Corbin, Pam – The Bell Bookshop https://www.bellbookshop.co.uk Henley-on-Thames Wed, 27 Aug 2025 14:20:53 +0000 en-GB hourly 1 https://wordpress.org/?v=6.9 https://www.bellbookshop.co.uk/wp-content/uploads/2020/08/cropped-Bell-Background-Blue-32x32.png Corbin, Pam – The Bell Bookshop https://www.bellbookshop.co.uk 32 32 Cakes https://www.bellbookshop.co.uk/product/cakes/ Mon, 07 Mar 2011 00:00:00 +0000 https://www.bellbookshop.co.uk/product/cakes/ Baking is the most comforting and entirely satisfying of the culinary arts – making a cake is not only a sumptuous process in its own right but the end result is entirely delicious. Pam Corbin offers the voice of experience, setting out basic techniques and recipes that will guarantee success. This is traditional baking at its very best, with over 75 adaptable recipes including Macaroons, Meringues, Fairy Cakes (and their counterpart – Gnome Cakes), the classic Victoria Sandwich, Rhubarb Pudding Cake, Walnut Cake, Banana Breakfast Muffins, Orange Cake with Earl Grey Icing, and the glorious Battenberg Cake with its distinctive pink and yellow checks. As a finishing touch, there is a section devoted to sweet embellishments like feather icing, crystallised violets and chocolate leaves.Say goodbye to sinking sponges and brittle brownies with this comprehensive guide to the heavenly world of cake making, introduced by Hugh Fearnley-Whittingstall.

]]> Preserves https://www.bellbookshop.co.uk/product/preserves/ Mon, 04 Aug 2008 00:00:00 +0000 https://www.bellbookshop.co.uk/product/preserves/ 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]]> 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, Pam Corbin guides us through a world of jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars and sauces that can be made from local produce throughout the year. She includes 75 recipes, covering everything from traditional favourites such as raspberry jam, lemon curd, quince cheese and sloe gin, to fresh new combinations such as apple butter, cucumber pickle and nettle pesto.

The handbook includes seasonable tables, regional maps, flow charts of all the preserving processes and 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 Fearnley-Whittingstall, Preserves is a concise and inspiring guide to an age-old art for kitchen beginners and keen preservers alike.

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