Sqirl Away: Modern Jamming, Preserving, and Canning
"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: Jessica Koslow
Format: Hardback, 256 pages, 224mm x 278mm, 1460 g
Published: 2020, Abrams, United States
Genre: Food & Drink: General
Description
"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.
Sqirl Away: Modern Jamming, Preserving, and Canning