It Starts with Fruit - by Jordan Champagne (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>"Jordan Champagne has been sharing her methods for making fruit preserves for years. Now you can unlock the secrets of mouth-watering fruit sauces and butters, delicious whole-fruit preserves, and fresh-tasting jams and marmalades from the comfort of your home kitchen. Jordan's gentle and encouraging methods will guide you through the process of making incredible fruit preserves using seasonal produce. Over her years making jams and marmalades and teaching workshops at Happy Girl Kitchen in Pacific Grove, California, she's developed techniques that are more flavorful and less complicated than traditional methods. With master recipes each type of preserve; step-by-step photos to help you troubleshoot as you go; and 73 recipes for preserves and baked goods to showcase your newly preserved fruits, you can serve up Raspberry Lemon Jam, Pink Grapefruit Marmalade, Honeyed Apricots, and Peach Rosemary Syrup. And turn your fabulous preserves into Thumbprint Cookies, Jam Bars, Fruit Cobbler, Homemade Toaster Pastries Just start with fruit, and savor these delicious recipes all year long"--<p/><br></br><p><b> Book Synopsis </b></p></br></br>Finalist for the 2021 IACP Best Cookbook Award <p/><b>Jam making gets a bad rap for being highly technical, complicated, messy, hot, and sticky; but preserving fruit can be simple and easy.</b> <p/>Jordan Champagne unlocks the secrets of mouthwatering fruit sauces and butters, delicious whole-fruit preserves, and fresh-tasting jams and marmalades from the comfort of your home kitchen. <p/><b><i>It Starts with Fruit</i> features 73 recipes total: master recipes for each type of preserve, followed by recipes for jams, marmalade, </b> juices, syrups, shrubs, whole fruit preserves, butters, pie fillings, and dried fruits, plus a final chapter on baking with preserves. <p/> - Great for home cooks who want an easy and approachable guide to making jams and other fruit-based preserves<br>- Jordan's gentle and encouraging methods will guide you through the process of making incredible fruit preserves using seasonal produce.<br>- Learn inventive techniques that are more flavorful and less complicated than traditional methods--with less sugar, too! <p/>Jordan Champagne, author and cofounder of Happy Girl Kitchen, learned how to make jam while working on a farm, trying to use up fruits and vegetables that would otherwise go to waste. Now it's your turn to learn. <p/><b>Recipes include Raspberry Lemon Jam, Pink Grapefruit Marmalade, Honeyed Apricots, and Peach Rosemary Syrup, as well as baking recipes to turn your fabulous preserves into Thumbprint Cookies, Jam Bars, Fruit Cobbler, and Homemade Toaster Pastries.</b> <p/> - A must-have for anyone who wants to learn about making jam and other preserves, likes experimenting in the kitchen, or enjoys DIY projects<br>- Approachable for first-timers who feel intimidated by jam-making<br>- Perfect for those who loved <i>The Noma Guide to Fermentation</i> by René Redzepi & David Zilber, <i>The Blue Chair Jam Cookbook</i> by Rachel Saunders, and <i>Preserving by the Pint</i> by Marisa McClellan<p/><br></br><p><b> Review Quotes </b></p></br></br><br>The sheer amount of the information in this book is astounding: Author Jordan Champagne breaks down the seasonality and uses of 28 different kinds of fruit-and provides tips on buying and storing. While jams and marmalades make up a big portion of the book, don't flip past the shrubs: These are the key to refreshingly tangy zero-proof drinks come summer. -<i>Epicurious</i><br><p/><br></br><p><b> About the Author </b></p></br></br>Jordan Champagne, author and cofounder of Happy Girl Kitchen, learned how to make jam while working on a farm, trying to use up fruits and vegetables that would otherwise go to waste. Now it's your turn to learn.
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