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OverviewPreserving 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 favourites 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-colour photographs throughout, and is completed by a directory of equipment and useful addresses. With a textured hard cover and an introduction by Hugh Fearnley-Whittingstall, Preserves is a concise and inspiring guide to an age-old art for kitchen beginners and keen preservers alike. Full Product DetailsAuthor: Pam CorbinPublisher: Bloomsbury Publishing PLC Imprint: Bloomsbury Publishing PLC Volume: No. 2 Dimensions: Width: 12.90cm , Height: 2.30cm , Length: 19.80cm ISBN: 9780747595328ISBN 10: 0747595321 Pages: 224 Publication Date: 04 August 2008 Audience: General/trade , General Format: Hardback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviewsPRAISE FOR THE FIRST RIVER COTTAGE HANDBOOK, MUSHROOMS: 'The best guide to gathering and eating wild mushrooms there has ever been' Independent Author InformationAuthor Website: http://www.bloomsbury.com/Authors/details.aspx?tpid=10618Pam Corbin has been making preserves for as long as she can remember, and for more than twenty years her passion has been her business. Pam and her husband Hugh moved to Devon where they bought an old pig farm and converted it into a small jam factory. Always using good, wholesome, seasonal ingredients, their products, sold under the Thursday Cottage label, soon became firm favourites with jam-lovers the world over. Pam has now hung up her professional wooden spoon but continues to 'jam' at home. She also works closely with the River Cottage team, making seasonal goodies using fruit, vegetables, herbs and flowers from her own garden, from Park Farm, and from the fields and hedgerows. Tab Content 6Author Website: http://www.bloomsbury.com/Authors/details.aspx?tpid=10618Countries AvailableAll regions |
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