I Love Jam

Over twenty-five delectable recipes for making your own jams and marmalades at home, as well as several exciting sweet and savory dishes made with jam. I Love Jam is the ultimate gift for first-time and experienced jam makers alike to discover and perfect the art of jam making. Complete with clear instructions and eye-opening recipe flavor variations and tips, I Love Jam will brighten your pantry every month of the year. Learn how to use your jams in a wide range of sweet and savory delicacies including Strawberry Sangria, Braised Short Ribs, and Brussels Sprouts with Kumquats and Smoked Salt. Jam expert Rachel Saunders, author of the James Beard Award-nominated Blue Chair Jam Cookbook and Blue Chair Cooks with Jam & Marmalade, shares her advice and full-proof techniques, from how to make the perfect classic berry jam to how to create a beautiful lattice-crust jam tart. I Love Jam reveals a world of fruits and flavors enabling you to create your own mouth-watering variations. This compact yet jam-packed book will be sure to claim a special place on your cookbook shelf. Praise for I Love Jam “It’s a great pick for experienced or novice jam and marmalade makers. In addition to discovering new, delicious jam flavors, I’m looking forward to making the Braised Short Ribs in Berries & Red Wine recipe!” —Barb Webb, Rural Mom

Over twenty-five delectable recipes for making your own jams and marmalades at home, as well as several exciting sweet and savory dishes made with jam. I Love Jam is the ultimate gift for first-time and experienced jam makers alike to discover and perfect the art of jam making. Complete with clear instructions and eye-opening recipe flavor variations and tips, I Love Jam will brighten your pantry every month of the year. Learn how to use your jams in a wide range of sweet and savory delicacies including Strawberry Sangria, Braised Short Ribs, and Brussels Sprouts with Kumquats and Smoked Salt. Jam expert Rachel Saunders, author of the James Beard Award-nominated Blue Chair Jam Cookbook and Blue Chair Cooks with Jam & Marmalade, shares her advice and full-proof techniques, from how to make the perfect classic berry jam to how to create a beautiful lattice-crust jam tart. I Love Jam reveals a world of fruits and flavors enabling you to create your own mouth-watering variations. This compact yet jam-packed book will be sure to claim a special place on your cookbook shelf. Praise for I Love Jam “It’s a great pick for experienced or novice jam and marmalade makers. In addition to discovering new, delicious jam flavors, I’m looking forward to making the Braised Short Ribs in Berries & Red Wine recipe!” —Barb Webb, Rural Mom

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.

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

A compact connoisseur's guide, with recipes, to today's cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz. In this compact volume, David Lebovitz gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world's top chocolate makers and chocolatiers (with a whole chapter dedicated to Paris alone!), and shares dozens of little-known factoids in sidebars throughout the book. The Great Book of Chocolate includes more than 50 location and food photographs, and features more than 30 of Lebovitz's favorite chocolate recipes‚ from Black-Bottom Cupcakes to Homemade Rocky Road Candy, Orange and Rum Chocolate Mousse Cake to Double Chocolate Chip Espresso Cookies. His extensive resource section (with websites for international ordering) can bring the world's best chocolate to every door. A self-avowed chocoholic, Lebovitz nibbles chocolate every day‚ and with The Great Book of Chocolate in hand, he figures the rest of us will too.

A manifesto for cooking & baking with preserves, exploring flavors and ingredients through 150 original recipes ranging from omelettes to ice creams. Building on the success of her James Beard Award–nominated Blue Chair Jam Cookbook, Rachel Saunders’ Blue Chair Cooks with Jam & Marmalade is the definitive modern guide to using preserves in the kitchen. Far from merely a narrow look at obvious ways to incorporate jam, Blue Chair Cooks with Jam & Marmalade is a rich and wide-ranging general cookbook for every day. Organized by time of day, Rachel’s recipes are nuanced and unusual and cover the broadest possible array of techniques and ideas. Rachel both includes and transcends such jam-filled classics as Victoria Sandwich and Classic Jelly roll to reveal an entire world of tempting sweet and savory possibilities. Blue Chair Cooks with Jam & Marmalade explores not only breakfast and tea time, but also numerous savory lunch and dinner options, including sausages, soups, salads, hors d’oeuvres, and paella. With over 150 recipes ranging from Fruited Irish Brown Bread to Brussels Sprouts with Kumquats & Smoked Salt to Poppy Seed-Cocao Nib Torte, this much-anticipated sequel to the classic Blue Chair Jam Cookbook is sure to occupy a special place in your kitchen.

NAMED ONE OF THE BEST COOKBOOKS OF 2021 BY FOOD 52 A one-of-a-kind preserving and baking book packed full of delicious jams and the delectable dessert that best showcase them, from pastry chef and Master Preserver Camilla Wynne. "What can I do with this jam besides put it on toast?" Master Preserver and pastry chef Camilla Wynne is constantly asked this question when teaching her popular preserving classes. Enter Jam Bake: a one-of-a-kind cookbook full of her jam, marmalade, fruit butter, and jelly concoctions, along with recipes for what to do with them beyond toast. In Jam Bake, Camilla shares more than 80 incredible recipes for baking with the jams you make—from Empire Cookies to Rye and Coffee Hand Pies, or Angel Biscuit Donuts to Black Forest Torte. The jams themselves are lower sugar, without commercial pectin, and split into three distinctive categories: • Standalones: preserves with single note flavors starring a specific fruit, such as Black Raspberry Jam • Duets: pairings that shine together, like Prune & Meyer Lemon Butter • Containing Multitudes: preserves full of all sort of fruits and more, including Mulled Wine Marmalade Don’t feel like making the jam that pairs with the baking recipes? No problem! Camilla has recommended store-bought substitutes for each sweet treat in addition to providing a helpful guide to buying quality preserves. Seasoned preservers will delight in Jam Bake's streamlined canning process and newcomers will be undaunted by Camilla’s simple steps. Home bakers too will enjoy these modern recipes that range from quick and easy to flexing those creative muscles. And, of course, Jam Bake will be welcomed by those who love to simply spread flavorful jams on toast.

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.