River Cottage Handbook
17 books in seriesBread Publisher's summary
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Bread
- River Cottage Handbook
- By: Daniel Stevens
- Narrated by: Hugh Fearnley-Whittingstall, Mark Meadows
- Length: 5 hrs and 4 mins
- Unabridged
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Bread features a host of recipes for all levels of bread-makers, including simple one-flour recipes like soda bread and no-yeast loaves that can be mixed, kneaded and baked in no time at all. First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough.
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Bread
- River Cottage Handbook
- Narrated by: Hugh Fearnley-Whittingstall, Mark Meadows
- Length: 5 hrs and 4 mins
- Release date: 04-25-24
- Language: English
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Edible Seashore
- River Cottage Handbook
- By: John Wright
- Narrated by: Hugh Fearnley-Whittingstall, Richard Trinder
- Length: 6 hrs and 6 mins
- Unabridged
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For the forager, the seashore holds surprising culinary potential. In this authoritative, witty book John Wright takes us on a trip to the seaside. But before introducing us to the various species to be harvested, he touches on such practicalities as conservation and the ethics of foraging; safety from tides, rocks and food poisoning; the law and access to the shore, our right to fish, landing sizes and seasons; and equipment such as nets, pots and hooks.
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Edible Seashore
- River Cottage Handbook
- Narrated by: Hugh Fearnley-Whittingstall, Richard Trinder
- Length: 6 hrs and 6 mins
- Release date: 04-25-24
- Language: English
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Curing & Smoking
- River Cottage Handbook
- By: Steven Lamb
- Narrated by: Hugh Fearnley-Whittingstall, Richard Trinder
- Length: 6 hrs and 8 mins
- Unabridged
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Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat – it doesn't have to take up a huge amount of space. With an introduction by Hugh Fearnley-Whittingstall, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen.
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Curing & Smoking
- River Cottage Handbook
- Narrated by: Hugh Fearnley-Whittingstall, Richard Trinder
- Length: 6 hrs and 8 mins
- Release date: 04-25-24
- Language: English
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Cheese & Dairy
- River Cottage Handbook
- By: Steven Lamb
- Narrated by: Gabrielle Glaister, Hugh Fearnley-Whittingstall
- Length: 4 hrs and 56 mins
- Unabridged
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Nothing beats a really good cheese. These days you can buy great dairy products locally, made using high-quality ingredients and with a unique flavour of their own. The next step is to try your hand at making yoghurt, labneh, mozzarella and even delicious matured cheeses yourself. With an introduction by Hugh Fearnley-Whittingstall, this book is the indispensable guide to crafting and enjoying cheese and other dairy products.
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Cheese & Dairy
- River Cottage Handbook
- Narrated by: Gabrielle Glaister, Hugh Fearnley-Whittingstall
- Length: 4 hrs and 56 mins
- Release date: 04-25-24
- Language: English
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Booze
- River Cottage Handbook
- By: John Wright
- Narrated by: Hugh Fearnley-Whittingstall, Mark Meadows
- Length: 7 hrs and 47 mins
- Unabridged
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What could possibly beat a cool pint of beer down the pub or a lazy glass of wine at your favourite bar? The answer is: home-brewed beer or your very own brand of wine. With this, the twelfth in the River Cottage Handbook series, the inimitable John Wright shows exactly how easy it is to get started. You don't need masses of space to make alcohol at home, and if you follow the simple instructions, you won't be faced with exploding bottles in the cellar. But don't forget, it's all about experimentation and finding out what works for you.
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Booze
- River Cottage Handbook
- Narrated by: Hugh Fearnley-Whittingstall, Mark Meadows
- Length: 7 hrs and 47 mins
- Release date: 04-25-24
- Language: English
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Fruit
- River Cottage Handbook
- By: Mark Diacono
- Narrated by: Hugh Fearnley-Whittingstall, Richard Trinder
- Length: 6 hrs and 45 mins
- Unabridged
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Growing fruit at home is a delicious and altogether more enjoyable alternative to buying it in the shops. Mark Diacono offers a practical and accessible guide to making the most of your garden and what it has to offer. The first part of the book is an A-Z of the different varieties of fruit, with old favourites like apples, cherries, plum, blackcurrants, white currants, redcurrants, strawberries, blueberries, gooseberries, raspberries and rhubarb as well as more exotic species like figs, grapes, cranberries, Japanese wine berries and apricots.
