James Beard奖提名厨师Jessica Koslow**的果酱和面包的食谱书。

Sqirl是一家深受喜爱的洛杉矶餐厅，无论是当地人还是游客和评论家，都趋之若鹜。Sqirl餐厅从果酱起家——有机，源自本土，有水果，有花香，又不过甜，这些元素组合成了不同寻常的果酱，一种你可以用勺子吃的果酱。《Sqirl果酱书》将Jessica Koslow的招牌食谱收集到一本烹饪书中，它的外观和感觉不同于其它的果酱书，激励制作者们亲自尝试制作罐头和创造。凭借摄影作品和一定会激励模仿者的设计，《Sqirl果酱书》将使您爱上果酱。

A recipe collection of the James Beard–

nominated chef Jessica Koslow’s famed jams, preserves, jellies, and breads

“This is food whose time has come,” declared Mark Bittman about Sqirl, the much-beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to. Sqirl all began with jam—

organic, local, made from unusual combinations of fruits, fragrant, and not overly sweet—the kind of jam you eat with a spoon. The Sqirl Jam Book collects Jessica Koslow’s signature recipes into a cookbook that looks and feels like no other preserving book out there, inspiring makers to try their own hands at canning and creating. With photography and a design bound to inspire imitators, The Sqirl Jam Book will make you fall in love with jam.