"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 ...
Read More
"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.
Read Less
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!