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Preserves: River Cottage Handbook No.2
     

Preserves: River Cottage Handbook No.2

by Pam Corbin
 

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

Overview

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.

Product Details

ISBN-13:
9780747595328
Publisher:
Bloomsbury UK
Publication date:
08/04/2008
Series:
River Cottage Handbook
Pages:
224
Product dimensions:
5.30(w) x 7.90(h) x 0.90(d)

Meet the Author

Pam Corbin is the coproprietor of Thursday Cottage, a small jam factory whose products can be found in shops such as Castroni (Rome), Dean & Deluca (New York), La Grande Epicerie (Paris), Seibu (Hong Kong), Selfridges (UK), and Zingerman's (Ann Arbor). Hugh Fearnley-Whittingstall is the author of The River Cottage Cookbook and The River Cottage Meat Book.

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