Jam Session

Name: Jam Session
Price: 59.99 AUD
Availability: OutOfStock
ISBN: 9780399579615

A Fruit-Preserving Handbook

Joyce Goldstein

$59.99

Hardback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We will update you on expected arrival time to us. If this delay is too long, please let us know within 2 business days and we can give you options regarding cancelling or adjusting your order. More details on cancelling your order can be found in our Terms of Trade.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

Ten Speed Press
15 June 2018

Preserving & freezing

The right-sized handbook for fruit preserving, with 75 basic and special recipes for jams, jellies, chutneys, and compotes, by chef emeritus and master preserver Joyce Goldstein.

Eater Best New Cookbook of Summer 2018 . 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.

By: Joyce Goldstein
Imprint: Ten Speed Press
Country of Publication: United States
Dimensions: Height: 241mm, Width: 189mm,
Weight: 567g
ISBN: 9780399579615
ISBN 10: 0399579613
Pages: 264
Publication Date: 15 June 2018
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

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.

Reviews for Jam Session: A Fruit-Preserving Handbook

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