“In The Blue Chair Jam Cookbook, author Rachel Saunders introduces jam making to a whole generation of people who, unlike their grandmothers, probably never tried making their own preserves. The book is a fantastic introduction to this subject, with clear explanations of every step you’ll need to take during the jam making process and dozens of recipes to try. That said, the recipes will easily stand on their own for experienced jam makers looking for new flavor ideas, and is not simply aimed at cooks with minimal experience with preserves.” ––Baking Bites http://bit.ly/nfruuY
“For anyone interested in making preserves or who, like me, just likes collecting beautiful cookbooks–stop what you’re doing right now and run as fast as you can to your local book purveyor and get a copy. Every aspect of jam-making is explained in clear, thorough and beautiful detail, from process and equipment to the stages of cooking and the dreaded “setting point.” There are neat tricks for sterilizing, seasonal recipes and a whole back section that just talks about fruits. In fact the whole book has a quality I find irresistible in a cookbook–it’s a great read.” ––Sadie’s Table http://bit.ly/eNgwWI
“What I love about The Blue Chair Jam Cookbook (beyond the photos of course) is that it brings that same sense of wonder to each mixture… and encourages you to get the basic techniques of jamming, jellying and marmalading (is that really a word?) down so you can then make your own concoctions.” ––Lara Ferroni http://bit.ly/gR3lB3
“You’ll find yourself wanting to plunge a spoon into the sumptuous photos of fruit and all the gooey goodness they produce. Founder of Blue Chair Fruit Company, a San Francisco Bay Area small-batch jam company, Saunders guides readers in how to produce jams, jellies, marmalade, preserves, conserves and even pie fillings. She has the gourmet taste buds you’d expect (strawberry jam with aged balsamic and black pepper, anyone?), but equally relishes making more basic offerings (pear preserves, raspberry jam) into something to celebrate, a spoonful at a time.” ––Access Atlanta http://bit.ly/heiWyG
“No, Rachel Saunders could not be cuter. Nor could her jam recipes be more enticing. If you can’t get tayberries or, say, green almonds for an early summer peach jam, there’s still plenty to learn from this inventive young preserver.” ––New York Times Sunday Book Review http://nyti.ms/hHYmba
“This is the gift that will yield you gifts all year long. Rachel Saunders’s The Blue Chair Jam Cookbook is the definitive jam and marmalade cookbook.” ––Single Minded Women http://bit.ly/gV8yzz
“Rachel Saunders is clearly a fruit-obsessed sort, as evident by her hefty new book, The Blue Chair Jam Cookbook. … But you want to know about the recipes. Yes, they’re great. Saunders takes an ingredient — here, fruit — and plays with it differently every time.” ––LA Weekly http://bit.ly/hjeMW9
“This is a serious book for jam-makers wanting to expand their repertoires and understand the techniques of the jam-maker’s art. And the delightfully vintage look of the book is very special.” ––Stove Top Readings, naming The Blue Chair Jam Cookbook one of the best cookbooks of the year http://bit.ly/hUCvnl
“Wow. This is a BIG book, weighing in at 372 pages. It’s a hard cover, with a nice matte textured dust jacket and a sturdy sewn binding that helps the pages to stay flat when opened. The book is divided into three main sections, with bibliography, sources and an index in the end. There’s a very extensive introduction section that tells the story of Blue Chair Fruit and offers excellent definitions of the words ‘jam’, ‘jelly’ and ‘marmalade.’ Also very interesting is a section on fruit which covers such topics as seasonality, ripeness, sweetness and sourness/bitterness, texture, and perfume. Finally there’s several pages on preserving itself, with an emphasis on process and equipment. What really makes this shine are Sara Remington’s photographs that show the several stages a pot of jam goes through as it cooks down. This is done for both low-sugar and high-sugar jams as well as marmalades. Another bonus is Ms. Saunders method for testing doneness, which involves placing several spoons in the freezer and using them to cool off a small amount of jam to check for firmness and texture.” ––The Kitchn http://bit.ly/9Nuxyt
“I adore making jams, jellies, and preserves of all kinds. I love the process of making them, seeing my pantry full of beautiful glistening jars, and then giving them away. … So can you imagine how THRILLED I was to get The Blue Chair Jam Cookbook? I can’t even tell you.” ––Alexandra Hedrin Design http://bit.ly/bSEilR
“I have never met anyone more passionate about jam and marmalade than Rachel Saunders, and pretty sure I never will. … She recently came out with her first book, The Blue Chair Jam Cookbook, which includes nearly 120 recipes for jam and marmalade. It’s a comprehensive how-to that answers every question you’ve ever wanted to ask Grandma about how she makes jam that puts Smuckers to shame.” ––Serious Eats http://bit.ly/cKXdC4
