- Hardcover: 287 pages
- Publisher: Michigan State University Press (Sep 30 2002)
- Language: English
- ISBN-10: 0870136291
- ISBN-13: 978-0870136290
- Product Dimensions: 21 x 20.8 x 2.7 cm
- Shipping Weight: 930 g
- Average Customer Review: 5.0 out of 5 stars See all reviews (4 customer reviews)
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Amazon Bestsellers Rank:
#126,640 in Books (See Top 100 in Books)
- #85 in Books > Cooking, Food & Wine > Canning & Preserving
- #93 in Books > Science > Agricultural Sciences > Food Science
- #95 in Books > Professional & Technical > Professional Science > Agricultural Sciences > Food Sciences
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Product Details |
Product Description
From Library Journal
Ferber is a fourth-generation French patissiere whose specialty is her unusual, delicious jams and jellies, which have gained an international following among chefs (Alain Ducasse, who wrote the foreword, serves them at his renowned restaurants) and other gourmands. This book, a best seller in France, presents dozens of recipes, organized by season, for preserves from Black Cherry with Pinot Noir to Greengage and Mirabelle Plum with Mint; a number of them include chocolate, not a standard addition. Few of the recipes include headnotes, although translator's notes identify the more exotic ingredients; instructions are on the brief side. However, any jam maker will find Ferber's book fascinating. Recommended for all canning and preserving collections.
Copyright 2002 Cahners Business Information, Inc.
Copyright 2002 Cahners Business Information, Inc.
Book Description
Chefs throughout the world have long prized the rare and delicious creations of France’s Christine Ferber—an internationally known master patissière who has worked with culinary luminaries Alain Ducasse, the Troisgros family, and Antoine Westermann. For the first time, English-language audiences have access to her artistry with the publication of the French bestseller, Mes Confitures: The Jams and Jellies of Christine Ferber. Written in a clear,accessible style, Mes Confitures brings hand-made jams to life for home cooks and professional chefs alike.
In Mes Confitures, Ferber opens her personal recipe book, sharing such treasures as Black Cherry with Pinot Noir, Apricot and Spiced Apple, and Rosehip and Vanilla. Organized seasonally, uncommon recipes like Rhubarb with Acacia Honey and Rosemary, or Banana, Orange, and Chocolate jams raise the craft of confiture to a new level. Ferber also divulges her secrets, identifying the proper tools and equipment for foolproof, exciting, and unusual creations.
Ferber’s use of locally grown, extraordinary ingredients, most of which are accessible in farmers’ markets, gourmet foodshops, or by mail-order, makes for exquisite jams that are far more interesting than the everyday. Ferber’s jams are artisanal in their reliance on seasonal fruits, traditional techniques, and their emphasis on simplicity and freshness.
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Most helpful customer reviews
5.0 out of 5 stars
Excellent Book - The best on the subject I've seen,
By A Customer
This review is from: Mes Confitures: The Jams and Jellies of Christine Ferber (Hardcover)
I love this book. So far I've done the Green Apple Jelly and the Pear & Vanilla Jam. They are outstanding. This book is turning me into a preserve freak. There's so many great recipes in this book, I can't wait to try more.
5.0 out of 5 stars
A must-have,
By
This review is from: Mes Confitures: The Jams and Jellies of Christine Ferber (Hardcover)
I just finished licking the last of the 'Rhubarb with Acacia Honey and Rosemary' jam from my fingers. I'm in heaven. It is that good. In fact, all the jams I have made from Mes Confitures have been fantastic. And I have made quite a few.I've been inspired by the contents of this book: the jellies can be used as bases for meat glazes, toppings for ice cream, dessert flavorings, or would be the perfect finish over sourdough waffles. Amazing possibilities.
5.0 out of 5 stars
truly unusual jams & jellies,
By
This review is from: Mes Confitures: The Jams and Jellies of Christine Ferber (Hardcover)
I love jams made with unusual ingredients and combinations, but I don't love making five batches to fine tune the taste. Christine Ferber has already done it for me in this book, and her inventions are *fantastic.* She has a true european appreciation for the concept of savory. Not every jam needs to be cloyingly sweet. Many of her recipes call for overnight fruit/sugar macerations to slowly combine the ingredients. She does have a habit of seeming to forget that most of us don't live next to farmers and friends who can stroll about and collect fresh ingredients for us. Her recipes often call for specific varieties of fruit. Luckily the translator has written brief footnotes for most specific listings like that, and you can figure out a good substitution. If nothing else, head to a farmers market and tell them the flavor/consistency of fruit you want and they can help you find a native variety that matches. Hopefully none of my family members will read this book, because if they do they're going to know what jellies they're getting for christmas this year.
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