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The Sqirl jam (jelly, fruit butter, and others) book / Jessica Koslow with Betty Hallock ; photography by Scott Barry.

by Koslow, Jessica.

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Canning and preserving.

9781419735332 (hc)

255 p. : color ill. ; 28 cm.

"A recipe collection of the James Beard–nominated chef Jessica Koslow’s famed jams, preserves, jellies, and breads. “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."--Publisher.

Hallock, Betty.

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