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.

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Ferber is a fourth-generation French patissiere whose speciality is her unusual, delicious jams and jellies, which have gained an international following among chefs and other gourmands. This book, a best-seller in France, presents dozens of recipes, organised 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.

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5.0 out of 5 stars Excellent Book - The best on the subject I've seen, Sep 18 2005

By A Customer

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.

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5.0 out of 5 stars A must-have, Jun 5 2004

By	Wendy Wolfe (WA United States) - See all my reviews (REAL NAME)

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.

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5.0 out of 5 stars truly unusual jams & jellies, Jul 16 2003

By	Sarah Lally Brown (Woodinville, WA United States) - See all my reviews (REAL NAME)

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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5.0 out of 5 stars an exquisite and inspiring book
Her techniques for jam-making and her emphasis on fresh fruits and small batches make for truly wonderful jam. Read more

Published on Sep 30 2002