Now you can order Handbook No 1 and Handbook No 3 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 Bread Handbook No 3
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, rye, tortilla, croissants, doughnuts, bagels and trenchers.
The handbook includes easy-to-understand diagrams, instructions for building your own bread oven, 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, "Bread" will join "Mushrooms" (Handbook No.1) and "Preserves" (Handbook No.2) as indispensible household references.