[PDF.58tt] Mes Confitures: The Jams and Jellies of Christine Ferber

Mes Confitures: The Jams and Jellies of Christine Ferber

[PDF.dw66] Mes Confitures: The Jams and Jellies of Christine Ferber

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 | #118628 in Books |  Michigan State University Press |  2002-09-01 | Original language:English | PDF # 1 |  8.00 x1.10 x8.00l,1.98 | File type: PDF | 287 pages

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||4 of 4 people found the following review helpful.| Fresh fruit taste with no packaged pectin!|By Marce|This book is by far the best I've found on jam and jellies. The finished product actually tastes like fresh, ripe fruit; not sugar. In my opinion, this is due to the methods Ms. Gerber uses. She uses maceration over adding tons of sugar and boiling the heck out of the fruit. I wouldn't suggest this book for a beginner, but if|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 restaura