June 1, 2010
This and "The River Cottage Bread Handbook" are the latest titles in Hugh Fearnley-Whittingstall's popular British television and book franchise ("The River Cottage Cookbook; The River Cottage Meat Book") to cross the pond. Corbin leverages her experience as a purveyor of preserves to put together a wide-ranging cookbook covering jams and jellies, fruit leather, chutneys, pickles, cordials, fruit liqueurs, vinegars, sauces, flavored oils, and more. Using the spark of difference from another culture, she presents not just strawberry preserves and the like but a wonderful array of tempting optionsPickled Florence Fennel, Quince Cheese, Hedgerow Jelly, Nasturtium "Capers," and Horseradish Vinegar, to name a few. All measurements have been Americanized, and descriptions and instructions, free of any confusing colloquialisms, should be easily followed by beginners. Like most books on preservation, this begins with the important bits about chemistry and sterilization, clearly set out. VERDICT Highly recommended for its broad coverage of a variety of preservation techniques and its diverse collection of recipes, presented in a pleasant, casual tone.Courtney Greene, DePaul Univ. Lib., Chicago
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