Gourmet Preserves Chez Madelaine: Delicious Marmalades, Jams, Jellies, and Preserves to Make at Home -- Plus Easy Muffins, Scones, Crepes, Puddings, P
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Book Overview
The delightfully old-fashioned art of "putting up" needn't mean crates of fruit, interminable water baths, and a sweltering kitchen. The 130 delicious recipes in this book -- including Cherry Preserves with Cassis, Apple-Ginger Jam, Cinnamon-Citrus Marmalade with Apricots, and Kir Cocktail Jelly -- are made with small quantities of fruit and standard kitchen equipment. Prepared without commercial pectin, the preserves are lower in sugar, allowing the full flavor of the fruit to shine through, and some are made with no refined sugar at all. Madelaine Bullwinkel's reassuring professional advice, how-to illustrations, and timesaving techniques make the process surprisingly simple.
Format:Paperback
Language:English
ISBN:1572840781
ISBN13:9781572840782
Release Date:March 2005
Publisher:Surrey Books
Length:256 Pages
Weight:1.05 lbs.
Dimensions:0.7" x 6.6" x 8.6"
Customer Reviews
2 ratings
Gourmet Preserves Chez Madelaine
Published by Thriftbooks.com User , 25 years ago
FINALLY! A book that has fabulous jam, jelly, preserve recipies that are not sickeningly sweet! You actually taste fresh fruit flavor instead of tooth-numbing sugar. Madelaine has perfected a method that, while it takes a little bit longer to produce a bath of jam, actually works with the fruit's natural pectin and sweetness and the results are a product that is far superior to the "fast food" tasting recipies of today. I am really bummed this book is out of print - I have been checking it out regularly from our local library for years and finally decided to buy my own copy!
Wonderful recipes with little or no sugar or pectin added
Published by Thriftbooks.com User , 25 years ago
It's a real shame this book is out of print. It's a collection of terrific recipes--everything from everyday Strawberry Preserves, to No- Sugar Cinnamon Nectarine Jam with Pineapple. The collection covers jams, jellies, marmalades and preserves, plus recipes to use them in anything from cheesecake to souffles. The best part, though, is that Bullwinkel's technique uses much less sugar than most recipes, and either no pectin, or homemade pectin using green apples. This allows the true fruit flavor to come out, unmasked by all the sugar most recipes call for. Recipes are made in small batches to allow the natural pectin to develop, so it may take a bit longer to make the same amount of jam you're used to--but the taste is worth it. Some of my favorites are Blueberry Jam with Mint, Rhubarb Ginger Jam, and Spicy Blueberry Preserves. If you can find this book, grab it!
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