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The River Cottage Preserves Handbookby Pam Corbin
Synopses & Reviews
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.
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.
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
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
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