Sqirl Away: Modern Jamming, Preserving, and Canning

ISBN-13: 9781419735332 / Angielski / Twarda / 2020 / 256 str.

Jessica Koslow

Opis

"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 Away collects 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.

O autorze

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.