Overview

Nearly twenty years after it first became a bestselling how-to guide for eager new cooks and seasoned preservers alike, Artisanal Preserves is back with an updated edition, providing the latest guidelines for cooking and canning delicious jams, jellies, marmalades, and more. For those new to the craft, chef Madelaine Bullwinkel includes a primer on the history and basic process of preserving. Experienced canners will appreciate exciting flavor combinations-such as Lime Zucchini Marmalade and Blackberry Ginger Preserves-as well as no-sugar jams and forty recipes for breads, muffins, and desserts that make good use of your new jams and jellies. Bullwinkel explains all the latest techniques for canning and sealing and has eliminated commercial pectin from all recipes, resulting in all-natural preserves sealed according to current USDA standards. Since the book's original publication in 2005, the popularity of home preserving has continued to rise along with renewed interest in other old-fashioned craft cooking hobbies, such as brewing beer, pickling produce, and making sourdough starters. Bullwinkel's thorough teaching style and time-saving techniques make the preserving process surprisingly simple. Artisanal Preserves is the go-to primer for making elegant, delicious fruit preserves at home.

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9781572843417

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Reviews

Praise for Madelaine Bullwinkel and Artisanal Preserves: “A remarkable culinary windfall.” —Charlie Trotter, James Beard Award–winning chef “This book holds your hand through creating the best jams and jellies you’ve ever tasted. Madelaine makes it clear and easy to go from perfectly ripened fruit to stunningly delicious jams and jellies. I only own one book on making jams and preserves and this is it.” —Gale Gand, James Beard Award–winning pastry chef

Praise for Madelaine Bullwinkel and Artisanal Preserves: “A remarkable culinary windfall.” —Charlie Trotter, James Beard Award–winning chef “This book holds your hand through creating the best jams and jellies you’ve ever tasted. Madelaine makes it clear and easy to go from perfectly ripened fruit to stunningly delicious jams and jellies. I only own one book on making jams and preserves and this is it.” —Gale Gand, James Beard Award–winning pastry chef

Author Information

Madelaine Bullwinkel is a graduate of Smith College, the University of Chicago, and L'Academie de Cuisine. She has been teaching for more than 35 years at Chez Madelaine, her home-based cooking school, which has been featured in Bon Apptit and Better Homes and Gardens. She currently resides in Evanston, IL.

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