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 options-Pickled Florence Fennel, Quince Cheese, Hedgerow Jelly, Nasturtium "Capers," and Horseradish Vinegar, to name a few.
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机译：此书和《河村小屋面包手册》是休·费恩利·惠廷斯托（Hugh Fearnley-Whittingstall）受欢迎的英国电视和书籍专营权（《河村小屋食谱》（The River Cottage Cookbook）；《河村小屋肉质书》（The River Cottage Meat Book））的最新标题。科尔宾（Corbin）利用她作为蜜饯的提供者的经验，编写了涵盖果酱和果冻，果皮，酸辣酱，酱菜，甜酒，果酒，醋，醋，酱汁，调味油等的广泛食谱。利用与另一种文化不同的火花，她不仅展示了草莓蜜饯之类的风味，还展示了一系列诱人的选择-腌制的茴香茴香，柑橘奶酪，绿篱果冻，金莲花“雀跃”和辣根醋。
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