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Fruit
- River Cottage Handbook
- Narrated by: Hugh Fearnley-Whittingstall, Richard Trinder
- Length: 6 hrs and 45 mins
- Release date: 04-25-24
- Language: English
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Chicken & Eggs
- River Cottage Handbook
- By: Mark Diacono
- Narrated by: Gabrielle Glaister, Hugh Fearnley-Whittingstall
- Length: 6 hrs and 56 mins
- Unabridged
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Chickens are a fantastic addition to a garden or outdoors space - you don't have to live in the back of beyond to have a few clucking around and giving you fresh eggs. They come in all shapes and sizes: some are layers, some are just born to strut. Mark Diacono begins at the basics, showing how you can raise chickens from eggs, and look after them once they start laying their own.
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Chicken & Eggs
- River Cottage Handbook
- Narrated by: Gabrielle Glaister, Hugh Fearnley-Whittingstall
- Length: 6 hrs and 56 mins
- Release date: 04-25-24
- Language: English
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Fermentation
- River Cottage Handbook
- By: Rachel de Thample
- Narrated by: Gabrielle Glaister, Hugh Fearnley-Whittingstall
- Length: 6 hrs and 48 mins
- Unabridged
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In Fermentation, Rachel de Thample shines a light on one of the oldest methods of preserving food, which is just as relevant today, and shows you how to produce delicious and health-boosting ferments in your own kitchen.
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Fermentation
- River Cottage Handbook
- Narrated by: Gabrielle Glaister, Hugh Fearnley-Whittingstall
- Length: 6 hrs and 48 mins
- Release date: 04-25-24
- Language: English
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Game
- River Cottage Handbook
- By: Tim Maddams
- Narrated by: Hugh Fearnley-Whittingstall, Kristin Atherton
- Length: 4 hrs and 31 mins
- Unabridged
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Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alternative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, including pheasant, grouse, venison, partridge, hare, rabbit, boar and duck.
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Game
- River Cottage Handbook
- Narrated by: Hugh Fearnley-Whittingstall, Kristin Atherton
- Length: 4 hrs and 31 mins
- Release date: 04-25-24
- Language: English
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Outdoor Cooking
- River Cottage Handbook, Book 17
- By: Gill Meller
- Narrated by: Hugh Fearnley-Whittingstall, Richard Trinder
- Length: 5 hrs and 49 mins
- Unabridged
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In Outdoor Cooking, Gill Meller explains every aspect of cooking out in the open. He will take you back to basics with a guide to building the perfect fire, and reinvigorate your summer barbecue by cooking bread on it, grilling Indian-style kebabs, smoking fish or roasting succulent joints of meat. You can also find out how to make the most of a pizza oven or Kamado-style clay barbecue (popularised by the Big Green Egg) and, if you’re feeling adventurous, there are comprehensive instructions for spit roasting larger pieces of meat or making a smouldering earth oven.
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Outdoor Cooking
- River Cottage Handbook, Book 17
- Narrated by: Hugh Fearnley-Whittingstall, Richard Trinder
- Length: 5 hrs and 49 mins
- Release date: 05-30-24
- Language: English
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Pigs & Pork
- River Cottage Handbook, Book 14
- By: Gill Meller
- Narrated by: Hugh Fearnley-Whittingstall, Mark Meadows
- Length: 5 hrs and 50 mins
- Unabridged
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Keeping a herd of pigs brings a lot of enjoyment – they are curious, intelligent and (often) lovable animals, with plenty of character. When the time comes, they can provide you with a fine carcass that can be turned into all manner of tasty things. The River Cottage ethos is all about knowing the story behind what’s on the plate, and as Gill Meller explains in this accessible and comprehensive guide, by rearing and butchering your own pigs you’ll be able to create a full range of delicious pork products in the most sustainable, economical and hands-on way possible.
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Pigs & Pork
- River Cottage Handbook, Book 14
- Narrated by: Hugh Fearnley-Whittingstall, Mark Meadows
- Length: 5 hrs and 50 mins
- Release date: 05-30-24
- Language: English
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Hedgerow
- River Cottage Handbook, Book 7
- By: John Wright
- Narrated by: Hugh Fearnley-Whittingstall, Kristin Atherton
- Length: 6 hrs and 5 mins
- Unabridged
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Hedgerows, moors, meadows and woods - these hold a veritable feast for the forager. In this hugely informative and witty handbook, John Wright reveals how to spot the free and delicious pickings to be found in the British countryside, and how to prepare and cook them.
