The River Cottage Preserves Handbook

“This wide-ranging book inspires exploration, and not just because I’ll soon be able to slather my warm Scottish oatcakes, roti and even bagels with my own jam, thanks to The River Cottage Preserves Handbook. Here Pam Corbin, who runs the Preserving Days at River Cottage, explains the fundamentals of jam, jelly, chutney, cordials, pickles, sauces and more in a demystifying manner. . . . Recipes for hearty ale chutney, spring rhubarb relish and Hugh’s prizewinning raspberry fridge jam are within delicious reach.”—The New York Times Book Review

“For a touch of the homemade every day, try the River Cottage handbooks.”—Everyday Food, “Favorite New Cookbooks”

“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 & Gardens You Can Can!“—Los Angeles Weekly

“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

“If you think of the best in homemade jams and preservers and the pleasure in eating your own produce, then you are ready for this book.”—Super Chef blog