The Sqirl Jam Book (Jelly, Fruit Butter, and Others), Hardcover/Jessica Koslow

Description A recipe collection of the James Beard-nominated chef Jessica Koslow's famed jams, preserves, jellies, and breads "This is food whose time has come," declared Mark Bittman about Sqirl, the much-beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to. Sqirl all began with jam--organic, local, made from unusual combinations of fruits, fragrant, and not overly sweet--the kind of jam you eat with a spoon. The Sqirl Jam Book collects Jessica Koslow's signature recipes into a cookbook that looks and feels like no other preserving book out there, inspiring makers to try their own hands at canning and creating. With photography and a design bound to inspire imitators, The Sqirl Jam Book will make you fall in love with jam. About the Author Jessica Koslow is the chef and owner of Sqirl, a preserves company and restaurant in Los Angeles. Since its opening in 2011, Sqirl has been featured in the New York Times , Wall Street Journal , and Vogue , and Koslow has been nominated for a James Beard Award for Best Chef: West. Her first book, Everything I Want to Eat , was nominated for a James Beard Award and was named Eater's Cookbook of the Year.