Preserves: River Cottage Handbook No.2 (River Cottage Handbook 2) - Books (Pam Corbin, Hardcover)

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Customer Reviews of Preserves: River Cottage Handbook No.2 (River Cottage Handbook 2)

You know what they say about payback? Well I'm the B*tch!
Norfolk, United Kingdom
4th December 2008

More is more
While I agree with all the positive comments about this book. I have one issue to raise, in the intro Hugh explains that due to restrictions placed upon them, sadly some of the recipes had to be culled. Yet when I compare it to the first River Cottage Guide on Mushrooms it is significantly thinner than that volume. It occurs to me that this may be simply a cynical marketing ploy to allow for a follow up book. All things being equal I find that level of commercial greed distasteful.

Which is a real shame, because overall the quality of this collection is superb and they are precisely what I require a one subject volume that sticks to the point.

Shirley W

7th September 2008

Inspiring and wonderful!
I've been wanting to make preserves for years, but I've only just started to do it. Loving the whole River Cottage ethos, I was naturally interested in this book. I read some great reviews and so I bought it, and IMO it's just as wonderful as others said it was.

There's a wealth of inspiring recipes, many of which come with suggestions for modifications which can be made by those who have different ingredients/would like to use something slightly different. Everything is clearly explained, and the photographs just make me want to go down to the kitchen and eat up every last preserve in the fridge!

This book is an absolute inspiration. I'd defy anyone even very slightly interested in making their own jams, chutneys, pickles etc not to want to dash straight out to the shops/the garden/the local nature reserves, pick things and get bottling, after reading it. I've already spent 3 happy evenings on the couch by the fire, listening to the rain beating at the windows, reading and re-reading the recipes and making plans for a whole pantry full of lovely things to see me through the winter.

Very highly recommended.

Tinks
England
7th September 2008

A MUST for anyone wanting to make preserves - beginner or experienced
What a fab book! Alreayd I have tried several of the recipies and I love Pam's style of writing and explaining - not only does she tell you how to do things easily - she tells you WHY :)

Preserving the old ways from being abused, Protecting the new ways for me and for you
Heavenly Devon
31st August 2008

Heading towards self sufficiency
A comprehensive guide to preserves, cordials and all manner of edible items to put away for another day. Wide ranging recipes with hints and tips for success, additions and improvements.

Gooseberry Jam with Elderflower
Harissa Paste
Saucy Haw Ketchup
Runner Bean Pickle

It's had me out scouring the hedgerows already and will get plenty of use. Beautiful photos, clearly laid out. Includes details on suppliers and other interesting organisations.

emma who reads a lot
London
21st August 2008

Pam the Jam
Hugh Fearney-Whittingstall hired Pam Corbin to organise River Cottage's Preserving Days, and she's done him proud with this handbook. She's fairly strongly pro-bottling, pickling and general jamming, and is keen to remind us that's just how life was, not very long ago. For her, preserving is not just a fun activity, it's a way of using up seasonal gluts and honoring the ebb and flow of the vegetable world.

She's meticulous on health and safety in a modern up-to-date way, and there's some really useful stuff I've never seen before, like sterilising, filling and sealing tables - chutneys are treated slightly differently than marmalades etc, which makes you feel in incredibly safe hands. And three different tests for setting! Encyclopedic!

Of course the real test is the recipes, which others have already recommended. I like the fact that each one is on its own page, that the design is beautiful, and that there's lots of illustrations to tempt me. I also like the seasonal advice that tells you when to make a particular preserve.

Also, Pam suggests tempting useful variations to each (Whiskey marmalade; indian spices like fenugreek in the rhubarb relish; pickled crab apples instead of pears).

Things I was delighted to know how to make: passata; harissa; quince jelly (for manchego); italian figs in mustard sauce.

Things I am amazed to know how to make: hawthorn ketchup; compost heap jelly; nasturtium capers; fruit "leather".

Honestly, buy it, have a go, it's such good fun.