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 jams and jellies to vinegars and sauces.“Recipes for hearty ale chutney, spring rhubarb relish and Hugh’s prizewinning raspberry fridge jam are within delicious reach.”—The New York Times Book ReviewThe River Cottage farm, est...

Bloomsbury presents Cakes by Pam Corbin, read by Gabrielle Glaister and Hugh Fearnley-Whittingstall.Baking is the most comforting and entirely satisfying of the culinary arts – making a cake is not only a sumptuous process in its own right but the end result is entirely delicious.Pam Corbin offers the voice of experience, setting out basic techniques and recipes that will guarantee success. This is traditional baking at its very best, with over 75 adaptable recipes includin...

-'Pam Corbin is the master, and the first person I turn to for everything to do with preserving. I've learnt so much from her'– DIANA HENRYPam Corbin is the expert who professional cooks consult when they want to make jams, jellies, marmalades, chutneys, pickles or anything else to do with preserving. They know her as 'Pam the Jam', and this book is the culmination of her years of experience, distilled into more than 100 tried-and-tes...

In the eighth of the River Cottage Handbook series, Pam Corbin offers an appealing guide to baking perfect cakesBaking is the most comforting and entirely satisfying of the culinary arts - making a cake is not only a sumptuous process in its own right but the end result is entirely delicious.Pam Corbin offers the voice of experience, setting out basic techniques and recipes that will guarantee success. This is traditional baking at its very best, with over ...

'Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-WhittingstallThe definitive River Cottage kitchen companion.Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-mak...

In the second of the River Cottage Handbook series, Pam Corbin explains how to turn Britain's seasonal gluts of fruit, vegetables, flowers and herbs into delicious preserves to enjoy all year around.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 gu...

Freeze, dry, can, root cellar, and brine your favorite produce right at home. Janet Chadwick’s introduction to the world of preserving provides step-by-step instructions and inspiring easy-to-follow recipes. Pick up a crate of inexpensive, less-than-perfect tomatoes at the farmers’ market and turn them into jars of spicy salsa, or buy a few extra peaches and can a delicious batch of jam to serve with Sunday breakfast. You’ll extend the summer harvest and find yourself serving up delicious,...

Chef Adrian Richardson is passionate about meat. He knows that it’s often the quickest, simplest and most delicious meal for any day of the week. In Meat, Richardson imparts his extensive knowledge and shows you how to give a meal that impressive edge with minimum fuss. With recipes such as Barbecued Butterflied Lamb with Honey and Rosemary, Twice-cooked Pork Belly with Toffee Crisp Crackling, Roast Duck with Pomegranate Glaze and even the Great Aussie Meat Pie, Me...

Preserving food to last beyond its supposed shelf-life is an age-old tradition. If you can successfully preserve your own food, then you will never go hungry even if you’re stuck at home the entire winter. Here’s a boxed set of three books that tackle everything you need to know about canning and preserving - from the basics to the recipes that you can follow. Happy reading!

Shortlisted for a 2016 Taste Canada AwardWinner of a 2016 Gourmand World Cookbook AwardVibrant, diverse, and unexpected vegetable recipes from award-winning chef Bill Jones that will revitalize your approach to plant-based eating.Roots, stalks, shoots, bulbs, brassicas, and leafy greens—vegetables come in all shapes and sizes, flavours and colours, tastes and textures. Whether you grow or forage them yourself or purchase them from local farmers, you ...

This beautifully illustrated, practical and easy-to-use guide provides a wealth of ideas for making delicious preserves and drinks from over fifty fruits and vegetables.There is no comparison between shop-bought preserves and those you can make at home. With the most basic equipment, a little time and some fresh home-grown or bought produce you can make a jam, pickle or drink that's totally unique, incredibly delicious and inexpensive. Whether you want to savour the taste of your s...

This lush, creative cookbook celebrates the flavor and versatility of vegetables by bringing them to the center of the table in more than 30 delicious, easy-to-prepare recipes.Too many of us let vegetables play second fiddle in meals that center on protein or carbs. For chef Matt Wilkinson, vegetables come first. He builds his dishes around vegetables that are in season, when they taste the best, are most affordable, and most readily available.The recipes in ...