The most accessible, recipe-led River Cottage book yet, with 200 fantastic new recipes that present Hugh's philosophy to his widest audience so far

'A counter-top bible, designed for the whole family ... crammed with delicious, child-friendly recipes, simply and clearly explained' -The Sunday Times.

Covers the basics of cooking - offering information about choosing the best raw materials, understanding the different cuts and the cooking techniques associated with each of them. This title offers recipes for 150 meat classics from both British and foreign food cultures.

Provides an understanding of British fish, from their natural habitats to what sauce they go best with to how to respect their seasonality, in keeping with the River Cottage ethos. This book explains the ins and outs of procuring a good fish, as well as how to buy and catch fish in an ethical way, and how to prepare it for the kitchen.

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.

To some Hugh Fearlessly-Eatsitall's concept of 'good eating' might seem a bit skewed, 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.

'A counter-top bible, designed for the whole family ! crammed with delicious, child-friendly recipes, simply and clearly explained' The Sunday Times

Covers various techniques of food preservation. This book shows how to build a smokehouse and then smoke your own salmon, how to make sausages, infuse oils, preserve with sugar and bottle fruit in alcohol. It also explores international methods of preserving - the biltong of South Africa, Asian kim chee and the herbes de Provence.

A cookbook that shows how easy it is to buy, cook and eat Fairtrade foods - for people who care where their food comes from. It includes various Fairtrade recipes, each featuring important ingredients. It helps to Cook up over 100 'Light Bites' snacks, 'Fill Me Up' main courses, and 'Guilty Pleasures' sweet dishes using Fairtrade ingredients.

THE RIVER COTTAGE YEAR ties in with Hugh's new 10-part Channel 4 series, due for broadcast starting May 2003.

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.

In this bestselling book, 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.

The definitive meat cookery manual for a new generation, now in a compact trade paperback edition

The finest soup recipes from the top chefs of today, from Rick Stein and Delia Smith to Giorgio Locatelli and Jamie Oliver.

For too long Britain has failed to celebrate its culinary heritage. But from the introduction of borage to the British Isles by the Romans to the nation's love-hate relationship with Marmite, Britain has always played host to an astonishing range of gustatory traditions.

The ultimate little book of soup with essential recipes from today's top chefs including Jamie Oliver, Rick Stein, Delia Smith, Gary Rhodes and Hugh Fearnley- Whittingstall.

This manual is a guide for anyone interested in incorporating some aspect of self-sufficiency or organic living into their daily lives.