Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Jam, Jelly and Marmalade PDF full book. Access full book title Jam, Jelly and Marmalade by Sarah B. Hood. Download full books in PDF and EPUB format.
Author: Sarah B. Hood Publisher: Reaktion Books ISBN: 1789143896 Category : Cooking Languages : en Pages : 137
Book Description
Whether they make it themselves or just enjoy it with breakfast, people are often passionate about their favorite jam, jelly, or marmalade. Award-winning jam-maker Sarah B. Hood looks at the history of these sweet treats from simple fruit preserves to staple commodities, gifts for royalty, global brands, wartime comforts, and valued delicacies. She traces connections between sweet preserves and the temperance movement, the Crusades, the prevention of scurvy, medieval banquets, Georgian dinner parties, Scottish breakfasts, Joan of Arc, and the adoption of tea-drinking in Europe. She explores the birth of unique local specialties and treasured regional customs, the rise and fall of international marmalade mavens, the mobilization of volunteer preserve-makers on a grand scale, and a jam-factory revolution.
Author: Sarah B. Hood Publisher: Reaktion Books ISBN: 1789143896 Category : Cooking Languages : en Pages : 137
Book Description
Whether they make it themselves or just enjoy it with breakfast, people are often passionate about their favorite jam, jelly, or marmalade. Award-winning jam-maker Sarah B. Hood looks at the history of these sweet treats from simple fruit preserves to staple commodities, gifts for royalty, global brands, wartime comforts, and valued delicacies. She traces connections between sweet preserves and the temperance movement, the Crusades, the prevention of scurvy, medieval banquets, Georgian dinner parties, Scottish breakfasts, Joan of Arc, and the adoption of tea-drinking in Europe. She explores the birth of unique local specialties and treasured regional customs, the rise and fall of international marmalade mavens, the mobilization of volunteer preserve-makers on a grand scale, and a jam-factory revolution.
Author: Rachel Saunders Publisher: Andrews McMeel Publishing ISBN: 1449401988 Category : Cooking Languages : en Pages : 390
Book Description
A comprehensive, year-round guide to jellies, jams, conserves, preserves, and marmalades, featuring over 100 recipes. If you love to cook, are crazy for fruit, or have even a passing interest in jam or marmalade, Rachel Saunders’s James Beard Award–nominated Blue Chair Jam Cookbook is the book for you. Rachel’s legendary Bay Area jam company, Blue Chair Fruit, earned instant fame for its intensely flavored preserves when it launched in 2008. Rachel’s passion for fruit shines through every part of this lavishly illustrated book, which is the culmination of nearly ten years of research. The Blue Chair Jam Cookbook is the essential jam and marmalade book of the twenty-first century, one in which Rachel’s modern yet nostalgic vision of cooking takes center stage. Rachel offers an in-depth exploration of individual fruits, a comprehensive technical section, and nearly 120 original recipes organized around the seasons. In offerings ranging from Plum Jam to Strawberry–Blood Orange Marmalade with Rosemary and Black Fig and Candied Citrus Jam, she vividly captures the joyful essence of fruit and of the preserving process. The Blue Chair Jam Cookbook is not only an exciting and vibrant exploration of fruit and of the seasons, but also one of the few books that clearly explains and illustrates preserving techniques. Each recipes includes clear and detailed directions to help ensure success, and Rachel explores a wide range of technical questions as they relate to individual fruits and types of preserves. Whether you make jam or marmalade once a year or every week, and whether you are a home or professional cook, The Blue Chair Jam Cookbook is sure to claim a special place in your cookbook library. Praise for The Blue Chair Jam Cookbook “A complete and exquisite guide to making jam and marmalade at home. In addition to sharing 100+ recipes, Saunders walks you step-by-step through the process with in-depth explanations as well as photos of the various steps so you see exactly what each phase looks like.” —Epicurious “Blue Chair could well become the jam maker’s quintessential reference book.” —SFGate.com “Rachel Saunders . . . is quite possibly the high priestess of jam making. [The Blue Chair Jam Cookbook] . . . belongs in the kitchen of anyone interested in keeping their pantry stocked with delicious and unique fruit preserves. And Rachel’s instructions are so thorough and clear, even beginners are assured success.” —The Splendid Table’s “Weeknight Kitchen” newsletter
Author: Marisa McClellan Publisher: Running PressBook Pub ISBN: 0762441437 Category : Cooking Languages : en Pages : 242
Book Description
A comprehensive guide to home preserving and canning in small batches provides seasonally arranged recipes for 100 jellies, spreads, salsas and more while explaining the benefits of minimizing dependence on processed, store-bought preserves.
