Known for his dedication to the simplicity and freshness of home cooking, Hugh’s THE RIVER COTTAGE YEAR appeals to the reader to eat in harmony with the seasons. Local produce is the best foundation for a kitchen, he argues, not only because of its quality but also because of the structure and rhythm it brings to home cooking. Taking the reader through the calendar year, Hugh interweaves details from his life in Dorset with a guide to seasonal shopping and a myriad of wonderfully imaginative and tasty recipes, tailored to the seasons of the year: Rhubarb and champagne cocktails in April, for example, or French beans with tapenade and chicken in July, roast pumpkin soup in October and, of course, Hugh’s beloved goose in December.