- Hardcover: 287 pages
- Publisher: Michigan State University Press (Sept. 30 2002)
- Language: English
- ISBN-10: 0870136291
- ISBN-13: 978-0870136290
- Product Dimensions: 20.3 x 2.8 x 20.3 cm
- Shipping Weight: 930 g
- Average Customer Review: 6 customer reviews
- Amazon Bestsellers Rank: #2,772 in Books (See Top 100 in Books)
Mes Confitures: The Jams and Jellies of Christine Ferber Hardcover – Sep 30 2002
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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.
About the Author
Christine Ferber lives in Alsace, where she continues to make jams, pastry, and confections by hand, with only the freshest local ingredients. She is the author of several books on French cookery.
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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.
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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