Hugh's Three Good Things PDF Download

Author: Hugh Fearnley-Whittingstall
Publisher: A&C Black
ISBN: 1408828588
Category : Cooking
Languages : en
Pages : 417

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Book Description
Lav lækker mad med få ingredienser

Author: Hugh Fearnley-Whittingstall
Publisher: Bloomsbury Publishing
ISBN: 1526602792
Category : Cooking
Languages : en
Pages : 588

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Book Description
A SUNDAY TIMES TOP TEN BESTSELLER In Eat Better Forever, Hugh Fearnley-Whittingstall gives you all the tools to improve your eating habits, and therefore your life - permanently. And to help it all happen, he's added his 100 healthiest recipes yet. In this ground-breaking book, instead of promising a gimmicky single-fix solution to the challenge of healthy eating, Hugh extracts the knowledge, advice and healthy habits, from cutting edge research into the obesity crisis, to produce 7 simple strategies that will transform your diet and your health. Starting with the blissfully simple message that we all need to Go Whole, he leads us away from the industrial junk and processed foods that are doing so many of us so much harm and returns us to the real foods that nurture us and keep us well. Everything that follows is clear, believable and achievable. From sorting the good carbs from the bad, learning not to fear fat, and looking after our gut, to renegotiating the foods we call 'drinks' and being mindful of when to eat...and when to take a pause... Hugh guides us to a better way of eating that will last us our whole lives. It's all offered up with reassuring tips and switches that help us act on the vital knowledge he imparts. And the 100 recipes that come with it, and their endless variations, make for a lifetime of healthy eating.

Author: Hugh Fearnley-Whittingstall
Publisher: Ten Speed Press
ISBN: 1607740990
Category : Cooking
Languages : en
Pages : 416

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Book Description
British iconoclast and sustainable food champion Hugh Fearnley-Whittingstall goes back to basics in this guide to simple, everyday home cooking. In River Cottage Every Day, Hugh shares the dishes that nourish his own family of three hungry school-age kids and two busy working parents—from staples like homemade yogurt and nut butters to simple recipes like Mixed Mushroom Tart; Foil-Baked Fish Fillets with Fennel, Ginger, and Chile; and Foolproof Crème Brûlée. Hugh brings his trademark wit and infectious exuberance for locally grown and raised foods to a wide-ranging selection of appealing, everyday dishes from healthy breakfasts, hearty breads, and quick lunches to all manner of weeknight dinners and enticing desserts. Always refreshingly honest, but without sermonizing, Hugh encourages us to build a close relationship to the sources of our food and become more involved with the way we acquire and prepare it. But he doesn’t shrink from acknowledging the challenges of shopping and cooking while juggling the demands of work and family. So while Hugh offers an easy recipe for homemade mayonnaise, he admits to having a jar of store-bought mayo lurking in the fridge, just like the rest of us! Including helpful and encouraging advice on how to choose the finest meat, freshest fish, and most mouthwatering fruits and vegetables, River Cottage Every Day shows us that deliciously prepared and thoughtfully sourced meals can be enjoyed every day of the year.

Author: Hugh Fearnley-Whittingstall
Publisher: Bloomsbury Publishing
ISBN: 9781408869253
Category : Cooking
Languages : en
Pages : 0

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Book Description
We all occasionally suffer a guilty conscience about those languishing ingredients that stay untouched in the fridge or cupboard for days: the bendy carrots, the wilting salad, the foil-wrapped roast chicken, the rock-like bread and that little nugget of Cheddar . . . In this new pocket bible, Hugh Fearnley-Whittingstall offers nifty and creative ideas to transform leftovers into irresistible meals. Hugh starts by giving practical advice for cooking on a weekly basis with leftovers in mind--helping to save money and avoid waste--and provides tips on how best to store your ingredients to make them last for as long as possible. Hugh then gives handy recipe templates that can be applied to all kinds of leftover ingredients, and provides simple and flexible recipes for all types of meat, veggies, fruit, cheese, greens and carbs. He shows how to assemble a delicious meal in under ten minutes, and how to make budget-friendly dinners. With more than 100 recipes, gorgeous photographs and illustrations, this is the ultimate companion for everyone's kitchen--and you'll never be bored of leftovers again.

Author: Hugh Howey
Publisher: John Joseph Adams
ISBN: 0544838262
Category : Fiction
Languages : en
Pages : 483

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Book Description
Wool introduced the world of the silo. Shift told the story of its creation. Dust will describe its downfall.

