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Gourmet Preserves Chez Madelaine

Gourmet Preserves Chez Madelaine

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Lunghezza: 464 pagine2 ore

Descrizione

Master the old-fashioned art of “putting food by” with easy DIY recipes for jam, jellies, and marmalades. “A remarkable culinary windfall.” —Charlie Trotter, James Beard Award–winning chef

Gourmet Preserves Chez Madelaine shows a new generation of home cooks the age-old craft of preserving fruit. In addition, author and French cooking instructor extraordinaire Madelaine Bullwinkel includes dozens of recipes for muffins, scones, crepes, puddings, pastries, desserts, and breakfast treats to use with these preserves.

The full flavor of fruit picked at the peak of freshness shines through in more than one-hundred recipes for preserves and forty recipes for desserts. Most of the recipes avoid using commercial pectin, which means you can use less sugar, or, in some cases, none at all. Bullwinkel has taught French cooking for over thirty-five years at her home-cooking school Chez Madelaine and across the US and France. Her thorough style combines with how-to illustrations and time-saving techniques in this book, making the process of canning and preserving surprisingly simple.

“I only own one book on making jams and preserves and this is it.” —Gale Gand, James Beard Award–winning pastry chef

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Gourmet Preserves Chez Madelaine

Azioni libro

Inizia a leggere

Informazioni sul libro

Gourmet Preserves Chez Madelaine

Lunghezza: 464 pagine2 ore

Descrizione

Master the old-fashioned art of “putting food by” with easy DIY recipes for jam, jellies, and marmalades. “A remarkable culinary windfall.” —Charlie Trotter, James Beard Award–winning chef

Gourmet Preserves Chez Madelaine shows a new generation of home cooks the age-old craft of preserving fruit. In addition, author and French cooking instructor extraordinaire Madelaine Bullwinkel includes dozens of recipes for muffins, scones, crepes, puddings, pastries, desserts, and breakfast treats to use with these preserves.

The full flavor of fruit picked at the peak of freshness shines through in more than one-hundred recipes for preserves and forty recipes for desserts. Most of the recipes avoid using commercial pectin, which means you can use less sugar, or, in some cases, none at all. Bullwinkel has taught French cooking for over thirty-five years at her home-cooking school Chez Madelaine and across the US and France. Her thorough style combines with how-to illustrations and time-saving techniques in this book, making the process of canning and preserving surprisingly simple.

“I only own one book on making jams and preserves and this is it.” —Gale Gand, James Beard Award–winning pastry chef

Leggi altro