Blue Chair Cooks with Jam & Marmalade is not only a comprehensive manifesto for cooking and baking with preserves, but also an exciting exploration of flavors and ingredients through 150 original recipes ranging from omelettes to ice creams.
Building on the success of her James Beard Award-nominated Blue Chair Jam Cookbook, Rachel Saunders' Blue Chair Cooks with Jam & Marmalade is the definitive modern guide to using preserves in the kitchen. Far from merely a narrow look at obvious ways to incorporate jam, Blue Chair Cooks with Jam & Marmalade is a rich and wide-ranging general cookbook for every day. Organized by time of day, Rachel's recipes are nuanced and unusual and cover the broadest possible array of techniques and ideas. Rachel both includes and transcends such jam-filled classics as Victoria Sandwich and Classic Jelly roll to reveal an entire world of tempting sweet and savory possibilities. Blue Chair Cooks with Jam & Marmalade explores not only breakfast and tea time, but also numerous savory lunch and dinner options, including sausages, soups, salads, hors d'oeuvres, and paella. With over 150 recipes ranging from Fruited Irish Brown Bread to Brussels Sprouts with Kumquats & Smoked Salt to Poppy Seed-Cocao Nib Torte, this much-anticipated sequel to the classic Blue Chair Jam Cookbook is sure to occupy a special place in your kitchen.
About the Author
Rachel Saunders is the owner and founder of Blue Chair Fruit, a jam company specializing in sustainably farmed fruits of the San Francisco Bay Area. In addition to cooking and creating all of Blue Chair's preserves, Rachel teaches year-round jam--and marmalade--making classes at her Oakland kitchen.
"Jam is a Lot More Than a Toast Topping in the New Blue Chair Cookbook"
"Blue Chair Cooks with Jam & Marmalade is an encyclopedic tome that Saunders (with photographs by Sara Remington) created to answer one of two questions she always gets asked as proprietor of a jam company: "How do you like to eat your jam?"
"...as this book shows, those (common) uses are barely scratching the surface." (Alix Wall, SF Weekly)