The Sqirl Jam (Jelly, Fruit Butter, and Others) Book (ePub)
(Sprache: Englisch)
A home cook-friendly recipe collection of over seventy-five famed jams, jellies, butters, marmalades, and other fruit preserves, from a James Beard-nominated chef.
"This is food whose time has come," declared Mark Bittman about Sqirl, the much-beloved...
"This is food whose time has come," declared Mark Bittman about Sqirl, the much-beloved...
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Produktinformationen zu „The Sqirl Jam (Jelly, Fruit Butter, and Others) Book (ePub)“
A home cook-friendly recipe collection of over seventy-five famed jams, jellies, butters, marmalades, and other fruit preserves, from a James Beard-nominated chef.
"This is food whose time has come," declared Mark Bittman about Sqirl, the much-beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to. Sqirl all began with jam-organic, local, made from unusual combinations of fruits, fragrant, and not overly sweet-the kind of jam you eat with a spoon.The Sqirl Jam Bookcollects Jessica Koslow's signature recipes into a cookbook that looks and feels like no other preserving book out there, inspiring makers to try their own hands at canning and creating. With photography and a design bound to inspire imitators,The Sqirl Jam Bookwill make you fall in love with jam.
"This is food whose time has come," declared Mark Bittman about Sqirl, the much-beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to. Sqirl all began with jam-organic, local, made from unusual combinations of fruits, fragrant, and not overly sweet-the kind of jam you eat with a spoon.The Sqirl Jam Bookcollects Jessica Koslow's signature recipes into a cookbook that looks and feels like no other preserving book out there, inspiring makers to try their own hands at canning and creating. With photography and a design bound to inspire imitators,The Sqirl Jam Bookwill make you fall in love with jam.
Autoren-Porträt von Jessica Koslow
Jessica Koslow is the chef and owner of Sqirl, a preserves company and restaurant in Los Angeles. Since its opening in 2011, Sqirl has been featured in the New York Times, Wall Street Journal, and Vogue, and Koslow has been nominated for a James Beard Award for Best Chef: West. Her first book, Everything I Want to Eat, was nominated for a James Beard Award and was named Eater's Cookbook of the Year.
Bibliographische Angaben
- Autor: Jessica Koslow
- 2022, 256 Seiten, Englisch
- Verlag: Abrams
- ISBN-10: 1683355016
- ISBN-13: 9781683355014
- Erscheinungsdatum: 01.09.2022
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: ePub
- Größe: 81 MB
- Ohne Kopierschutz
Sprache:
Englisch
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