The River Cottage Preserves Handbook: [A Cookbook] [Hardcover]

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, withThe River Cottage Preserves Handbook, learn to make everything from simpleStrawberry Jamto scrumptious new combinations likeHoneyed Hazelnuts,Nasturtium “Capers,”Onion Marmalade,Spiced Brandy Plums, andElixir of Sage, plus a pantryful of butters, curds, pickles, chutneys, cordials, and liqueurs.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“For a touch of the homemade every day, try the River Cottage handbooks.”
—Everyday Food, Favorite New Cookbooks, December 2010

“Be prepared to make space on your cookbook shelf for these practical, passionate guides. . . . Corbin demystifies the preserving process in this authoritative, and beautiful, book.”
—Oregonian, 8/3/10

“A canning and preserving book for the home cook who likely wouldn't call themselves the ‘canning’ type. . . . Infinitely more engaging than your average American canning book, such as Better Homes & GardensYou Can Can!
—LA Weekly, 6/28/10

If you think of the best in homemade jams and preservers and the plels!