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The Jamlady Cookbookby Beverly Alfeld
Synopses & Reviews
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.
"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.)
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.
Jamlady is at your side every step of the way, with history, cautions . . . and a sense of good taste.
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