{"title":"Hugh Fearnley-Whittingstall","description":"\u003cp\u003eHugh Fearnley-Whittingstall\u003c\/p\u003e","products":[{"product_id":"how-to-eat-30-plants-a-week","title":"How to Eat 30 Plants a Week","description":"\u003cp\u003e\u003c\/p\u003e","brand":"Oxfordbookstore","offers":[{"title":"Default Title","offer_id":44785530405043,"sku":"9781526672520","price":1999.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0718\/4164\/4723\/files\/9781526672520.jpg?v=1762798309"},{"product_id":"the-river-cottage-family-cookbook","title":"The River Cottage Family Cookbook","description":"\u003cp\u003eHugh 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.\u003c\/p\u003e\u003cp\u003eTHE 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.\u003c\/p\u003e\u003cp\u003e'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\"' \u003ci\u003eTime Out\u003c\/i\u003e\u003c\/p\u003e","brand":"Oxfordbookstore","offers":[{"title":"Default Title","offer_id":44785963630771,"sku":"9780340826393","price":900.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0718\/4164\/4723\/files\/blk_imp_17477287899780340826393.jpg?v=1762800976"},{"product_id":"the-river-cottage-year","title":"The River Cottage Year","description":"\u003cp\u003eIn this new book, the follow-up to his bestselling River Cottage Cookbook, 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.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eBut, for all its outdoorsy information, the real focus of THE RIVER COTTAGE YEAR is indoors - at Hugh's kitchen table. With over 100 brand new recipes, this is above all a cookery book and for once a genuinely seasonal one, celebrating local seasonal produce at its very best - chestnuts in January, artichokes in March, rhubarb in April, asparagus in May, strawberries in June, blackcurrants in July, tomatoes in August, plums in September, apples in October, pumpkins in November and parsnips in December...\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eFull of his hard-earned smallholder's wisdom, seasoned with his infectious good humour, THE RIVER COTTAGE YEAR is Hugh's rallying cry for us to reclaim the seasons.\u003c\/p\u003e","brand":"Oxfordbookstore","offers":[{"title":"Default Title","offer_id":44787718783155,"sku":"9780340828212","price":1199.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0718\/4164\/4723\/files\/blk_imp_17477413079780340828212.jpg?v=1762822777"},{"product_id":"the-river-cottage-meat-book","title":"The River Cottage Meat Book","description":"\u003cp\u003e\"This book aims to help you find good meat, understand it better, cook it with greater confidence, and eat it with much pleasure. \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\"It first of all covers the basics - everything you'll need to know about choosing the very best raw materials, understanding the different cuts and the cooking techniques associated with each of them. I've then given what I hope are foolproof recipes for 150 meat classics from both British and foreign food cultures - shepherds pie, steak and kidney pie, roast pork with perfect crackling, glazed baked ham, Irish stew, roast grouse with all the trimmings, toad in the hole, oxtail stew; plus definitive, authentic versions of pot au feu, cassoulet, choucroute, steak tartare, coq au vin, bolito misto, pasticcio, jerked pork, feijoida, cozido, curried goat, satay and chilli con carne. \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\"I would like this book to be your first stop on the shelf whether you seek either inspired recipes or technical guidance on any aspect of meat cookery\" \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e- Hugh Fearnley-Whittingstall\u003c\/p\u003e","brand":"Oxfordbookstore","offers":[{"title":"Default Title","offer_id":44787928727731,"sku":"9780340826355","price":1839.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0718\/4164\/4723\/files\/blk_imp_17477415629780340826355.jpg?v=1762823740"}],"url":"https:\/\/oxfordbookstore.com\/collections\/hugh-fearnley-whittingstall-1.oembed","provider":"Oxfordbookstore ","version":"1.0","type":"link"}