Mes Confitures: The Jams and Jellies of Christine Ferber

Mes Confitures: The Jams and Jellies of Christine Ferber

4.5 2
by Christine Ferber
     
 

Chefs throughout the world have long prized the rare and delicious creations of France’s Christine Ferber—an internationally known master patissière who has worked with culinary luminaries Alain Ducasse, the Troisgros family, and Antoine Westermann. For the first time, English-language audiences have access to her artistry with the publication of

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Overview

Chefs throughout the world have long prized the rare and delicious creations of France’s Christine Ferber—an internationally known master patissière who has worked with culinary luminaries Alain Ducasse, the Troisgros family, and Antoine Westermann. For the first time, English-language audiences have access to her artistry with the publication of the French bestseller, Mes Confitures: The Jams and Jellies of Christine Ferber. Written in a clear,accessible style, Mes Confitures brings hand-made jams to life for home cooks and professional chefs alike.
     In Mes Confitures, Ferber opens her personal recipe book, sharing such treasures as Black Cherry with Pinot Noir, Apricot and Spiced Apple, and Rosehip and Vanilla. Organized seasonally, uncommon recipes like Rhubarb with Acacia Honey and Rosemary, or Banana, Orange, and Chocolate jams raise the craft of confiture to a new level. Ferber also divulges her secrets, identifying the proper tools and equipment for foolproof, exciting, and unusual creations.
     Ferber’s use of locally grown, extraordinary ingredients, most of which are accessible in farmers’ markets, gourmet foodshops, or by mail-order, makes for exquisite jams that are far more interesting than the everyday. Ferber’s jams are artisanal in their reliance on seasonal fruits, traditional techniques, and their emphasis on simplicity and freshness.

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Editorial Reviews

Library Journal
Ferber is a fourth-generation French p tissi re whose specialty is her unusual, delicious jams and jellies, which have gained an international following among chefs (Alain Ducasse, who wrote the foreword, serves them at his renowned restaurants) and other gourmands. This book, a best seller in France, presents dozens of recipes, organized by season, for preserves from Black Cherry with Pinot Noir to Greengage and Mirabelle Plum with Mint; a number of them include chocolate, not a standard addition. Few of the recipes include headnotes, although translator's notes identify the more exotic ingredients; instructions are on the brief side. However, any jam maker will find Ferber's book fascinating. Recommended for all canning and preserving collections. Copyright 2002 Cahners Business Information.

Product Details

ISBN-13:
9780870136290
Publisher:
Michigan State University Press
Publication date:
09/28/2002
Pages:
287
Sales rank:
622,043
Product dimensions:
8.00(w) x 8.00(h) x 1.10(d)

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Meet the Author

Christine Ferber lives in Alsace, where she continues to make jams, pastry, and confections by hand, with only the freshest local ingredients. She is the author of several books on French cookery.

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Mes Confitures: The Jams and Jellies of Christine Ferber 4.5 out of 5 based on 0 ratings. 2 reviews.
JennSenn More than 1 year ago
This is not a basic how-to book for beginners, although there is lots of useful information for someone new to jam making. However for someone who is already comfortable with the process, this book is a wealth of ideas and inspiration. There are many unusual recipes combining ingredients I'd never though to put together. I''m looking forward to using it with this summer's harvest. A jar of one of these unique jams would certainly make an elegant and memorable gift.
Anonymous More than 1 year ago