The Sqirl Jam Book (Jelly, Fruit Butter, and Others) - by Jessica Koslow (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>"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. <i>Sqirl Away<i> 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.<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>A recipe collection of the James Beard-nominated chef Jessica Koslow's famed jams, preserves, jellies, and breads</b> <p/> "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. <i>The Sqirl Jam Book</i> 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, <i>The Sqirl Jam Book</i> will make you fall in love with jam. <br><p/><br></br><p><b> About the Author </b></p></br></br><b>Jessica Koslow</b> 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 <i>New York Times</i>, <i>Wall Street Journal</i>, and <i>Vogue</i>, and Koslow has been nominated for a James Beard Award for Best Chef: West. Her first book, <i>Everything I Want to Eat</i>, was nominated for a James Beard Award and was named Eater's Cookbook of the Year.
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