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Jam Session by Joyce Goldstein
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Jam Session

A Fruit-Preserving Handbook [A Cookbook]

A Fruit-Preserving Handbook [A Cookbook]

By Joyce Goldstein

By Joyce Goldstein

By Joyce Goldstein

By Joyce Goldstein

Best Seller

Category: Cooking Methods

Category: Cooking Methods

Hardcover $24.99

Jun 26, 2018 | ISBN 9780399579615

Ebook $4.99

Jun 26, 2018 | ISBN 9780399579622

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    Jam Session by Joyce Goldstein
    Hardcover $24.99
    Jun 26, 2018 | ISBN 9780399579615

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    • Hardcover $24.99

      Jun 26, 2018 | ISBN 9780399579615

      Buy from Other Retailers:

    Ebook
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    • Ebook

      Jun 26, 2018 | ISBN 9780399579622

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    About Jam Session

    A handbook for fruit preserving, with 75 basic and special recipes for jams, jellies, chutneys, and compotes, by chef emeritus and master preserver Joyce Goldstein.

    Jam Session is the lushly photographed and selective guide to making all-natural fruit preserves, organized by type of fruit and seasonal availability, with descriptions of the best varieties for preserving plus master recipes and contemporary variations for each type of fruit. Former restaurant chef/owner, culinary historian, and master preserver Joyce Goldstein includes straightforward, no-fail instructions for canning fruit preserves, along with serving ideas for using preserves for much more than toast, including Mango-Lime Jam to elevate pork tenderloin, Pickled Peaches to perk up fried chicken, and Apricot Jam to glaze cake. Packed with ideas, 75 time-tested recipes, and gorgeous photographs of produce, process, and finished fruit preserves, preserving newcomers and veterans alike will find Goldstein’s handbook just the right amount of instruction and inspiration.

    About Jam Session

    A handbook for fruit preserving, with 75 basic and special recipes for jams, jellies, chutneys, and compotes, by chef emeritus and master preserver Joyce Goldstein.

    Jam Session is the lushly photographed and selective guide to making all-natural fruit preserves, organized by type of fruit and seasonal availability, with descriptions of the best varieties for preserving plus master recipes and contemporary variations for each type of fruit. Former restaurant chef/owner, culinary historian, and master preserver Joyce Goldstein includes straightforward, no-fail instructions for canning fruit preserves, along with serving ideas for using preserves for much more than toast, including Mango-Lime Jam to elevate pork tenderloin, Pickled Peaches to perk up fried chicken, and Apricot Jam to glaze cake. Packed with ideas, 75 time-tested recipes, and gorgeous photographs of produce, process, and finished fruit preserves, preserving newcomers and veterans alike will find Goldstein’s handbook just the right amount of instruction and inspiration.

    Read An Excerpt

    Read An Excerpt

    About Joyce Goldstein

    JOYCE GOLDSTEIN is a former Café at Chez Panisse chef, the retired chef/owner of Square One restaurant, and the author of 28 books (including two James Beard Award winners). She holds an MFA from Yale and is the preserves maker… More about Joyce Goldstein

    About Joyce Goldstein

    JOYCE GOLDSTEIN is a former Café at Chez Panisse chef, the retired chef/owner of Square One restaurant, and the author of 28 books (including two James Beard Award winners). She holds an MFA from Yale and is the preserves maker… More about Joyce Goldstein

    Product Details

    Category: Cooking Methods

    Hardcover | $24.99
    Published by Lorena Jones Books
    Jun 26, 2018 | 264 Pages | 7-7/16 x 9-1/2 | ISBN 9780399579615

    Category: Cooking Methods

    Ebook | $4.99
    Published by Lorena Jones Books
    Jun 26, 2018 | 264 Pages | ISBN 9780399579622

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    Praise

    Named an Eater Best New Cookbook of Summer 2018

    “Each growing season and subsequent harvest marks a fresh opportunity to unleash Joyce Goldstein’s unrelenting passion for preserving peak flavors for another day. My family and I have been fortunate to be on the receiving end of Joyce’s jams, chutneys, and preserves, and each time we unscrew one of those lids, it is as if the flavor genie jumps out of the jar. The love and good taste that goes into the cooking and jarring can be tasted in each memorable bite.” —Danny Meyer, author of Setting the Table

    “I’ve waited (impatiently) for this glorious book. It’s a must for preservers and lovers of flavor. I’ll be cooking out of it for the rest of my life.” —Diana Henry, London Telegraph columnist and author of A Bird in the Hand

    “ Culinary hero Joyce Goldstein guides us through the technical details and inspires creativity with seasonal recipes
    and clear, passionate descriptions of the craft of fine preserving. This book is sure to become a time-honored classic on the subject.” —Suzanne Goin, chef and author of The A.O.C. Cookbook

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