About this title: Ferber is a fourth-generation French patissiere whose speciality is her unusual, delicious jams and jellies, which have gained an international following among chefs and other gourmands. This book, a best-seller in France, presents dozens of recipes, organised by season, for preserves from Black Cherry with Pinot Noir to Greengage and Mirabelle ...
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Note: This is a general synopsis. Each listing is described below.
Binding: Hardback
Publisher: MICHIGAN STATE UNIV PR
Date Published: 2002
ISBN-13:9780870136290ISBN:0870136291
Description: New. 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. read more
Description: New. 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. ISBN10: 0870136291. read more
"This book is full of recipes - you can't complain for a lack of ideas - and the ones I've made so far are delicious. However, if you're looking for instruction or some reasoning behind the recipes themselves, you won't find much here. I find myself constantly asking how to do something or why to do it the way prescribed, and there is basically no discussion on these points. As another reviewer pointed out, you really need to already know something about canning to make any of these recipes work. This book is certainly valuable, but shouldn't be your first book about jams unless you're very resourceful and don't mind turning to the internet for your how's and why's."
"This is filled with beautiful recipes for jams, preserves and jellies - interesting flavors, elegant, sometimes simple, sometimes wonderfully complex. She also uses a green apple jelly as a pectin stock, removing the need to add weird store-bought pectin with all sorts of additives to otherwise pure and simple preserves.
There is almost no instruction, however, about how to can them. In fact, she doesn't mention water bath canning at all, trusting the heat of the jam and hot jar to seal the lid.
For people with some canning experience, this is a must-have book."
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