The River Cottage Preserves Handbook: [A Cookbook](River Cottage Handbooks)

In this new addition to the award-winning collection, River Cottage master preserver Pam Corbin helps you transform the abundance of your garden (and your friends’ and neighbors’ gardens) into everything from jams and jellies to vinegars and sauces. “Recipes for hearty ale chutney, spring rhubarb relish and Hugh’s prizewinning raspberry fridge jam are within delicious reach.”—The New York Times Book Review The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, seasonal, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. Now, with The River Cottage Preserves Handbook, learn to make everything from simple Strawberry Jam to scrumptious new combinations like Honeyed Hazelnuts, Nasturtium “Capers,” Onion Marmalade, Spiced Brandy Plums, and Elixir of Sage, plus a pantryful of butters, curds, pickles, chutneys, cordials, and liqueurs.

Table of Contents:
Contents Introduction  6 Seasonality  8 The Rules  16 Jams & Jellies  34 Pickles, Chutneys & Relishes  84 Cordials, Fruit Liqueurs & Vinegars  120 Canned Fruits  150 Sauces, Ketchups & Oil-based Preserves  178 Notes to the U.S. Edition  200 Acknowledgments  204 Index  207

About the Author :
PAM CORBIN has been making preserves for as long as she can remember, and for more than twenty years her passion has been her business. Pam and her husband, Hugh, moved to Devon where they bought an old pig farm and converted it into a small jam factory. Using only wholesome, seasonal ingredients, their products soon became firm favorites with jam-lovers the world over. Pam has now hung up her professional wooden spoon but continues to "jam" at home. She also works closely with the River Cottage team, making seasonal goodies using fruit, vegetables, herbs, and flowers from her own garden, and from the fields and hedgerows.   HUGH FEARNLEY-WHITTINGSTALL is a renowned British broadcaster, writer, farmer, educator, and campaigner for real food. The author of seven books, including the James Beard Award-winning River Cottage Meat Book, Hugh lives with his family on the River Cottage farm.

Review :
“This wide-ranging book inspires exploration, and not just because I’ll soon be able to slather my warm Scottish oatcakes, roti and even bagels with my own jam, thanks to The River Cottage Preserves Handbook. Here Pam Corbin, who runs the Preserving Days at River Cottage, explains the fundamentals of jam, jelly, chutney, cordials, pickles, sauces and more in a demystifying manner. . . . Recipes for hearty ale chutney, spring rhubarb relish and Hugh’s prizewinning raspberry fridge jam are within delicious reach.”—The New York Times Book Review “For a touch of the homemade every day, try the River Cottage handbooks.”—Everyday Food, “Favorite New Cookbooks” “A canning and preserving book for the home cook who likely wouldn't call themselves the ‘canning’ type. . . . Infinitely more engaging than your average American canning book, such as Better Homes & Gardens You Can Can!"—Los Angeles Weekly “Be prepared to make space on your cookbook shelf for these practical, passionate guides. . . . Corbin demystifies the preserving process in this authoritative, and beautiful, book.”—Oregonian “If you think of the best in homemade jams and preservers and the pleasure in eating your own produce, then you are ready for this book.”—Super Chef blog