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.
I thought this was a wonderful book with unique recipes for jams and jellies that are not dependent on commercial pectins to be made properly, including a recipe to make your own... Read morePublished 1 month ago by K.S.
I love this book! I make jams from it all the time now. Some of my favorites are banana with orange and vanilla, blood orange, carrot-cardamom and Austrian Lady.Published 2 months ago by Robert Bowen
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 3 months ago by Mary Stowell
this book is not for the amateur jam maker. very confusing instructionsPublished 3 months 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 8 months ago by Bryon Grant
Really love this book. Fabulous jams, although I adapt them to get a firmer set, as needed.Published 8 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 12 months ago by D S