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    The River Cottage Preserves Handbook (Hardback) By (author) Pam Corbin, Introduction by Hugh Fearnley-Whittingstall

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    DescriptionThe 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. 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 simple Strawberry Jam to scrumptious new combinations like Honeyed Hazelnuts, Nasturtium "Capers,"Onion Marmalade, Spiced Brandy Plums, Elixir of Sage, plus a pantryful of other jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars, and sauces.


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  • Full bibliographic data for The River Cottage Preserves Handbook

    Title
    The River Cottage Preserves Handbook
    Authors and contributors
    By (author) Pam Corbin, Introduction by Hugh Fearnley-Whittingstall
    Physical properties
    Format: Hardback
    Number of pages: 216
    Width: 137 mm
    Height: 201 mm
    Thickness: 28 mm
    Weight: 499 g
    Language
    English
    ISBN
    ISBN 13: 9781580081726
    ISBN 10: 158008172X
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    B&T Modifier: Subject Development: 06
    BISAC V2.8: GAR005000, CKB015000
    Warengruppen-Systematik des deutschen Buchhandels: 14510
    DC22: 641.6/382
    LC subject heading:
    DC21: 641.6382
    BISAC V2.8: CKB040000
    BIC subject category V2: WBW
    B&T Approval Code: A97401700
    LC subject heading: ,
    DC22: 641.6382
    LC classification: TX814.5.J35 C67 2010
    Illustrations note
    colour illustrations
    Publisher
    TEN SPEED PRESS
    Imprint name
    TEN SPEED PRESS
    Publication date
    15 June 2010
    Publication City/Country
    Berkeley CA
    Author Information
    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 quote
    "For a touch of the homemade every day, try the River Cottage handbooks." --Everyday Food, Favorite New Cookbooks, December 2010 "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, 8/3/10 "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!"" --LA Weekly, 6/28/10 "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, 6/22/10 "These compact yet comprehensive hardcover volumes, part of a series written by experts in the River Cottage fold, inspire and instruct with their English charm, deploying a chatty hand-holding that nudges you through the process. The head River Cottage baker, Daniel Stevens, who put together THE RIVER COTTAGE BREAD HANDBOOK spends over 40 pages on mastering the basic loaf. His kneading explanation was so clear I didn't need to constantly refer to the photos; and it taught me some new tricks. . . .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." --NY Times Book Review, Summer Reading Issue, Cookbook Roundup, 6/6/10 "Pam's approach is . . . encouraging and adventurous. In this inspiring book she will show you the ropes and then g
    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