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.
Amazing recipes that bring out the best flavors of the fruits. I have made several of the recipes and it is worth using a kitchen scale to get the proportions right.Published 1 month ago by Dr. Mary
this book is not for the amateur jam maker. very confusing instructionsPublished 1 month ago by Mister S
I gave my first copy to a student at the school I teach at as a reward for excellence. I find the recipes easy to follow and allow for a personal touch. Read morePublished 5 months ago by Bryon Grant
Really love this book. Fabulous jams, although I adapt them to get a firmer set, as needed.Published 6 months ago by becky
I love this book. The recipes are straight forward and easily adaptable to local fruits. I've never done more macerating in my life, but it is so worth it. Read morePublished 9 months ago by D S
This has lots of good recipes. I haven't made anything from this book yet but it provides all of the information needed so I'm sure it will work out fine.Published 9 months ago by E. H.
These recipes are fresh. Definitely not the same old same old..we add liqueur to some, but they are delicious on their own, too.Published 9 months ago by otter song