Description

Hardcover

A recipe collection of the James Beardnominated chef Jessica Koslows 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 jamorganic, local, made from unusual combinations of fruits, fragrant, and not overly sweetthe kind of jam you eat with a spoon.The Sqirl Jam Bookcollects Jessica Koslows 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 Bookwill make you fall in love with jam.