Poetry Madness
 
 

Special Offers see all

Enter to WIN a $100 Credit

Subscribe to PowellsBooks.news
for a chance to win.
Privacy Policy

Visit our stores


    Recently Viewed clear list


    Original Essays | March 24, 2015

    Judith Claire Mitchell: IMG The Book That Refused to Write Itself



    I first heard of Fritz Haber in 1998, when I caught a snippet of a TV documentary about 20th-century scientists. The camera zoomed in on an image of... Continue »

    spacer
Qualifying orders ship free.
$22.00
List price: $35.00
Used Hardcover
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
2 Burnside Cooking and Food- Preserving

More copies of this ISBN

The Jamlady Cookbook

by

The Jamlady Cookbook Cover

ISBN13: 9781589802353
ISBN10: 1589802357
Condition: Standard
Dustjacket: Standard
All Product Details

Only 2 left in stock at $22.00!

 

Synopses & Reviews

Publisher Comments:

Jamlady is at your side every step of the way, with history, cautions . . . and a sense of good taste.--from the forewordFor years, visitors to Chicagoland farmers' markets have counted on Jamlady's impressive selection of jams and jellies to add excitement to meals. This cookbook puts a dazzling array of foods often thought of as mere condiments front and center, within reach of even those home cooks with basic skills, limited time, and access to simple ingredients.Sections include discussion of processing methods and troubleshooting; definitions of and the distinctions between jellies, jams, preserves, butters, marmalades, conserves, spreads, and chutneys; recipes for jellies, jams, and preserves; recipes for baking with jams; recipes for butters; an appendix on the approximate pH of foods and pH measurement, including a pH chart; a buyer's guide; and a bibliography. Advanced recipes and methods teach more experienced canners the savory and sweet secrets to creating their own fine preserves. The extensive baking section and serving suggestions offer ideas on how to best showcase these preserved and enhanced flavors. Jamlady's decades of research and experimentation have culminated in this impressive volume, destined to become a dog-eared classic in the pantheon of cooking manuals.

Review:

"Alfeld's enthusiasm for 'putting up' nature's bounty and her background in organic farming, teaching, science and cooking make her the perfect instructor in this book on canning. She assures readers that creating homemade jams, jellies, butters, chutneys and relishes can be safe, satisfying and, of course, delicious. Although hers is not exactly a book for beginners, an early chapter dealing with processing methods and general troubleshooting, and a later one on pH measurements (essential for safety) are indeed thorough. In between are several hundred recipes, incorporating a diverse assortment of fruits and vegetables, all of which have been tested on Jamlady's admiring customers at Chicago's farmers markets. Novices will enjoy making Classic Pineapple Jam, which uses canned fruit; and speedy Microwaved Orange Marmalade. However, Jamlady's heart is in the more complex concoctions, such as Marnier Strawberry-Peach Jam, Tomato-Basil Jelly (nice on hamburgers), Nectarine-Almond Conserve and Pear Honey. Alfeld (who refers to herself as Jamlady) stocks each chapter with how-tos, ingredient information, sources, history, chemistry, philosophy, family stories and humor. Color illus." Publishers Weekly (Copyright 2004 Reed Business Information, Inc.)

Synopsis:

A resource cookbook for the canner, gardener, gourmet chef, baker, and beginning home cook. More than 400 recipes for jellies, jams, butters, and preserves, with recipes for cooking with delicious homemade potables.

Synopsis:

Jamlady is at your side every step of the way, with history, cautions . . . and a sense of good taste.

What Our Readers Are Saying

Add a comment for a chance to win!
Average customer rating based on 2 comments:

jtkty, November 24, 2006 (view all comments by jtkty)
This cookbook is an excellent resource for jam-makers, liqueur-makers, bakers, and gardeners. The Jamlady Cookbook is more than a cookbook full of recipes. Expect easy-to-read information on pH, instructions for creating your own recipes, and comprehensive definitions for jellies, jams, preserves, butters, conserves, marmalades. There is also a lot of history and information on tropical fruits. The Jamlady Cookbook is the best jam book I've ever seen, and the photography by Jim Smith is beautiful. The book also won an IPPY AWARD in 2005 in the category of the best cookbook in the US and Canada.
Was this comment helpful? | Yes | No
CulinaryJen, September 18, 2006 (view all comments by CulinaryJen)
The Jamlady Cookbook is a very thorough reference guide for canners, gardeners, chefs and new cooks. It provides mouth-watering photographs, hundreds of recipes for jams, preserves, jellies, and many other homemade products.

