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Koslow, Jessica

Betty Hallock

The Sqirl Jam Book (Jelly, Fruit Butter, and Others): Modern Jamming, Preserving, and Canning Hardcover – Illustrated, 16 September 2020

by Jessica Koslow (Author)

75 ratings

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"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.

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Product details

Publisher : Abrams; Main edition (16 September 2020)
Language : English
Hardcover : 256 pages
ISBN-10 : 1419735330
ISBN-13 : 978-1419735332
Dimensions : 22.73 x 2.79 x 28.32 cm

Best Sellers Rank: 38,300 in Books (See Top 100 in Books)
- 54 in Organic Cooking
- 58 in Seasonal Cooking (Books)
- 61 in Canning & Preserving (Books)

Customer Reviews:
75 ratings

Product description

Book Description

A recipe collection of the James Beard-nominated chef Jessica Koslow's famed jams, preserves, jellies, and breads

About the Author

Jessica Koslow is the chef and owner of Sqirl, a preserves company and restaurant in Los Angeles. Since its opening in 2011, Sqirl has been featured in the New York Times, Wall Street Journal, and Vogue, and Koslow has been nominated for a James Beard Award for Best Chef: West. Her first book, Everything I Want to Eat, was nominated for a James Beard Award and was named Eater's Cookbook of the Year.

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Customer reviews

5 star		77%
4 star		14%
3 star		3%
2 star 0% (0%)		0%
1 star		6%

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Cindi Thompson

Useless

Reviewed in the United States on 30 July 2020

Verified Purchase

This book could have been distilled down to a single page: Ratios.
Some of the recipes call for specialized ingredients (Seville oranges, anyone?) with no alternatives provided. Curious as to why no flavor combinations or spice/aromatic suggestions appear.
I pre-ordered the book, prior to MoldGate, and forgot to cancel the order. Had I waited and reviewed the index, I would not have ordered the book.

36 people found this helpful

Adam

Too Try Hard

Reviewed in the United States on 29 July 2020

Verified Purchase

I’m keeping it because I am curious to try the recipes but this is the stupidest book I’ve ever seen. I haven’t even been able to read anything in it because I am so distracted with the try hard photography. Purchase at your own risk.

21 people found this helpful

Tyler Hicks

Bogus.

Reviewed in the United States on 30 July 2020

Verified Purchase

The mixing instructions in the biscotti recipe are wrong.

16 people found this helpful

FM1409

Great photography, composition and feel

Reviewed in the United States on 27 July 2020

Verified Purchase

This is a phenomenal book. Bought it a few days ago and already salivating. The photography and composition is top notch and the instructions seem fairly simple. Have yet to try them out, mostly due to a massive indecision on what to try first, but overall super excited.

6 people found this helpful

LDR

What a great book!

Reviewed in the United States on 29 July 2020

Verified Purchase

I love Chef Jessica's recipes for jams, jellies, and butters. The recipes are easy to follow and very unique! The photos are gorgeous and will make you want to get in the kitchen.

4 people found this helpful

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