Author: Linda J. Amendt Publisher: Penguin ISBN: 9781557883612 Category : Cooking Languages : en Pages : 386
Book Description
Blue Ribbon Preserves features the award-winning recipes, canning tips, and methods for making preserves that have made Linda J. Amendt one of the top prize-winning cooks in the nation. This handy and helpful volume explains how to make the finest jams, jellies, marmalades, preserves, conserves, butters, curds, fruit, vegetables, juices, sauces, pickles, vinegars, syrups, and specialty preserves. Plus, it has a complete canning guide with the latest methods and safety precautions.
Author: Jessica Koslow Publisher: Abrams ISBN: 1683355016 Category : Cooking Languages : en Pages : 548
Book Description
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 Book collects 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 Book will make you fall in love with jam.
Author: Pam Corbin Publisher: Bloomsbury Publishing ISBN: 1408884488 Category : Cooking Languages : en Pages : 459
Book Description
- 'Pam Corbin is the master, and the first person I turn to for everything to do with preserving. I've learnt so much from her' – DIANA HENRY Pam Corbin is the expert who professional cooks consult when they want to make jams, jellies, marmalades, chutneys, pickles or anything else to do with preserving. They know her as 'Pam the Jam', and this book is the culmination of her years of experience, distilled into more than 100 tried-and-tested recipes. Her jams, marmalades and fruit spreads contain far less sugar than traditional recipes, which means that they taste astonishingly fruity and delicious. Likewise, her chutneys and pickles are lighter and sprightlier than the old-fashioned kind. Pam will show you how to make more unusual preserves too – such as glossy fruit cheeses to serve with everything from Stilton to manchego (which calls for her classic quince membrillo). Or creamy yet zesty fruit curd: there's a recipe for classic lemon curd, and also a wonderfully light lime and coconut one. If you have an array of Pam's preserves in your store cupboard, you can transform any meal in an instant. She'll inspire you to dig into your jars of preserves to make spin-off recipes such as scrumptious lime cheesecake, cherry pie or spicy sausage rolls. Packed with detailed instructions, explanations and tips, this is the only preserve-making bible that you will ever need.
Author: Linda Ziedrich Publisher: ReadHowYouWant.com ISBN: 1458764834 Category : Cooking Languages : en Pages : 542
Book Description
A jar of jam, writes Linda Ziedrich, is a memory brought back to life - a memory of summer's bounty and abundance. With the recipes and techniques in this comprehensive, clear-cut handbook, you can enjoy the sweet taste of the season's fruit all year round. Picture your pantry shelves lined with sparkling, colorful jars of jams, jellies, and other sweet preserves, and imagine the fun and satisfaction of creating these delicious, economical treats.
Author: Christine Ferber Publisher: MSU Press ISBN: 9780870136290 Category : Cooking Languages : en Pages : 0
Book Description
An internationally known master patisserie opens her personal recipe book, sharing jams that rely on seasonal fruits, traditional techniques, and their emphasis on simplicity and freshness. 32 color photos.
Author: Sarah B. Hood
Author: Sarah B. Hood
Author: Rachel Saunders
Author: Marisa McClellan
Author: Linda J. Amendt
Author: Yvonne Tremblay
Author: Jessica Koslow
Author: Pam Corbin
Author: Linda Ziedrich
Author: Christine Ferber
Author: Camilla Wynne