Description

"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.

Sqirl Away: Modern Jamming, Preserving, and Canning

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Hardback by Jessica Koslow

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Short Description:

"This is food whose time has come,” declared Mark Bittman about Sqirl, the much beloved Los Angeles restaurant that locals,... Read more

    Publisher: Abrams
    Publication Date: 21/07/2020
    ISBN13: 9781419735332, 978-1419735332
    ISBN10: 1419735330

    Number of Pages: 256

    Non Fiction , Food & Drink

    Description

    "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.

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