Book Recommendation: The Apple Source Book

The Apple Source Book is written by Sue Clifford and Angela Hill of Common Ground, a truly inspirational organisation which aims to promote local distinctiveness. The book encapsulates the ethos of Common Ground, emphasizing the importance of variety and celebrating the folklore and customs associated with apples.  It contains a wealth of practical advice on apple identification, local varieties, orchards, cider-making, wildlife and specialist suppliers of fruit trees. In addition to this, there is also a mouthwatering array of apple-related recipes from people such as Hugh Fernley-Whittingstall, Sophie Grigson, Rose Prince and Nigel Slater. As well as being a useful book this is also a very attractive book, with wonderful, whimsical illustrations throughout. It would make a wonderful addition to the bookshelf of anyone interested in apples, orchards or traditional english culture. You can read an extract from the book here.

Review: Preserves by Pam Corbin (River Cottage Handbook No.2)

Let me warn you from the outset, this is unlikely to be a very balanced review. I love this book. I love everything about it. I love its solid compactness and its simple, down-to-earth style. I love its well-laid out, accessible format. I love its ‘seasonal and local’ philosophy. I love its proliferation of mouthwatering pictures and, most of all, I love its recipes. They make me want to whip out a preserving pan every time I flick through. There is a wonderful balance between traditional recipes for old favourites such as ‘Real Ale Chutney’ and more modern, exotic sounding concoctions like ‘Figgy Mostardo’. 

If you are new to preserving then ‘The Rules’ chapter will be a great help. It covers the ‘science’ of preserving, explaining the importance of food hygiene and the role played by each of the key preserving ingredients. It also covers the nuts and bolts of preserving: how to sterilse jars, tips of reusing jars, how to fill and seal your jars, how long the preserves will last, how to store them, what equipment to use etc. In short, everything you need to know in order to make preserves successfully.

The following chapters cover Jams and Jellies, Pickles, Chutneys and Relishes, Cordials, Fruit Liqueurs and Vinegars, Bottle Fruits, and Sauces, Ketchups and Oil-based Preserves. To round things off, there is a very helpful section of ‘Useful Things’ providing details of suppliers, food festivals and associations. 

There are over 70 recipes in the book but, as many of the recipes have variations listed, the number of preserves you could make using this book, is far higher. The level of information in the book is such that it will also give you the confidence to experiment and come up with your own unique preserves. 

Seasonality is a big theme in the book, as you’d expect from something from the River Cottage stable. In the introduction there is a useful seasonal availability chart and each recipe has the months between which it would be best to make that particular preserve. 

This book is excellent both for novice and more experienced preserve-makers and I really can’t recommend it enough. 

Right, I’m off for a cup of tea, a sit down and yet another flick through…..