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Hedgerow
- River Cottage Handbook, Book 7
- Narrated by: Hugh Fearnley-Whittingstall, Kristin Atherton
- Length: 6 hrs and 5 mins
- Release date: 05-30-24
- Language: English
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Mushrooms
- River Cottage Handbook, Book 1
- By: John Wright
- Narrated by: Hugh Fearnley-Whittingstall, Richard Trinder
- Length: 6 hrs and 26 mins
- Unabridged
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The handbook is completed by more than 30 simple and delicious mushroom recipes from the River Cottage team. With a user-friendly Key and an introduction by Hugh Fearnley-Whittingstall, the River Cottage Mushroom Handbook is a comprehensive and collectable guide, destined to be an indispensable household reference.
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Mushrooms
- River Cottage Handbook, Book 1
- Narrated by: Hugh Fearnley-Whittingstall, Richard Trinder
- Length: 6 hrs and 26 mins
- Release date: 05-30-24
- Language: English
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Veg Patch
- River Cottage Handbook, Book 4
- By: Mark Diacono
- Narrated by: Hugh Fearnley-Whittingstall, Kristin Atherton
- Length: 7 hrs and 37 mins
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Drawing directly from his experience as an acclaimed climate-change gardener, and of setting up a kitchen garden from scratch for River Cottage, Mark explains the practical aspects of organic growing, introduces us to a whole world of vegetables we may not have previously considered, and does away with alienating gardening jargon once and for all. Mark begins with a catalogue of vegetables that will grow in this country, explaining for each their benefits, what varieties to go for, dos and don'ts, and popular culinary uses.
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Veg Patch
- River Cottage Handbook, Book 4
- Narrated by: Hugh Fearnley-Whittingstall, Kristin Atherton
- Length: 7 hrs and 37 mins
- Release date: 05-30-24
- Language: English
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Sea Fishing
- River Cottage Handbook, Book 6
- By: Nick Fisher
- Narrated by: Hugh Fearnley-Whittingstall, Mark Meadows
- Length: 8 hrs and 15 mins
- Unabridged
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From renowned fishing expert Nick Fisher comes this concise guide to fishing along British coastline. All that's needed is a beach, pier, harbour, estuary or boat. Nick covers all the basics, such as when and where to go fishing, and then profiles the sea fish that you are likely to catch, covering their conservation status, season, habitat and method of catching.
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Sea Fishing
- River Cottage Handbook, Book 6
- Narrated by: Hugh Fearnley-Whittingstall, Mark Meadows
- Length: 8 hrs and 15 mins
- Release date: 05-30-24
- Language: English
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Herbs
- River Cottage Handbook, Book 10
- By: Nikki Duffy
- Narrated by: Hugh Fearnley-Whittingstall, Kristin Atherton
- Length: 5 hrs and 6 mins
- Unabridged
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Herbs are the most liberating and confidence-boosting of ingredients: grow some and you feel like a proper gardener, bring some into the kitchen and you feel like a proper cook. They allow you to experiment and bring individuality to your cooking while, at the same time, anchoring you in sound culinary tradition because herbs are often responsible for those key flavours that 'make' a dish. Not only that but they are a step on the road to a more self-sufficient, homegrown, organic way of eating.
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Herbs
- River Cottage Handbook, Book 10
- Narrated by: Hugh Fearnley-Whittingstall, Kristin Atherton
- Length: 5 hrs and 6 mins
- Release date: 05-30-24
- Language: English
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Preserves
- River Cottage Handbook, Book 2
- By: Pam Corbin
- Narrated by: Gabrielle Glaister, Hugh Fearnley-Whittingstall
- Length: 5 hrs and 36 mins
- Unabridged
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Preserving is a centuries-old way to make the most out of every season, stretching the more bountiful months into the sparser ones - and what's more, it is fun, rewarding and easy to learn. Explaining the history, science and basic processes of preserving, Pam Corbin guides us through a world of jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars and sauces that can be made from local produce throughout the year.
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Preserves
- River Cottage Handbook, Book 2
- Narrated by: Gabrielle Glaister, Hugh Fearnley-Whittingstall
- Length: 5 hrs and 36 mins
- Release date: 05-30-24
- Language: English
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