The River Cottage Preserves Handbook |  | Author: Pam Corbin
Creator: Hugh Fearnley-Whittingstall
Publisher: Ten Speed Press
Category: Book
List Price: $22.00
Buy New: $11.99
as of 9/5/2010 10:27 CDT details
You Save: $10.01 (46%)
New (30) Used (7) from $11.99
Seller: ladybedbug
Rating:  2 reviews
Sales Rank: 9,581
Media: Hardcover
Pages: 216
Number Of Items: 1
Shipping Weight (lbs): 1
Dimensions (in): 7.9 x 5.3 x 1.1
ISBN: 158008172X
Dewey Decimal Number: 641.6382
EAN: 9781580081726
ASIN: 158008172X
Publication Date: June 15, 2010
Availability: Usually ships in 1-2 business days
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| Features:
| • | ISBN13: 9781580081726 | | • | Condition: New | | • | Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed |
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Product Description
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.
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| Customer Reviews:
 Delicious book July 20, 2010
Roxanne L. Best (Austin TX USA)
7 out of 7 found this review helpful
This is a great book for some basic recipes. I am a novice "canner" and this is not a begginer book. The layout is nice and I will be trying several of the recipes. If you want to be inspired to explore and think outside of simple cherry, raspberry, and strawberry jam, this is an excellent book.
 a mixed review September 4, 2010
A. Gerber
A friend of mine gave me this book as a gift, and just from flipping through, the recipes look intriguing and make me want to get into the kitchen. I've only made one of the recipes from this book (the chili pepper jelly) and I'm kind of disappointed. On the one hand, the jelly tastes fantastic and was easy to make. However, I think there might be an error in the recipe as it only calls for 2 tsp of pectin. All of the other jelly recipes I've looked at call for a minimum of 2 oz of pectin when using the equivalent amount of sugar. It would certainly explain why my jelly didn't set properly, despite the fact that I followed the instructions precisely and checked with a thermometer. I'm willing to give the benefit of the doubt that this is just an unfortunate typo and will try out some of the other intriguing recipes. Now I also have to find a use for 4 half-pints of runny jalapeno jelly!
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