The River Cottage Preserves Handbook: [A Cookbook] (River Cottage Handbooks)

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 neighbours’ gardens) into everything from jams and jellies to vinegars and sauces. 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. Now, with The River Cottage Preserves Handbook, learn to make everything from simple Strawberry Jam to scrumptious new combinations like Honeyed Hazelnuts, Nasturtium Capers, Onion Marmalade, Spiced Brandy Plums, and Elixir of Sage, plus a pantryful of butter, curds, pickles, chutneys, cordials, and liqueurs.

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.

The New York Times - Christine Muhlke

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 Fearnley-Whittingstall's] prizewinning raspberry fridge jam are within delicious reach.

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 jams and jellies to vinegars and sauces. 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. Now, with The River Cottage Preserves Handbook , learn to make everything from simple Strawberry Jam to scrumptious new combinations like Honeyed Hazelnuts , Nasturtium "Capers," Onion Marmalade , Spiced Brandy Plums , and Elixir of Sage , plus a pantryful of butters, curds, pickles, chutneys, cordials, and liqueurs. From the Hardcover edition 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. From the Hardcover edition. A guide to using seasonal garden items and other ingredients to make a variety of jams, curds, pickles, cordials, vinegars, and sauces, including onion marmalade, spiced brandy plums, elixir of sage, and more Seasonality The rules Jams & jellies Pickles, chutneys & relishes Cordials, fruit liqueurs & vinegars Bottled fruits Sauces, ketchups & oil-based preserves Useful things. Seasonality The rules Jams & jellies Pickles, chutneys & relishes Cordials, fruit liqueurs & vinegars Canned fruits Sauces, ketchups & oil-based preserves.