0 0,00*
Sqirl Away
Jessica Koslow

Sqirl Away

Modern Jamming, Preserving, and Canning

führen wir nicht mehr


Produktdetails

Verlag
Abrams
Erschienen
2020
Sprache
English
Seiten
256
Infos
256 Seiten
282 mm x 225 mm
ISBN
978-1-4197-3533-2

Langtext

"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 began with jams-organic, local, made from unusual combinations of fruits, fragrant, and not overly sweet-the kind of jam you eat with a spoon. Sqirl Away collects Jessica 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. With photography and a design bound to inspire imitators, Sqirl Away will make you fall in love with jam.

Über den AutorIn

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 she 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 won Eater's Cookbook of the Year.