The Sqirl Jam Book (Jelly, Fruit Butter, and Others) Author
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Bester Preis: € 13,00 (vom 28.08.2020)1
The Sqirl Jam Book (Jelly, Fruit Butter, and Others) Jessica Koslow Author
~EN NW EB DLISBN: 9781683355014 bzw. 1683355016, vermutlich in Englisch, ABRAMS, neu, E-Book, elektronischer Download.
Lieferung aus: Vereinigte Staaten von Amerika, In Stock.
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. .
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. .
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The Sqirl Jam Book (Jelly, Fruit Butter, and Others)
~EN NW EB DLISBN: 9781683355014 bzw. 1683355016, vermutlich in Englisch, Abrams, neu, E-Book, elektronischer Download.
The Sqirl Jam Book (Jelly, Fruit Butter, and Others): 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. Englisch, Ebook.
3
The Sqirl Jam Book (Jelly, Fruit Butter, and Others)
EN NW EB DLISBN: 9781683355014 bzw. 1683355016, in Englisch, neu, E-Book, elektronischer Download.
Lieferung aus: Vereinigte Staaten von Amerika, In Stock, plus shipping.
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.
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.
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