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Sea Fishing: River Cottage Handbook No. 6£8.99
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Preserves and Bread Handbooks

Preserves and Bread Handbooks

Preserves and Bread Handbooks

£19.00 +p&p
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Now you can order Handbook No 2 and Handbook No 3 together for only £19.00. 

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.

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.


 

 

 

 





 

 

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

If you have River Cottage Membership, you are entitled to a further, automatic 10% discount on this combination.  To find out more about River Cottage Membership click here. 
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