Showing results for "River" in Food & Wine

Bloomsbury presents Cheese & Dairy by Steven Lamb, read by Hugh Fearnley-Whittingstall and Gabrielle Glaister. 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...

Bloomsbury presents Sea Fishing by Nick Fisher, read by Hugh Fearnley-Whittingstall and Mark Meadows. 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...

Bloomsbury presents Fermentation by Rachel de Thample, read by Hugh Fearnley-Whittingstall and Gabrielle Glaister. Winner of the Guild of Food Writers Specialist or Single Subject Award 2021 In Fermentation, Rachel de Thample shines a light on one of the oldest methods of preserving food, which...

Bloomsbury presents Bread by Daniel Stevens, read by Mark Meadows and Hugh Fearnley-Whittingstall. 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...

The secret to a long, healthy life? It's really very simple... Giulia Crouch always knew there was something magical about the life of her Sardinian grandfather, so she was not surprised when Sardinia was identified as one of 5 'blue zones' around the world - places where people live healthy...

Bloomsbury presents Herbs by Nikki Duffy, read by Hugh Fearnley-Whittingstall and Kristin Atherton. 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...

Bloomsbury presents Pigs & Pork by Gill Meller, read by Hugh Fearnley-Whittingstall and Mark Meadows. 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...

Bloomsbury presents Veg Patch by Mark Diacono, read by Kristin Atherton and Hugh Fearnley-Whittingstall. 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...

Bloomsbury presents Curing & Smoking by Steven Lamb, read by Hugh Fearnley-Whittingstall and Richard Trinder. Fortnum & Mason Food & Drink Awards 2015 | Highly Commended Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to...

Bloomsbury presents Outdoor Cooking by Gill Meller, read by Hugh Fearnley-Whittingstall and Richard Trinder. 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...

Bloomsbury presents Preserves by Pam Corbin, read by Gabrielle Glaister and Hugh Fearnley-Whittingstall. Pam "The Jam" Corbin, a giant of modern fruit preserving' The Times Preserving is a centuries-old way to make the most out of every season, stretching the more bountiful months into the...

Bloomsbury presents Edible Seashore by John Wright, read by Hugh Fearnley-Whittingstall and Richard Trinder. 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...

Bloomsbury presents Mushrooms by John Wright, read by Richard Trinder and Hugh Fearnley-Whittingstall. ‘The best guide to gathering and eating wild mushrooms there has ever been' Independent In the first of the River Cottage Handbook series, mycologist John Wright explains the ins and outs of...

Bloomsbury presents Hedgerow by John Wright, read by Hugh Fearnley-Whittingstall and Kristin Atherton. A cracking good read ... Pop this portable book in your rucksack, and enjoy the countryside in good company' Gardens Illustrated Hedgerows, moors, meadows and woods – these hold a veritable...

Bloomsbury presents Chicken & Eggs by Mark Diacono, read by Gabrielle Glaister and Hugh Fearnley-Whittingstall. 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...

Bloomsbury presents Game by Tim Maddams, read by Hugh Fearnley-Whittingstall and Kristin Atherton. 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 alterative to traditional red meats. Here...

Bloomsbury presents Booze by John Wright, read by Mark Meadows and Hugh Fearnley-Whittingstall. It’s hard not to love John Wright ... This book is full of wit and wisdom – a delight for the fireside armchair' BBC Countryfile What could possibly beat a cool pint of beer down the pub or a lazy...

Bloomsbury presents Fruit by Mark Diacono, read by Hugh Fearnley-Whittingstall and Richard Trinder. 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...

The Star River: Astronomy, Culture, and the Cosmic ConnectionWe are all travelers on a single current - a River of Space and Time flowing from ancient suns into the distant future. On The Star River, we don’t just watch the universe pass by; we wade into the stream.Hosted by Eric Loyd (the Astropotamus), this podcast bridges the gap between the technical and the transcendent. We explore our inextricable link to the Cosmos through the lenses of astrophotographers, the melodies of musicians, and the insights of world-class astrophysicists and celestial explorers.The Ritual of the GlassEvery ...

Nestled in the vibrant NOVEL River Oaks building, we offer an elevated and intimate dining experience right in the heart of River Oaks. At Fielding's River Oaks you can indulge in a culinary adventure, where our house-dry aged, hand-cut steaks from the renowned 44-Farms and fresh Gulf seafood are crafted to perfection in our cutting-edge wood and coal-fired kitchen. For those looking to savor a drink, our striking curved bar is a centerpiece of the restaurant, offering a selection of meticulously crafted cocktails, artisanal beers, and award-winning wines from Napa to Bordeaux. Sign up to ...