Book description
'It has been said that I will eat anything. That is, of course,
nonsense. A fried egg that still has a pool of runny egg white
clinging to the yolk is a definite no-no. Still, I must admit that
it was with some pride that I read, in one review of my series A
Cook on the Wild Side, that I had been given the sobriquet
"Hugh Fearlessly Eatsitall"…'
For almost two decades Hugh has been writing about food in all its
guises. To some, his concept of 'good eating' might seem a bit skewed
- he'd always bypass a McBurger in favour of a squirrel sandwich, and
make a detour for fresh road kill - but to others he is a shining and
shaggy beacon of good sense in a food world gone mad. Armed with a
broad mind, a quick wit and a ready appetite, Hugh covers almost every
area of global food culture, whether singing the praises of offal;
playing 'poisson roulette' with the deadly fugu fish in Tokyo;
analysing the tea-dunking qualities of some classic British biscuits;
or reminding us that a reindeer isn't just for Christmas, but tasty
all year round.
Hugh Fearnley-Whittingstall is widely known as a writer,
broadcaster and campaigner for his uncompromising and unsqueamish
commitment to real food. His series for Channel 4 have earned him a
huge popular following, while his books have collected multiple awards
including, in the case of The River Cottage Cookbook and The
River Cottage Meat Book, both the Glenfiddich Trophy and the
André Simon Food Book of the Year. Hugh lives in Dorset, surrounded by
animals, most of which are destined to be consumed by him and his family.
