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Sqirl Away
Modern Jamming, Preserving, and Canning
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Format: Hardback
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See more"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 Away collects Koslow's signature jellies, preserves, and jams 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.
A recipe collection of the James Beard-nominated chef Jessica Koslow's famed jams, preserves, jellies, and breads
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
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Description
"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.
Book Details
INFORMATION
ISBN: 9781419735332
Publisher: Abrams
Format: Hardback
Date Published: 21 July 2020
Country: United States
Imprint: Abrams
Audience: General / adult
DIMENSIONS
Spine width: 30.0mm
Width: 224.0mm
Height: 278.0mm
Weight: 1460g
Pages: 256
Collections
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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