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"Just my kind of book. . . . In addition to some great meals made to satisfy desires, needs, whims, or simply to make use of what's at hand, Jam Today is a complete pleasure to read." Deborah Madison, author of The New Vegetarian Cooking for Everyone
" Jam Today , whose title is culled from a line in one of Lewis Carroll's Alice in Wonderland books, isn't so much a cookbook as it is ruminations on food preparation and living right." Cascadia Weekly
"Delightful . . . written by a woman who values food, family and friends." Shelf Awareness
Everyone loves to eator they should. But anyone hungry, or in charge of hungry loved ones, needs Tod Davies on their shelf to cheer them on when they ask, "What on earth am I going to make for dinner?" Nourishing in every sense of the word, this memoir/support system has been the guide readers turn to for eating, cooking, and living well.
Now fully updated, it's time to jam againwith new stories from Davies's kitchen, her latest adventures with techniques and ingredients, and an entire section devoted to sparking the creativity necessary to make a dish of your very own.
Tod Davies is author of the Jam Today series, as well as The History of Arcadia fairytale series. Unsurprisingly, her attitude toward literature is the same as her attitude toward cookingit's all about working with what you have to find new ways of looking and new ways of being.
About the Author
Tod Davies is the author of The History of Arcadia series Snotty Saves the Day , Lily the Silent, and The Lizard Princess as well as the cooking memoirs Jam Today: A Diary of Cooking With What You’ve Got and Jam Today Too: The Revolution Will Not Be Catered. Unsurprisingly, her attitude toward literature is the same as her attitude toward cookingit’s all about working with what you have to find new ways of looking and new ways of being, and in doing so, to rediscover the best of our humanity. Davies lives with her husband, the filmmaker Alex Cox, and their two dogs, Gray and Pearl, in the alpine valley of Colestin, Oregon.
Table of Contents
Introduction to the New Edition: Making Recipes Your Own
Why I Love Food
Food for Friends
Cooking for Vegetarian Loved Ones
Food for Spring, Summer, Fall, and (Mostly) Winter
Turnips and Squash
It’s Just Not a Meal Without Potatoes
Eggs and Mushrooms
Cooking By the Seat of Your Pants
There’s No Place Like Home
Some Second and Third Thoughts
Postscript: Cavalho Cancado
And Another Thing: On Making Life Easier
Temperatures, Weights, and some Measurements
On My Bookshelf