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SAVE £3 OFF THE RRP FOR THIS SIGNED BY THE AUTHOR, PAM CORBIN, TITLE BY PRE-ORDERING THROUGH RIVERCOTTAGE.NET!

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, our preserving expert Pam Corbin will guide you through a world of jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars and sauces, which can be made from local produce throughout the year.

Britain’s seasonal gluts of fruit, vegetables and herbs are ripe for turning into delicious preserves to enjoy all year round

From jams, jellies, curds and leathers to pickles, chutneys, cordials, vinegars and sauces, Pam Corbin presents an abundance of preserves across the sweet and savoury spectrum.

Over 75 recipes encompass traditional favourites such as raspberry jam, lemon curd and sloe gin, to fresh combinations such as apple butter  and nettle pesto.

The signed handbook includes colour photographs, seasonal tables, regional maps, preserving process flow charts, a directory of equipment and useful addresses.

With a textured hard cover and an introduction by Hugh, "Preserves" is destined to join "Mushrooms" (Handbook No.1) as an indispensable household reference.

Customers have said

"I have been making Chutneys and Jams for years, some of them award winners, and have found this book fascinating and informative" Nicola - Jane from Morcombelake

“The preserves book is 'THE ONE', like a holy grail, I have searched for, and hoped for a book like this and now it's here. It is simply brilliant!” Julie from Barwick-in-Elmet

"What a delightful recipe book. I was given a copy for my birthday, and as someone who makes lots of jam and marmalade, I really didn't know what to expect. But I can only say that I was very pleasantly surprised; the pictures alone conjure up wonderful memories of long awaited childhood summers and when I made the strawberry jam, not only was the taste sublime, but the colour so intense that I didn't want to give any away. Even to the lovely friend who bought me the book!"

Charlotte from Brighton

This handbook signed by the Author Pam Corbin is exclusivley available from Rivercottage.net

RRP £12.99 - OUR PRICE £9.99 PLUS P&P

Now you can order Handbook No 1 and Handbook No 2 together for only £19.00. 

The Mushroom Handbook No 1

In this first of an exciting new series that focuses on specific aspects of rural living and eating, mushroom expert John Wright explains how to identify and collect (or avoid) the mushrooms and toadstools we are most likely to encounter in the UK with diagrams, detailed profiles and handy tips.

Starting with a brief introduction to mushroom biology and taxonomy, John explains the ins and outs of collecting, including relevant UK laws, conservation notes, practical tips and identification techniques, complete with diagrams and line drawings.

He also introduces the River Cottage Magic Seven Challenge, a great first test that will inspire everyone to put their wellies on. Then he describes and distinguishes more than sixty of the species we are most likely to come across during forays in Britain's forests and clearings: old friends the Chanterelle and Cep, as well as a whole colourful host of more unfamiliar names - edible species including the Velvet Shank, the Horn of Plenty, the Amethyst Deceiver, the Giant Puffball and the Chicken in the Woods, and poisonous types such as the Sickener, the Death Cap and the Destroying Angel.

The handbook is completed by more than thirty simple and delicious mushroom recipes from the River Cottage team. Small enough to fit in a waterproof pocket, with colour photographs throughout, a standout translucent jacket and an introduction by Hugh Fearnley-Whittingstall, 'The River Cottage Mushroom Handbook' is a comprehensive and user-friendly guide destined to be an indispensable household reference.

Comments from a very happy Mushroom handbook customer: I must give you an immense and heartfelt thank you for the splendid handbook No. 1! It is an excellent piece of work and a credit to you all. John is evidently an expert in the field of mycology. It is written with great attention to detail and wit, and is surely a must for any forager! The recipes are mouth watering too. It has surpassed my wildest dreams, as a beginner in such forays, the "also look out for", "beware" and "PS" notes are most enlightening and entertaining. I cannot commend the book enough.

Nominated for The Guild of Food Writers Jeremy Round Award for Best First Book.

The Preserves Handbook No 2

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, our preserving expert Pam Corbin will guide you through a world of jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars and sauces, which can be made from local produce throughout the year.

Britain’s seasonal gluts of fruit, vegetables and herbs are ripe for turning into delicious preserves to enjoy all year round.

From jams, jellies, curds and leathers to pickles, chutneys, cordials, vinegars and sauces, Pam Corbin presents an abundance of preserves across the sweet and savoury spectrum.

Over 75 recipes encompass traditional favourites such as raspberry jam, lemon curd and sloe gin, to fresh combinations such as apple butter and nettle pesto.

	The signed handbook includes colour photographs, seasonal tables, regional maps, preserving process flow charts, a directory of equipment and useful addresses.
Affectionately known as Pam the Jam, Pam Corbin has been making preserves for as long as she can remember. For more than twenty years she ran the Thursday Cottage jam company, converted from an old pig farm. Now Pam works closely with the River Cottage team running regular courses.

With a textured hard cover and an introduction by Hugh, "Preserves" is destined to join "Mushrooms" (Handbook No.1) as an indispensable household reference.

Order all three Handbooks now and get the set for only £26.00 saving £12.97 on the RRP!

Or you can order any combination of the handbooks to make your set up.

With a textured hard cover and an introduction by Hugh, these handbooks are set to be an indispensable household reference. All the handbooks will come signed!

You will receive your entire pre-order combination on the release date of the latest book in your chosen combination.

Handbook No. 1 : Mushrooms (Available now)

In this first of an exciting new series that focuses on specific aspects of rural living and eating, mushroom expert John Wright explains how to identify and collect (or avoid) the mushrooms and toadstools we are most likely to encounter in the UK with diagrams, detailed profiles and handy tips.

Starting with a brief introduction to mushroom biology and taxonomy, John explains the ins and outs of collecting, including relevant UK laws, conservation notes, practical tips and identification techniques, complete with diagrams and line drawings.

He also introduces the River Cottage Magic Seven Challenge, a great first test that will inspire everyone to put their wellies on. Then he describes and distinguishes more than sixty of the species we are most likely to come across during forays in Britain's forests and clearings: old friends the Chanterelle and Cep, as well as a whole colourful host of more unfamiliar names - edible species including the Velvet Shank, the Horn of Plenty, the Amethyst Deceiver, the Giant Puffball and the Chicken in the Woods, and poisonous types such as the Sickener, the Death Cap and the Destroying Angel.

The handbook is completed by more than thirty simple and delicious mushroom recipes from the River Cottage team. Small enough to fit in a waterproof pocket, with colour photographs throughout, a standout translucent jacket and an introduction by Hugh Fearnley-Whittingstall, 'The River Cottage Mushroom Handbook' is a comprehensive and user-friendly guide destined to be an indispensable household reference.

Handbook No. 2 : Preserves (Available now)

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, our preserving expert Pam Corbin will guide you through a world of jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars and sauces, which 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, marrow rum, elderberry chutney and nettle pesto.

The signed 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. 

Handbook No. 3 : Bread  (Available February 2009)

In the third of the "River Cottage Handbook" series, our chef Dan Stevens explains the ins and outs of baking, aiming to inspire you to abandon ready-sliced loaves for a world of delicious breads baked at home.

Starting with a brief history of breads and bread culture, Dan examines the key ingredients in baking (flour, yeast, salt, water and fat), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes 60 recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan, pancakes and pizza bread, to fresh new challenges like potato bread.

Please note that you will receive your entire pre-order combination on the release date of the latest book in your chosen combination.  

This title aims to help you find good meat, understand it better, cook it with more confidence, and eat it with much pleasure. It first covers the basics - everything you'll need to know about choosing the best raw materials, understanding the different cuts and the cooking techniques associated with each of them.