- Hardcover: 287 pages
- Publisher: Michigan State University Press; 2nd prt. edition (September 1, 2002)
- Language: English
- ISBN-10: 0870136291
- ISBN-13: 978-0870136290
- Product Dimensions: 8 x 1.1 x 8 inches
- Shipping Weight: 2 pounds (View shipping rates and policies)
- Average Customer Review: 61 customer reviews
- Amazon Best Sellers Rank: #79,767 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ Free Shipping
+ Free Shipping
+ Free Shipping
Mes Confitures: The Jams and Jellies of Christine Ferber Hardcover – September 1, 2002
|New from||Used from|
The Amazon Book Review
Author interviews, book reviews, editors picks, and more. Read it now
Frequently bought together
Customers who bought this item also bought
From Library Journal
Ferber is a fourth-generation French patissiere 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, Inc.
About 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.
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
This book, as others have written, is not for beginners. That being said, there is no reason why your first jam should not be from this book. First, read about how to make jam from a more basic book. Jam making is very simple, it is the recipes that turn it from supermarket to sublime. Try one of the basics like Blueberry with Lemon or Raspberry with Lemon. She does not use pectin so the flavor is more pure and the jams use less sugar. I'm so glad to have found this lovely little book.
Although others on this site seem to discount the brilliance of this work based on what it's 'lacking', the experienced reader will no doubt see beyond the critics and judge this book for what it offers. I have used other jam books for controls and the techniques in this book produce a fresher, brighter mote balanced product every time. Fantastic! I LOVE Christine Ferber, she's elivated my jam to new heights!
Besides, who wants to go to all the trouble of making jam at home when most recipes call for pectin, which is loaded with preservatives? Isn't that why many of us make jam in the first place? Once you try these recipes you'll be scratching your head wondering why people use pectin in the first place! It just ruins perfectly delicious fruit.