{"title":"Books by Nikki Duffy","description":null,"products":[{"product_id":"9781408828601","title":"River Cottage A to Z","description":"\u003cp\u003e\u003cb\u003e‘Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them’ \u003ci\u003eHugh Fearnley-Whittingstall\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThe definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the \u003ci\u003eRiver Cottage A to Z\u003c\/i\u003e is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen.\u003cbr\u003e\u003cbr\u003eEach ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd’s pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips.\u003cbr\u003e\u003cbr\u003eWith more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the \u003ci\u003eRiver Cottage A to Z\u003c\/i\u003e is a celebration of the amazing spectrum of produce that surrounds us – all brought to life by Simon Wheeler’s atmospheric photography, and Michael Frith’s evocative watercolour illustrations.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":43204321738930,"sku":"9781408828601","price":40.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9781408828601.jpg?v=1786019782"},{"product_id":"9781408808832","title":"Herbs","description":"\u003cp\u003eHerbs 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.\u003cbr\u003e\u003cbr\u003eIn the first part of the book, Nikki explains how to get the most from herbs. She outlines the basic choosing, picking and using guidelines. The second part is a catalogue of herbs, each with grow-your-own notes, flavour descriptions and mini-recipes. Among the forty herbs that Nikki describes are basil, bay, bergamot, chives, coriander, dill, fennel, horseradish, hyssop, marigold, marjoram, mint, parsley, perilla, rocket, rosemary, sage, scented geranium, tarragon, thyme, wild garlic and winter savory.\u003cbr\u003e\u003cbr\u003eFollowing this are over fifty wonderful and adaptable recipes for everything from herb-scented cakes and biscuits to soups, stuffings and tarts, where more than one herb is, or can be, used. With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs, \u003ci\u003eHerbs\u003c\/i\u003e is a must-have book for every kitchen.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":43204358570162,"sku":"9781408808832","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9781408808832_c25ffa39-a509-46d1-ae3e-d73f9fd284da.jpg?v=1786019696"},{"product_id":"9781526676740","title":"River Cottage Baby and Toddler Cookbook","description":"\u003cp\u003eFantastic comprehensive guide for weaning your baby. Whether you’re taking the purée led or baby weaning approach, this book is sure to get you well and truly on your weaning journey with ease! - Rebecca Wilson, author of \u003ci\u003eWhat Mummy Makes\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eThe River Cottage Baby and Toddler Cookbook\u003c\/i\u003e is a great resource. It’s the missing link that connects the River Cottage brand with the early months of complementary\/solid feeding. Advocating a responsive, baby-led approach, Nikki Duffy shows how we can make eating together healthy and enjoyable for the whole family. - Gill Rapley, PhD, author of \u003ci\u003eBaby-led Weaning\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eThis cookbook is a gem and was one of my saviours when my kids were little. It is packed with delicious and nutritious recipes to give children the best start in life. - Lucinda Miller, Clinical Lead of NatureDoc, author of \u003ci\u003eThe Good Stuff \u003c\/i\u003eand \u003ci\u003eI Can't Believe It's Baby Food\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eNikki Duffy brings the River Cottage ethos to feeding children, and shows that it's never too early to involve the youngest family members in mealtimes. \u003cbr\u003e\u003cbr\u003eHer delicious seasonal purées and simple, wholesome recipes put the needs and wants of babies and toddlers first, whilst offering up dishes that will delight adults too. With clear advice on nutrition and weaning, \u003ci\u003eThe River Cottage Baby \u0026amp; Toddler Cookbook\u003c\/i\u003e is the perfect starting point for your child's great food adventure.\u003cbr\u003e\u003cbr\u003eStart the day with breakfasts like blueberry pancakes, apple muesli or eggy bread, followed by simple and delicious meals like fishcakes, meatballs, shepherd's pie, home-made pizza, falafel, mackerel pâté, pea risotto or baked fish with tomato sauce. Nice little puddings include baby baked apples, rhubarb crumble and a classic rice pudding. \u003cbr\u003e\u003cbr\u003eWith an introduction by Hugh Fearnley-Whittingstall, this book puts real food on the table for the whole family to share.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56303286092149,"sku":"9781526676740","price":16.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9781526676740_365753e6-f543-4529-b074-c29ec19e9649.jpg?v=1786021854"}],"url":"https:\/\/backstory.london\/collections\/author-nikki-duffy.oembed","provider":"Backstory","version":"1.0","type":"link"}