Saturday, July 18, 2009


"I think of fruits and herbs as essential luxuries: joyous ingredients that I would never be without. Whereas vegetables are luxurious essentials; the primary building blocks for most well-constructed meals that I could not be without. When vegetables take center stage, even meat may become a spice."

Hugh Fearnley-Whittingstall "The River Cottage Cookbook"


Langdon Cook said...

His new book The River Cottage Meat Book is a winner too.

Trout Caviar said...

I've heard he has a nickname in Britain: Hugh Fearlessly Eats-It-All. We have several of the River Cottage BBC series on DVD. Pretty fun watching.