Artisanal Preserves : Small-Batch Jams, Jellies, Marmalades, and More

“Madelaine makes it clear and easy to go from perfectly ripened fruit to stunningly delicious jams and jellies.” —Gale Gand, James Beard Award–winning pastry chef A how-to guide that is perfect for eager cooks and seasoned preservers alike, providing one-hundred foolproof recipes for jams, jellies, marmalades, and more. For those new to the craft, it includes a primer on the history and basic technique of preserving. Experienced canners will appreciate new flavor combinations—such as Lime Zucchini Marmalade and Blackberry Ginger Preserves—as well as forty recipes for breads, muffins, and desserts that make good use of your new jams and jellies. Additionally, most of the recipes avoid using commercial pectin, which means you can use less sugar or, in some cases, none at all. Since Artisanal Preserves was originally published in 2005, the popularity of home preserving has continued to rise along with renewed interest in other old-fashioned craft cooking hobbies, such as brewing beer, pickling produce, and making sourdough starters. Bullwinkel’s thorough teaching style and time-saving techniques make the preserving process surprisingly simple. Artisanal Preserves is the go-to primer for making elegant, delicious fruit preserves at home. “A remarkable culinary windfall.” —Charlie Trotter, James Beard Award–winning chef Master the old-fashioned art of “putting food by” with easy DIY recipes for jam, jellies, and marmalades. “A remarkable culinary windfall.” —Charlie Trotter, James Beard Award–winning chef Gourmet Preserves Chez Madelaine shows a new generation of home cooks the age-old craft of preserving fruit. In addition, author and French cooking instructor extraordinaire Madelaine Bullwinkel includes dozens of recipes for muffins, scones, crepes, puddings, pastries, desserts, and breakfast treats to use with these preserves. The full flavor of fruit picked at the peak of freshness shines through in more than one-hundred recipes for preserves and forty recipes for desserts. Most of the recipes avoid using commercial pectin, which means you can use less sugar, or, in some cases, none at all. Bullwinkel has taught French cooking for over thirty-five years at her home-cooking school Chez Madelaine and across the US and France. Her thorough style combines with how-to illustrations and time-saving techniques in this book, making the process of canning and preserving surprisingly simple. “I only own one book on making jams and preserves and this is it.” —Gale Gand, James Beard Award–winning pastry chef

the Delightfully Old-fashioned Art Of Putting Up Needn't Mean Crates Of Fruit, Interminable Water Baths, And A Sweltering Kitchen. The 130 Delicious Recipes In This Book — Including Cherry Preserves With Cassis, Apple-ginger Jam, Cinnamon-citrus Marmalade With Apricots, Ratatouille Marmalade, And Kir Cocktail Jelly — Are Made With Small Quantities Of Fruit And Standard Kitchen Equipment. Prepared Without Commercial Pectin, The Preserves Are Lower In Sugar Than Most, Allowing The Full Flavor Of The Fruit To Shine Through — And Some Are Made With No Refined Sugar At All. As A Tasty Bonus, The Book Gives Recipes For Quick Breads And Muffins That Are Perfect Complements For The Jams And Jellies, As Well As For Desserts That Make Delectable Use Of Those Homemade Preserves. Author And Preserves Aficionado Madelaine Bullwinkel Offers Reassuring Professional Advice, How-to Illustrations, And Timesaving Techniques That Make The Process Surprisingly Simple. Expert Tips For Solving Common Preserve-making Problems, Such As Jellies That Refuse To Firm Up, As Well As A Seasonal Guide To Fruits And Veggies Are Also Included.

"A remarkable culinary windfall."--Charlie Trotter "I only own one book on making jams and preserves and this is it."--Gale Gand Gourmet Preserves Chez Madelaine shows a new generation of home cooks the old-fasioned art of "putting food by" with easy DIY recipes for jams, jellies, and marmalade. In addition, author and French cooking instructor extraordinaire Madelaine Bullwinkel includes dozens of recipes for muffins, scones, crepes, puddings, pastries, desserts, and breakfast treats to use with these preserves. The full flavor of fruit picked at the peak of freshness shines through in more than 100 recipes for preserves and 40 recipes for desserts. Most of the recipes avoid using commercial pectin, which means you can use less sugar, or, in some cases, none at all. Bullwinkel has taught French cooking for over 35 years at her home-cooking school Chez Madelaine and across the US and France. Her thorough style combines with how-to illustrations and time-saving techniques in this book, making the process of canning and preserving surprisingly simple "The old-fashioned art of "putting food by" has turned into one of America's favorite contemporary cooking hobbies - making your own gourmet jams and jellies." "The full flavor of fruit picked at the peak of freshness shines through in more than 110 delicious recipes for preserves. Most of the recipes avoid using commercial pectin, which means you can use less sugar, or, in some cases, none at all." "Madelaine Bullwinkel offers over 150 foolproof recipes from her home-based cooking school, Chez Madelaine, now in its 28th year. Her thorough teaching style, how-to illustrations, and timesaving techniques make the process surprisingly simple."--Jacket More than 150 foolproof recipes from Madelaine Bullwinkel, who has taught French cooking for over 35 years, for creating easy-to-make preserves, desserts, and breakfast treats. From the earliest times, out of sheer necessity, our ancestors preserved abundant harvests for later consumption. 150 recipes from the home-based cooking school, Chez Madelaine