Book Reviews of Jams and Preserves: Delicious Recipes for Jams, Jellies, and Sweet Preserves (The Bantam Library of Culinary Arts)

Jams and Preserves:  Delicious Recipes for Jams, Jellies, and Sweet Preserves (The Bantam Library of Culinary Arts)
Jams and Preserves Delicious Recipes for Jams Jellies and Sweet Preserves - The Bantam Library of Culinary Arts
Author: Jill Norman
ISBN-13: 9780553057379
ISBN-10: 0553057375
Publication Date: 4/1/1990
Pages: 41
Edition: Bantam ed
Rating:
  • Currently 4.2/5 Stars.
 3

4.2 stars, based on 3 ratings
Publisher: Bantam
Book Type: School & Library Binding
Reviews: Amazon | Write a Review

2 Book Reviews submitted by our Members...sorted by voted most helpful

reviewed Jams and Preserves: Delicious Recipes for Jams, Jellies, and Sweet Preserves (The Bantam Library of Culinary Arts) on + 151 more book reviews
Helpful Score: 1
"Perishable soft fruits such as berries and plums are natural sujects for canning and preserving--for who would not want to sample their sweet pleasures out of season? Other fruits--citrus, wild fruits such as blackberry, dried fruit, nuts and all the staples of the temperate orchards (pear, apple, cherry) or the more fragile fruit of warmer climes (apricot, peach, mango)--are often passed over for their more common cousins, but are equally delightful as preserves.
This volume offers all the classic methods of preserving a marvelous variety of fruits, as well as new techniques culled from many parts of the world."
reviewed Jams and Preserves: Delicious Recipes for Jams, Jellies, and Sweet Preserves (The Bantam Library of Culinary Arts) on + 5 more book reviews
Helpful Score: 1
I enjoy Jill Norman books - they are informative (not exhaustively so, they leave me wanting to know more) and they are beautifully illustrated. "Jams and preserves" is a tiny book but it covers a lot of culinary ground. For example, it includes the old fashioned fruit Quince, a fruit that most contemporary jamming books do not include.

I recommend it for those who want to expand their knowledge of preserves beyond the classic Ball "Blue Book". It is NOT a book for those who strictly adhere to the USDA canning guidelines nor is it a book for those who use commercial pectin to "set" jam (that is unless you want to learn other methods!) It was developed for the UK marketplace and consequently suggests UK practices for preserving, which are different from those normally used in the US.