The author, Beverly Ellen Schoonmaker Alfeld, was raised by parents who ran a commercial greenhouse. Later, as an adult, she received her Bachelor's Degree as well as two Master's degrees. She completed training through the Food and Drug Administration. Using her teaching skills, being an educator for over 23 years, she has dedicated her life to educating home cooks on how to can safely. This is her first book.

This book is so nice. There are over 400 recipes, color photographs deliciously displayed, and a lot of information. The book is very easy-to-read; the recipes are easy-to-understand and a wonderful book for anyone, especially gardeners who are looking for new ideas to can their bounty!

Some of the information you will find in this book are: processing methods and trouble shooting; definitions of jams, jellies, preserves, butters, marmalades, conserves, spreads and chutneys; recipes for jams, jellies and preserves, including sugar free versions; a recipe section on how to bake with your new "jams"; many butter recipes; and an excellent appendix showing the pH of foods and measurements.

Some of the wonderful recipes you will find in this lovely book are: Wine Jelly, Orange Marmalade, Hot Mango Jam, Pumpkin Butter, Cherry Vanilla Preserves, and Red Pepper Marmalade. I was so impressed with the unusual recipes and tantalizing combinations! I plan to try the Cantaloupe Conserve next.

The Jamlady has her own website. There you can purchase some of her creations. She offers recipes, and locations to find her if you would like to purchase her products in person. She even gives her email address if you have any questions. Some of the products you can purchase through her site are; Hot Crocodile Chutney, Strawberry Butter, and Jalapeno Pepper Jelly.

This cookbook is well worth the price of $35.00. I would highly recommend it to anyone. Having this book inspired my creativity and made me want to try all the recipes. In fact, after getting this book, I plan to buy it as Christmas gifts this year, and start a small garden next year so I can try more recipes with my own produce!
Was this comment helpful? | Yes | No
(1 of 1 readers found this comment helpful)
View all 2 comments

Product Details

ISBN:
9781589802353
Author:
Alfeld, Beverly
Publisher:
Pelican Publishing Company
Author:
Schoonmaker Alfeld, Beverly Ellen
Location:
Gretna, La.
Subject:
General
Subject:
Jam
Subject:
Methods - Canning & Preserving
Subject:
Jelly.
Subject:
Cooking and Food-Preserving
Copyright:
Series Volume:
3248
Publication Date:
20040731
Binding:
Hardcover
Language:
English
Illustrations:
Y
Pages:
288
Dimensions:
1000x800

Other books you might like

  1. Preserving the Taste Used Hardcover $6.50
  2. Vegan Fire and Spice: 200 Sultry and...
    Used Trade Paper $10.50
  3. Art of Preserving Used Trade Paper $12.95
  4. Gaia's Kitchen: Vegetarian Recipes... Used Trade Paper $7.50
  5. Wild Fermentation: The Flavor,...
    Used Trade Paper $17.50
  6. Stocking Up 3RD Edition Used Trade Paper $10.50

Related Subjects

Cooking and Food » Methods » Preserving

The Jamlady Cookbook Used Hardcover
0 stars - 0 reviews
$22.00 In Stock
Product details 288 pages Pelican Publishing Company - English 9781589802353 Reviews:
"Publishers Weekly Review" by , "Alfeld's enthusiasm for 'putting up' nature's bounty and her background in organic farming, teaching, science and cooking make her the perfect instructor in this book on canning. She assures readers that creating homemade jams, jellies, butters, chutneys and relishes can be safe, satisfying and, of course, delicious. Although hers is not exactly a book for beginners, an early chapter dealing with processing methods and general troubleshooting, and a later one on pH measurements (essential for safety) are indeed thorough. In between are several hundred recipes, incorporating a diverse assortment of fruits and vegetables, all of which have been tested on Jamlady's admiring customers at Chicago's farmers markets. Novices will enjoy making Classic Pineapple Jam, which uses canned fruit; and speedy Microwaved Orange Marmalade. However, Jamlady's heart is in the more complex concoctions, such as Marnier Strawberry-Peach Jam, Tomato-Basil Jelly (nice on hamburgers), Nectarine-Almond Conserve and Pear Honey. Alfeld (who refers to herself as Jamlady) stocks each chapter with how-tos, ingredient information, sources, history, chemistry, philosophy, family stories and humor. Color illus." Publishers Weekly (Copyright 2004 Reed Business Information, Inc.)
"Synopsis" by , A resource cookbook for the canner, gardener, gourmet chef, baker, and beginning home cook. More than 400 recipes for jellies, jams, butters, and preserves, with recipes for cooking with delicious homemade potables.
"Synopsis" by , Jamlady is at your side every step of the way, with history, cautions . . . and a sense of good taste.
spacer
spacer
  • back to top

FOLLOW US ON...

     
Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.