Description
Saunders, Rachel. The Blue Chair Jam Cookbook. Andrews McMeel Publishing: Kansas City, MI, USA 2010. 4to HC 372pp. VG/VG rem mark
Jacket/Flap
Rachel Saunders's The Blue Chair Jam Cookbook is the definitive jam and marmalade cookbook of the 21st century. In addition to offering more than 100 original jam, jelly, and marmalade recipes, master jam artisan Rachel Saunders shares all of her technical preserving knowledge, as well as her unique jam maker's perspective on fruit.
Rachel combines nostalgia with a modern, sustainable approach to creating fresh and vividly flavored preserves. The recipes are divided into chapters based on the seasons, and each chapter is organized by month and type of fruit. Sample recipes include Strawberry-Marsala Jam with Rosemary, Italian Lemon Marmalade, and Early Girl Tomato Jam.
More than 100 stunning photographs by Sara Remington illustrate each part of the preserving process - from the different stages of cooking to testing for doneness to the final canning stage. Each recipe includes an approximate yield and a suggested shelf life, in addition to details on recommended equipment, including Rachel's beloved copper jam pot.
The Blue Chair Jam Cookbook gives all measurements by weight rather than volume, making it the most exact and reliable American jam book on the market. More than 20 recipe variations are provided, along with detailed information about common and rare fruits, hybrid varieties, and flavor combinations. Nothing is left to chance or overlooked; Rachel explains every aspect of jam and marmalade making in step-by-step detail. The Blue Chair Jam Cookbook is a one-of-a-kind, must-have resource for home and professional cooks alike.
Author
Rachel Saunders is the owner & founder of Blue Chair Fruit, a jam company, using traditional methods specializing in sustainably farmed fruits of the San Francisco Bay Area.
Blue Chair Fruit was founded by Rachel Saunders in 2008 following nearly ten years of preparation and intense study of fruit & fruit preserving techniques. A native of New York State, Rachel majored in French at Smith College in Northampton, MA, USA & the Sorbonne in Paris prior to moving west. She spent the next several years working with sustainable food & on her jams, culminating with the launch of Blue Chair Fruit.
In addition to cooking and creating all of Blue Chair's preserves, Rachel teaches classes at her Oakland kitchen.
Business Website: Blue Chair Fruit
