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The River Cottage Preserves Handbook

by

The River Cottage Preserves Handbook Cover

 

Synopses & Reviews

Publisher Comments:

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.

Synopsis:

A latest entry in an award-winning series shares practical guidelines for preserving locally grown fruits, vegetables and herbs while offering 75 recipes for such preserves as Raspberry Jam, Apple Butter and Picallili and Figgy Mostardo.

Synopsis:

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. 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.

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

Product Details

ISBN:
9781607740827
Publisher:
Ten Speed Press
Subject:
Cooking : Methods - Canning & Preserving
Introduction:
Fearnley-Whittingstall, Hugh
Author:
Pam Corbin
Author:
Hugh Fearnley-Whittingstall
Author:
Corbin, Pam
Author:
Fearnley-Whittingstall, Hugh
Subject:
Methods - Canning & Preserving
Subject:
Canning & Preserving
Subject:
Specific Ingredients - Herbs, Spices, Condiments
Subject:
Cooking and Food-Preserving
Subject:
main_subject
Subject:
all_subjects
Publication Date:
20100615
Binding:
ELECTRONIC
Language:
English
Pages:
216

Related Subjects

Arts and Entertainment » Film and Television » Reference
Cooking and Food » By Ingredient » Fruit
Cooking and Food » By Ingredient » Herbs and Spices
Cooking and Food » General
Cooking and Food » Methods » Preserving

The River Cottage Preserves Handbook
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Product details 216 pages Ten Speed Press - English 9781607740827 Reviews:
"Synopsis" by , A latest entry in an award-winning series shares practical guidelines for preserving locally grown fruits, vegetables and herbs while offering 75 recipes for such preserves as Raspberry Jam, Apple Butter and Picallili and Figgy Mostardo.
"Synopsis" by , 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. 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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