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Jam Session: A Fruit-Preserving Handbook [A Cookbook] Spiral-Bound | June 26, 2018

Joyce Goldstein

$28.48 - Free Shipping
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.
Publisher: Penguin Random House
Original Binding: Hardcover
Pages: 264 pages
ISBN-10: 0399579613
Item Weight: 2.2 lbs
Dimensions: 7.8 x 0.9 x 9.8 inches
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
JOYCE GOLDSTEIN is a former Chez Panisse chef; the retired chef/owner of James Beard Award–winning restaurant Square One; and the author of twenty-eight books. Her preserves are sold at gourmet locations, such as Bi-Rite Market in San Francisco and Bread Furst in Washington, DC, and enjoyed by her very lucky grandchildren. She lives in San Francisco.