The Sqirl Jam Book (jelly, Fruit Butter, And Others): Modern Jamming, Preserving, And Canning

deJessica Koslow

|anglais
21 juillet 2020|
The Sqirl Jam Book (jelly, Fruit Butter, And Others): Modern Jamming, Preserving, And Canning de Jessica Koslow
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description

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 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.
 
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 fo...
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Titre :The Sqirl Jam Book (jelly, Fruit Butter, And Others): Modern Jamming, Preserving, And Canning
Format :Papier sur carton
Dimensions de l'article :256 pages, 10.75 X 8.5 X 1.1 po
Dimensions à l'expédition :256 pages, 10.75 X 8.5 X 1.1 po
Publié le :21 juillet 2020
Publié par :Abrams
Langue :anglais
Convient aux âges :Tous les âges
ISBN - 13 :9781419735332

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