Preserves: River Cottage Handbook No.2 (Hardcover)

by Pam Corbin (Author), Hugh Fearnley-Whittingstall (Introduction)

Editorial Reviews

Review
PRAISE FOR THE FIRST RIVER COTTAGE HANDBOOK, MUSHROOMS: 'The best guide to gathering and eating wild mushrooms there has ever been' Independent

Product Description

Preserving is a centuries-old way to make the most out of every season, stretching the more bountiful months into the sparser ones—and what’s more, it is fun, rewarding, and easy to learn. Explaining the history, science, and basic processes of preserving, Pam Corbin guides us through a world of jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars, and sauces that can be made from local produce throughout the year. She includes 75 recipes, covering everything from traditional favorites such as raspberry jam, lemon curd, quince cheese, and sloe gin, to fresh new combinations such as apple butter, cucumber pickle, and nettle pesto. The handbook includes seasonable tables, regional maps, flow charts of all the preserving processes, and full-color photographs throughout, and is completed by a directory of equipment and useful addresses.

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Product Details

• Hardcover: 224 pages
• Publisher: Bloomsbury UK (August 4, 2008)
• Language: English
• ISBN-10: 0747595321
• ISBN-13: 978-0747595328
• Product Dimensions: 7.8 x 5.2 x 0.9 inches
• Shipping Weight: 15.5 ounces (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #280,061 in Books (See Bestsellers in Books)

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  #29 in	Books > Cooking, Food & Wine > Regional & International > European > English, Scottish & Welsh
  #97 in	Books > Cooking, Food & Wine > Canning & Preserving

Customer Reviews

Most Helpful Customer Reviews

4 of 4 people found the following review helpful:

5.0 out of 5 stars Gorgeous & relevant!, February 15, 2009

By	Ethan Zlomke (Madison, WI USA) - See all my reviews (REAL NAME)

I love the The River Cottage Meat Book so when I saw a recommendation for Preserves in the Guardian online (The Guardian, Saturday 10 January 2009, "Source It") I had to take a look. Pam Corbin has some excellent thoughts on growing and buying locally-sourced goods.

There are a good number of recipes for jams/jellies, pickled preserves and more. The first section runs through canning and processing in good detail, with hints on why preserves go bad and best practices to avoid it.

As this is the UK edition, most of the recipes use metric, but the last pages have direct conversion tables to Imperial (or US) measures for anything you might need.

5.0 out of 5 stars Great Preserves!, June 28, 2009

By	LuLuSews (Connecticut, USA) - See all my reviews

Most preserving books offer the same old recipes. This book has some interesting and different recipes. The recipe for the elderflower syrup is SUPERB! Had tried a couple of others and they don't come close to this one.Just wish the book were bigger and had more recipes.