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| Mes Confitures: The Jams and Jellies of Christine Ferber | 
 enlarge | Author: Christine Ferber
Creator: Virginia R. Phillips
Publisher: Michigan State University Press
Category: Book
List Price: $29.95
Buy New: $18.78
You Save: $11.17 (37%)
New (27) Used (11) from $18.51
Avg. Customer Rating:  14 reviews
Sales Rank: 85875
Media: Hardcover
Number Of Items: 1
Pages: 305
Shipping Weight (lbs): 2
Dimensions (in): 8.3 x 8.1 x 1.1
ISBN: 0870136291
Dewey Decimal Number: 641.852
EAN: 9780870136290
ASIN: 0870136291
Publication Date: September 2002
Availability: Usually ships in 1-2 business days
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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| Customer Reviews:
| Showing reviews 1-5 of 14 | | NEXT » |
 Unbelievable goodness! October 25, 2008
1 out of 1 found this review helpful
While on a recent trip to France, my first, I became infatuated with the jams and preserves they served for breakfast. I am a fairly experienced canner but had stopped doing any preserving except for freezer jam. Everything else seemed ordinary and things I could buy. I came home from the trip, immediately started searching for a really good book on jams, and found this one. This might have been a mistake. Since my book arrived I have made about 15 different kinds and I'm not finished yet. I have begun asking friends for sources for quince, elderberries, green tomatoes. I have raided the wine cellar in search of zinfandel and pinot noir. My pantry shelves have been taken over by little jars of the most delicious concoctions ever. I spend my days searching for jars at the thrift stores and labels at kitchen stores. At night I dream of combinations. It has become a sickness. The good thing is that people love to see me coming with my little jars. Toast is a delicious treat now, and I have forgotten about freezer jam.
This book, as others have written, is not for beginners. That being said, there is no reason why your first jam should not be from this book. First, read about how to make jam from a more basic book. Jam making is very simple, it is the recipes that turn it from supermarket to sublime. Try one of the basics like Blueberry with Lemon or Raspberry with Lemon. She does not use pectin so the flavor is more pure and the jams use less sugar. I'm so glad to have found this lovely little book.
Fabulous! July 26, 2008
1 out of 1 found this review helpful
Christine Ferber's artisanal jams at Au Relais des Trois Epis are to die for!
This book contains 70 unique recipes, guaranteed to dazzle friends, family and co-worker's alike. So far I've made the Nectarine, Pear & Vanilla Jam, Strawberry Jam with Black Pepper & Fresh Mint, as well as the Lemongrass & Garden Raspberry Jam--all with stunning results. The recipes are surprisingly simple--fresh picked fruit, sugar, lemon and a little patience (the prep time for some jams require the ingredients sit overnight, or over the course of a few days--trust me, the flavor in the end is outstanding!) The only drawback to this book is that, for beginners, you will probably have to supplement another [book] for basic instruction (methods, safety, etc.), as this is more suited to those with jamming backgrounds. Other than that, it is a fabulous treat for those of us who cannot make it to Alsace to visit her lovely boulangerie-patisserie!
 Mes confitures April 7, 2008
Very nice and interesting book, really a "must have" for people who love home cooking. To me there are few pictures, but the recipes are good!
Easy and quick to buy on amazon. Thank you!
seriously great February 16, 2008
1 out of 1 found this review helpful
Yes, this is not for beginners and I am grateful it doesn't take up valuable pages with the basics. As a person who makes 20 to 30 cases of jam a year, this book has affected the scope and quality of my finished product more than any other. Some of her flavor combinations have found their way into my homemade liqueurs with great success.
Best Jams - No Added Pectin September 11, 2007
6 out of 6 found this review helpful
I have been borrowing this book for over a year and finally bought my own copy. It's worth the price just for the overall technique, even without all of the individual recipes. I have made A LOT of jam out of this book and it always comes out great. Of course, in case you prefer it, this is not the tight hard type of jam - it's luscious and a bit runny. The flavors are delicious!
I don't like using pectin and I don't like paying for pectin. These recipes contain only fruits, sugar, and flavorings. You'll be proud of your product.
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