Rachel Saunders con The Blue Chair Jam Cookbook
Reseña del editor If you love to cook, are crazy for fruit, or have even a passing interest in jam or marmalade, this James Beard Award-nominated cookbook is the book for you. Rachel's legendary Bay Area jam company, Blue Chair Fruit, earned instant fame for its intensely flavored preserves when it launched in 2008. Rachel's passion for fruit shines through every part of this lavishly photographed 384-page book, which is the culmination of nearly ten years of research. Nearly 120 original recipes organized around the seasons including offerings ranging from plain Lemon Marmalade and Plum Jam to Strawberry-Blood Orange Marmalade with Rosemary and Black Fig and Candied Citrus Jam, she vividly captures the joyful essence of fruit and of the preserving process. The Blue Chair Jam Cookbook is not only an exciting and vibrant exploration of fruit and of the seasons, but also one of the few books to clearly explain and illustrate preserving techniques. Each recipe includes clear and detailed directions to help ensure success, and Rachel explores a wide range of technical questions as they relate to individual fruits and types of preserves. Biografía del autor Rachel Saunders operated Blue Chair Fruit Company, a jam company specializing in sustainably farmed fruits of the San Francisco Bay Area, from 2008 to 2017. She is the author of two additional books, Blue Chair Cooks with Jam & Marmalade and I Love Jam. Rachel regularly teaches jam- and marmalade-making classes in the Bay Area and Seattle and also offers an online class, Jam & Marmalade the Blue Chair Way. A native of New York state, she studied France and the French language at Smith College and La Sorbonne-Paris IV. Rachel lives with her husband in Oakland, California.