Rachel Saunders's The Blue Chair Jam Cookbook, now available in
paperback, is the definitive jam and marmalade cookbook of the 21st
century approaching the nostalgic preserving kitchen with a modern,
sustainable eye.
If you love to cook, are crazy for fruit, or have even a passing
interest in jam or marmalade, this James Beard Award-nominated cookbook
is the book for you. Rachel's legendary Bay Area jam company, Blue Chair
Fruit, earned instant fame for its intensely flavored preserves when it
launched in 2008. Rachel's passion for fruit shines through every part
of this lavishly photographed 384-page book, which is the culmination of
nearly ten years of research. Nearly 120 original recipes organized
around the seasons including offerings ranging from plain Lemon
Marmalade and Plum Jam to Strawberry-Blood Orange Marmalade with
Rosemary and Black Fig and Candied Citrus Jam, she vividly captures the
joyful essence of fruit and of the preserving process.
The Blue Chair Jam Cookbook is not only an exciting and vibrant
exploration of fruit and of the seasons, but also one of the few books
to clearly explain and illustrate preserving techniques. Each recipe
includes clear and detailed directions to help ensure success, and
Rachel explores a wide range of technical questions as they relate to
individual fruits and types of preserves. Whether you make jam or
marmalade once a year or every week, and whether you are a home or
professional cook, The Blue Chair Jam Cookbook is sure to claim a
special place in your cookbook library.
