Books in the River Cottage Handbook series

Fermentation, a masterpiece by the renowned author Rachel de Thample, is a must-read for anyone interested in the art and science of food preservation. Published in 2020 by Bloomsbury Publishing PLC, this book delves into the world of fermentation, exploring its history, science, and practical applications. De Thample's engaging writing style makes this complex topic accessible to everyone, from beginners to experts. The author's passion for the subject shines through every page, making the book as enjoyable as it is informative. Fermentation is a unique blend of storytelling and science, making it a standout in its genre. It's more than just a book; it's an invitation to explore a fascinating world that's been the cornerstone of human civilization for thousands of years. Published by Bloomsbury Publishing PLC, Fermentation is a testament to Rachel de Thample's ability to make complex topics engaging and accessible to all readers.

Chickens are a fantastic addition to a garden or outdoors space - you don't have to live in the back of beyond to have a few clucking around and giving you fresh eggs. They come in all shapes and sizes: some are layers, some are just born to strut. Mark Diacono begins at the basics, showing how you can raise chickens from eggs, and look after them once they start laying their own.The first part of Chicken & Eggs explains how to think ahead about what kind of chickens you want and how many to get, whether you are going for a breed that lays eggs regularly, or that you might eventually use for eating, or that simply looks decorative. You can choose from Orpingtons, Derbyshire redcaps, Muffed Old English Game, Leghorns and many more. Mark then goes on to show how you can breed chickens, encourage them to lay, work out what kind of eggs you have (are they destined for the eggcup, or will they hatch into baby chicks?), and take care of them day to day, as well as how you can go about getting the birds on the table. The final part of the book is a recipe section that goes far beyond the roast, with lots of delicious ideas for fresh eggs or home-reared chicken. With an introduction by Hugh Fearnley-Whittingstall, this is an essential guide for anyone who can't stop thinking about chicks.

In the second of the River Cottage Handbook series, Pam Corbin explains how to turn Britain's seasonal gluts of fruit, vegetables, flowers and herbs into delicious preserves to enjoy all year around

In the fourth River Cottage handbook, Mark Diacono tells us everything we need to know to create our own productive, organic garden, no matter where we live

In the tenth River Cottage Handbook, NikkiDuffy shows how to grow and cook with herbs

Nothing beats a really good cheese. These days you can buy great dairy products locally, made using high-quality ingredients and with a unique flavour of their own. The next step is to try your hand at making yoghurt, labneh, mozzarella and even delicious matured cheeses yourself. The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, the key ingredient is milk. He shows you exactly what to do to take it from its liquid form to a wide range of dairy products, from clotted cream to a washed-rind cheese. There are also plenty of gorgeous recipes that make the most of cheese and other dairy goods - as you'd hope, they involve such pleasures as dunking carbs into a pot of melty cheese; biting down on a delicate cheese wafer; or whipping up the best ever cheesecake. With an introduction by Hugh Fearnley-Whittingstall and plenty of helpful photographs, this book is the indispensable guide to crafting and enjoying cheese and other dairy products.

Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alterative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, including pheasant, grouse, venison, partridge, hare, rabbit, boar and duck.Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, preservation and seasonality. Next he gives a step-by-step guide to skinning, feathering and butchering techniques (and if you don't have a fresh supply, how to buy game meat). Lastly he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-roast spiced soy duck, Quick-smoked duck, Lasagne of game and wild mushrooms, Partridge with pumpkin and cider, Goose sausages, Gamekeeper's pie and Roasted hen pheasant with all the trimmings.With an introduction by Hugh Fearnley-Whittingstall and colour photography throughout, Game is the indispensable guide to enjoying wild meat.

In the eighth of the River Cottage Handbook series, PamCorbin offers an appealing guide to baking perfectcakes

Examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the alchemic processes, and advises on the right kit to get started. This book demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes.

Explains the ins and outs of collecting, including relevant UK laws, conservation notes, practical tips and identification techniques. This book includes 72 species we are most likely to come across during forays in Britain's forests and clearings. It also contains more than 30 simple mushroom recipes with colour photographs.

In the fifth of the River Cottage Handbook series, John Wright reveals the rich pickings to be had on the seashore - and the team at River Cottage explain how to cook them to perfection.

In the ninth River Cottage Handbook, Mark Diacono explains how to nurture and grow your own garden fruit

An illustrated guide to fishing along British coastline. It covers the basics, such as when and where to go fishing, and then profiles the sea fish that you are likely to catch, also covering their conservation status, season, habitat and method of catching.

Hedgerows, moors, meadows and woods - these hold a veritable feast for the forager. This book reveals how to spot the free and delicious ingredients to be found in the British countryside, and then how to prepare and cook them. It includes over 40 species such as: bilberries, blackberries, cloudberries, common mallow, dandelions, and hedge garlic.