A recipe collection of the James Beard–nominated chef Jessica Koslow’s famed jams, preserves, jellies, and breads “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 jamâ€â€organic, local, made from unusual combinations of fruits, fragrant, and not overly sweetâ€â€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.
Format | Hardback |
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ISBN | 9781419735332 |
Format | Hardback |
Number of Pages | 256 |
Published | 21/07/2020 |
Publisher | THAMES & HUDSON |