Author: Hugh Fearnley-Whittingstall
Publisher:
ISBN: 9780340826393
Category : Cooking
Languages : en
Pages : 0

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Book Description
Hugh Fearnley-Whittingstall's well-loved RIVER COTTAGE books have become a phenomenon, inspiring hundreds of thousands of people all over Britain to cook and enjoy good food. THE RIVER COTTAGE FAMILY COOKBOOK, co-written with Fizz Carr, brings the River Cottage philosophy to the whole family. It will give pleasure to everyone: toddlers and grandparents, families discovering the fun of cooking together, and everyone who enjoys simple home-cooked food. From how to make butter from a jar of cream to how to make your own sausages, THE RIVER COTTAGE FAMILY COOKBOOK will inspire everyone with the magic and fun of cooking. 'A great way to learn the basics without feeling patronised ... You come away from the experience not just with a tasty supper but with a better knowledge of food ... comfortingly old-fashioned ... will almost certainly go on my shelf of "genuinely useful cook-books", cross-referenced with my folder of "ways to entertain the kids at weekends"' Time Out

Author: Hugh Johnson
Publisher: Mitchell Beazley
ISBN: 1784727865
Category : Cooking
Languages : en
Pages : 425

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Book Description
The world's most trusted annual wine guide. Hugh Johnson's Pocket Wine Book is the essential reference book for everyone who buys wine - in shops, restaurants, or on the internet. Now in its 45th year of publication, it has no rival as the comprehensive, up-to-the-minute annual guide. It provides clear succinct facts and commentary on the wines, growers and wine regions of the whole world. It reveals which vintages to buy, which to drink and which to cellar, which growers to look for and why. Hugh Johnson's Pocket Wine Book gives clear information on grape varieties, local specialities and how to match food with wines that will bring out the best in both. This latest edition of Hugh Johnson's Pocket Wine Book includes a colour supplement: The Ten Best Things About Wine Right Now.

Author: Nigel Slater
Publisher: Ten Speed Press
ISBN: 1607747278
Category : Cooking
Languages : en
Pages : 647

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Book Description
Britain's foremost food writer returns with a deliciously simple collection of over 600 ideas for satisfying meals that are quick and easy to get to the table. In this little book of fast food, Nigel Slater presents a wholly enjoyable ode to those times when you just want to eat. Pairing more than 600 ideas for deliciously simple meals with the same elegant prose and delightful photography that captivated fans of Tender, Ripe, and Notes from the Larder, Eat is bursting with recipes that are easy to get to the table, oftentimes in under an hour: a humble fig and ricotta toast; sizzling chorizo with shallots and potatoes; a one-pan Sunday lunch. From quick meals to comfort food, Nigel Slater has crafted a charming, inspired collection of simple food—done well.

Author: Hugh Acheson
Publisher: Clarkson Potter
ISBN: 0385345038
Category : Cooking
Languages : en
Pages : 338

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Book Description
From James Beard Award winner Hugh Acheson comes a seasonal cookbook of 200 recipes designed to make the most of your farmers' market bounty, your CSA box, or your grocery produce aisle. In The Broad Fork, Hugh narrates the four seasons of produce, inspired by the most-asked question at the market: "What the hell do I do with kohlrabi?" And so here are 50 ingredients—from kohlrabi to carrots, beets to Brussels sprouts—demystified or reintroduced to us through 200 recipes: three quick hits to get us excited and one more elaborate dish. For apples in the fall there's apple butter; snapper ceviche with apple and lime; and pork tenderloin and roasted apple. In the summer, Hugh explores uses for berries, offering recipes for blackberry vinegar, pickled blueberries, and raspberry cobbler with drop biscuits. Beautifully written, this book brings fresh produce to the center of your plate. It's what both your doctor and your grocery bill have been telling you to do, and Hugh gives us the knowledge and the inspiration to wrap ourselves around produce in new ways.

Author: Sean Brock
Publisher: Artisan
ISBN: 1579656439
Category : Cooking
Languages : en
Pages : 337

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Book Description
New York Times best seller Winner, James Beard Award for Best Book in American Cooking Winner, IACP Julia Child First Book Award Named a Best Cookbook of the Season by Amazon, Food & Wine, Harper’s Bazaar, Houston Chronicle, Huffington Post, New York Times, Philadelphia Inquirer, Pittsburgh Post-Gazette, Vanity Fair, Washington Post, and more Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.