“I’ve never canned or made preserves in my life, but i am assured the blue chair jam cookbook will help me overcome my fears. not to mention it’s so beautifully styled and photographed. It’s a coffee table book for certain, and one that i think will inspire even the most timid chef.” ––SF Girl By Bay http://bit.ly/d15fXh
“If anyone knows a thing or two about jamming, it’s Rachel Saunders. Saunders is the author of The Blue Chair Jam Cookbook, and founder of Blue Chair Fruit - her Oakland-based company that makes jams and marmalades from produce sourced from local organic farmers.” –CNN Eatocracy http://bit.ly/cHkTaa
“Founder of the Bay Area jam company Blue Chair Fruit Rachel Saunders has a passion for fruit which is evidenced in every recipe and mouth-watering illustration in this remarkable collection. She presents a loving, detailed discussions of various fruits, a technical section and, of course, her incomparable original recipes organized around the seasons of the year. THE BLUE CHAIR JAM COOKBOOK is the ultimate definitive guide for preparing jam and marmalade throughout the year. Highly recommended.” ––Gail Cooke http://bit.ly/aeo8lX
“Rachel Saunders’s The Blue Chair Jam Cookbook is the definitive jam and marmalade cookbook of the 21st century. In addition to offering more than 100 original jam, jelly, and marmalade recipes, master jam artisan Rachel Saunders shares all of her technical preserving knowledge, as well as her unique jam maker’s perspective on fruit. Rachel combines nostalgia with a modern, sustainable approach to creating fresh and vividly flavored preserves.” ––Baum http://tinyurl.com/378ppg5
“I have Rachel’s book, The Blue Chair Jam Cookbook. I absolutely love it. She has so many recipes and she shows you her tecniques for making the best jam in the world. I certainly learned a lot from her and I have been cooking jam for quite a while.” ––Lids, Jams and Jellies http://tinyurl.com/2brsbsu
“In The Blue Chair Jam Cookbook, Saunders explains the process she’s developed for making jam, and how she pairs it with a whole range of sweet and savory foods. The book includes nearly 120 original jam, jelly, and marmalade recipes inspired by the Bay Area’s vibrant year-round fruit supply.” ––Diablo Magazine http://bit.ly/acVbl1
“[The Blue Chair Jam Cookbook] is a thick-skinned, weighty tome about all things jammed, jellied, and preserved. A bible for the fruit lover. What Saunders does between the binding of this beautifully photographed book is marry nostalgia, the art of preserving, and modern sustainability. Hundreds of pages are detailed with descriptions of the process, the science behind the techniques, with special attention given to dozens of individual fruits. Saunders explores not only the unique characteristics of each fruit, but how flavors bloom and enhance with the addition of herbs, spices, and spirits. All together, The Blue Chair Jam Cookbook is a recipe: one part technique, one part unique flavor combinations, and two parts heart.” ––Foodista http://bit.ly/aoyMZv
“We’ve long loved the bright flavors found in Rachel Saunders’ Blue Chair Fruit preserves. But now that the veteran San Francisco-based preserver has unveiled her secrets in her new Blue Chair Jam Cookbook, we’re ready to try our hand at making her seasonally driven confitures at home.” ––Tasting Table http://bit.ly/br2O6L
“Saunders’ love for making jam, however, started over 10 years ago, when not only was the craft un-trendy, but there were hardly any modern cookbooks explaining how to make it. And though the New York native taught herself from old tomes like “Joy of Cooking,” you don’t have to. Her new work, “The Blue Chair Jam Cookbook,” filled with 120 inventive recipes, gorgeous photography and seasonal, sustainable methods, takes a modern approach to this lost art.” ––Metro http://bit.ly/byG19j
“The Blue Chair Jam Cookbook by Rachel Saunders is an intense look at jam making month by month. It proves that there is always something in season which is worthy of plopping in the jam pan.” ––Culinaria Libris http://bit.ly/d4MKHx
“[The Blue Chair Jam Cookbook] is a complete and exquisite guide to making jam and marmalade at home. In addition to sharing 100+ recipes, Saunders walks you step-by-step through the process with in-depth explanations as well as photos of the various steps so you see exactly what each phase looks like.” ––Epicurious http://bit.ly/bKOBU
“”The Blue Chair Jam Cookbook“ offers a seasonal, sustainable approach to jam-making with tips on sourcing perfect fruit, and making marmalades and preserves, plus more than 100 recipes for everything from bergamot and grapefruit marmalade in January to a summery strawberry concoction made with black pepper and balsamic vinegar.” ––San Jose Mercury News http://bit.ly/cVSQsO
“”The Blue Chair Jam Cookbook” is the end result of 10 years of research and includes nearly 120 recipes - everything from marmalade to conserve. The best part - besides this hardcover book looking good enough to eat - is that Saunders organizes her recipes according to the season. “Blue Chair” could well become the jam maker’s quintessential reference book.” ––SFGate http://bit.ly/aidliJ
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