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Sqirl Away By Jessica Koslow

Sqirl Away by Jessica Koslow

Condition - New
£18.09
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Sqirl Away Summary

Sqirl Away: Modern Jamming, Preserving, and Canning by Jessica Koslow

"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 began with jams-organic, local, made from unusual combinations of fruits, fragrant, and not overly sweet-the kind of jam you eat with a spoon. Sqirl Away collects Jessica Koslow's signature jellies, preserves, and jams 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, Sqirl Away will make you fall in love with jam.

About Jessica Koslow

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 she 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 won Eater's Cookbook of the Year.

Additional information

NPB9781419735332
9781419735332
1419735330
Sqirl Away: Modern Jamming, Preserving, and Canning by Jessica Koslow
New
Hardback
Abrams
2020-07-21
256
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a new book - be the first to read this copy. With untouched pages and a perfect binding, your brand new copy is ready to be opened for the first time

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