylor & Francis
ISBN: 1000820777
Category : Social Science
Languages : en
Pages : 100

Book Description
This book explores the new theoretical and political questions raised by food TV’s digital transformation. Bringing together analyses of food media texts and platform infrastructures—from streaming and catch-up TV to YouTube and Facebook food videos—it shows how new textual conventions, algorithmic practices, and market logics have redrawn the boundaries of food TV and altered the cultural place of food, and food media, in a digital era. With case studies of new and rerun television and emerging online genres, Digital Food TV considers what food television means at the current moment—a time when on-screen digital content is rapidly proliferating and televisual platforms and technologies are undergoing significant change. This book will appeal to students and scholars of food studies, television studies, and digital media studies.

River Cottage Light and Easy

River Cottage Light and Easy PDF Author: Hugh Fearnley-Whittingstall
Publisher:
ISBN: 9781408888476
Category :
Languages : en
Pages : 416

Book Description
'Eating more healthily isn't about denial. For example, reducing one's dependence on wheat flour and dairy ingredients, which don't appear at all in this book, turns out to be a delicious voyage of discovery. New grains, new oils, new tastes, new combinations: it all adds up to a new zest for life.' Hugh Fearnley-WhittingstallEver lack the time or inspiration to cook a nourishing meal after a hectic day? Delicious, health-giving food doesn't have to be time-consuming and complicated.In River Cottage Light & Easy Hugh Fearnley-Whittingstall delivers wholesome delights with zero compromise on taste for all occasions - from brilliant breakfasts to goodness on the go, from crunchy salads to simple roasts and hotpots, from nutrient-packed fish dishes to lighter breads, baking and treats (we all need those!). Each recipe is dairy-free and wheat-free, and all are guaranteed to bring a fresh energy and vitality to your everyday cooking and eating.The 170 flavour-hitting recipes include: easy almond milk, pumpkin seed drop scones, savoury buckwheat galettes, wheat-free spinachy wraps, rye grissini, swede and smoky bacon soup, fragrant Asian broth, raw courgette and fennel salad with peanut dressing, Nordic slaw with rye crumbs, fish-rizo with broad beans, speedy fish and tomato curry, easiest ever storecupboard fishcakes, spiced beef with bashed beans, aromatic nutty chicken, lamb and cashew curry, smashed roast Jerusalem artichokes, beetroot burgers, perky pestos, feisty salsas, rhubarb, apple and ginger pie, peach and orange sorbet, chocolate and avocado mousse, chestnut marmalade muffins and life-loving brownies.With striking photography from Simon Wheeler, this beautiful book provides solutions to creating the most nourishing and healthy of meals as quickly and easily as possible.

Lateral Cooking

Lateral Cooking PDF Author: Niki Segnit
Publisher: Bloomsbury Publishing USA
ISBN: 1635574412
Category : Cooking
Languages : en
Pages : 768

Book Description
A groundbreaking handbook--the "method" companion to its critically acclaimed predecessor, The Flavor Thesaurus--with a foreword by Yotam Ottolenghi. Niki Segnit used to follow recipes to the letter, even when she'd made a dish a dozen times. But as she tested the combinations that informed The Flavor Thesaurus, she detected the basic rubrics that underpinned most recipes. Lateral Cooking offers these formulas, which, once readers are familiar with them, will prove infinitely adaptable. The book is divided into twelve chapters, each covering a basic culinary category, such as "Bread," "Stock, Soup & Stew," or "Sauce." The recipes in each chapter are arranged on a continuum, passing from one to another with just a tweak or two to the method or ingredients. Once you've got the hang of flatbreads, for instance, then its neighboring dishes (crackers, soda bread, scones) will involve the easiest and most intuitive adjustments. The result is greater creativity in the kitchen: Lateral Cooking encourages improvisation, resourcefulness, and, ultimately, the knowledge and confidence to cook by heart. Lateral Cooking is a practical book, but, like The Flavor Thesaurus, it's also a highly enjoyable read, drawing widely on culinary science, history, ideas from professional kitchens, observations by renowned food writers, and Segnit's personal recollections. Entertaining, opinionated, and inspirational, with a handsome three-color design, Lateral Cooking will have you torn between donning your apron and settling back in a comfortable chair.

Media and Food Industries

Media and Food Industries PDF Author: Michelle Phillipov
Publisher: Springer
ISBN: 3319641018
Category : Social Science
Languages : en
Pages : 258

Book Description
This volume is the first to combine textual analysis of food media texts with interviews with media production staff, reality TV contestants, celebrity chefs, and food producers and retailers across the artisan-conventional spectrum. Intensified media interest in food has seen food politics become a dominant feature of popular media—from television and social media to cookbooks and advertising. This is often thought to be driven by consumers and by new ethics of consumption, but Media and Food Industries reveals how contemporary food politics is also being shaped by political and economic imperatives within the media and food industries. It explores the behind-the-scenes production dynamics of contemporary food media to assess the roles of—and relationships between—media and food industries in shaping new concerns and meanings with respect to food.
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