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1st out of 7 books
—
2 voters
Preserves (River Cottage Handbooks #2)
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, vinegar...more
Hardcover, 224 pages
Published
August 4th 2008
by Bloomsbury UK
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This is a pretty little book, saturated with gorgeous images that make you feel as if you, too, are picking berries in a flowering hedgerow in some quaint little town in the English countryside. There's a great variety of recipes, from honeyed hazelnuts to rumtopf to pickled nasturium pods. And you can practically hear the author's British accent in the colorful instructions, such as this one from the black current jam, "... remove the twiggy bits..."
But having said all that, American canners ha...more
But having said all that, American canners ha...more
Another in the excellent handbook series. As in some of the others, Hedgerow, Mushrooms, Edible Seashore, doubly useful in this pocket size as you can take them out with you when out collecting and catching.
These books written by people associated with River Cottage are able to cover everyone from beginner to established home cook.
From advice about equipment, where to find wild ingredients to some delightful recipes it's a lot in a little package.
Foreword by Hugh F - W.
These books written by people associated with River Cottage are able to cover everyone from beginner to established home cook.
From advice about equipment, where to find wild ingredients to some delightful recipes it's a lot in a little package.
Foreword by Hugh F - W.
Not the best preserving book I have read. I find the format a bit annoying, it does not quite open up properly which I want if cooking out of something. The order of recipes and contents is a bit jumbled, it focuses much on hedgerow but then figuring out what to do when is not quite easy and the recipes are alright, but nothing outright fabulous.
this is another one from the river cottage guides (see hedgerow) I have been after this for a while and i will admit there is more than just a book of recipes to tempt you with there is also useful information there too - and I admit there is nothing better than to consume your creations afterwards (especially when you have stunk out the house)
The star rating is just for the seville orange marmalade - followed the recipe and the marmalade just didn't set - lovely marmalade just a bit runny. Had made some the previous year from a magazine - will definately search for that magazine again and use the recipe in there. Got put of by that and not tried the other recipes in the book.
At first glance, I assumed that this book was too beautiful to be useful. Many gorgeous cookbooks seem designed for the coffee table, not the kitchen. But I was wrong. I LOVE this book. Preserving things has always seemed scary to me, but after reading this book I feel I can go forward unafraid.
Once more, into the breach!
Once more, into the breach!
One of the most comprehensive books on traditional preserving methods and recipes. Simple to follow, very compact and informative with seasonal timings. Note the timings relate to UK seasonality but for the most part you can transpose the seasonal boundaries to your part of the world and adjust acordingly
One of the best books about preserving. Something very traditional but presented and tought in a modern way.
See my full review http://www.anulaskitchen.com/2010/09/...
See my full review http://www.anulaskitchen.com/2010/09/...
okay, so I only made one very small batch of rhubarb jam from this to eat within a week or so (not in a sterilized jar). But had I the time & equipment I would totally want to make more from it.
Interesting look at something my mother could probably have told me all about. Thought the cordials looked interesting. Pretty little book. Not sure I'd ever use any of the recipes, though.
I loved this for small batch preserving for jams and beyond. Not only does it give techniques, but also how each preserve may be used. Great for beginners and the more experienced.
Not the best preserves book I've ever seen, but I checked it out from the library and I'm still trying out recipes. Worth a look for sure, it's a fun format.
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Referred to for its yummy homemade bouillon at 101Cookbooks.com.
http://www.101cookbooks.com/archives/...
http://www.101cookbooks.com/archives/...
Yum! This book has some great recipes in it. I found one for sundried tomatoes and pepper jam.
Beautiful pictures and lovely recipes.
Read the first one - awesome.
food,cooking
A comforting voice, Ms. Corbin makes preserve making seem simple and straightforward, useful, and beautiful. It's a fun browse, with some good ideas, and a nice picture into eating like a Brit. I like to look at recipes for hedgerow jelly, and imagine that some day I'll get to make it. It's that kind of book.
Dec 23, 2011
Sarah
marked it as considering
rec'd by Lisa K
Very thorough and easy to follow instructions as well as lots of information on the 'basics' of making preserves, which are useful to follow even when following recipes from other sources. I've already made a delicious gooseberry and elderflower jam from here, and right at the end is the most genius idea/recipe: 'Souper Mix,' a kind of homemade stock paste that you can adapt to feature flavours of the season.
great chutney recipes for abundance of marrows and courgettes
May 16, 2013
A.L. Stumo
is currently reading it
May 14, 2013
Polly
marked it as to-read
May 14, 2013
Teresa Dicentra
marked it as to-read
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