 |
Varieties
Winner of two Guild of Food Writers Awards 2009: Best First Book and Work on British Food
Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen
Co-written by Riverford founder Guy Watson and Field Kitchen chef Jane Baxter
Brimming with farming tales and original recipes, the Riverford Farm Cook Book will help bring out the best in your box, gives tips on how to use that last leek and might even inspire you to think about the issues surrounding food production today.
Discover why dirt is a good thing, why organic food isn’t just for the middle classes and which carrot varieties are tastiest. Try some irresistible recipes; from Spinach and Crab Frittata, Wet and Wild Garlic Risotto and New Potatoes Baked in Parchment, to Chocolate Courgette Cake, Beetroot Haters’ Soup and Raspberry Brown Butter Tart.
and this is what the critics have had to say about our cook book…
Voted 6th in the Independent’s 50 best cook books of the year
“full of scrumptious recipes” Lydia Slater, Sunday Times
“beautifully photographed… an inspiration when you’re looking for ways to glam up carrots, cabbage and turnips” and “Guy Watson’s frank tone and years of experience in the organic movement combine to give readers much food for thought” Time Out Magazine
“My favourite cookery book this year” Carol Trewin, food writer
“book of the week” Time Out
Voted one of the “best books of 2008” Olive Magazine
back to top ^
|
