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Sqirl Away

Modern Jamming, Preserving, and Canning

Jessica Koslow

$49.99

Hardback

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Abrams
16 September 2020
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.
By:  
Imprint:   Abrams
Country of Publication:   United States
Dimensions:   Height: 278mm,  Width: 224mm,  Spine: 30mm
Weight:   1.460kg
ISBN:   9781419735332
ISBN 10:   1419735330
Pages:   256
Publication Date:  
Audience:   General/trade ,  ELT Advanced
Format:   Hardback
Publisher's Status:   Active

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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