Mes Confitures

MSU PressSKU: PRS-09

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Mes Confitures
The Jams and Jellies of Christine Ferber
Christine Ferber

Chefs throughout the world have long prized the rare and delicious creations of France's Christine Ferber - an internationally known master patissière who has worked with culinary luminaries Alain Ducasse, the Troisgros family, and Antoine Westermann. For the first time, English-language audiences have access to her artistry with the publication of the French bestseller, Mes Confitures: The Jams and Jellies of Christine Ferber. Written in a clear, accessible style, Mes Confitures brings hand-made jams to life for home cooks and professional chefs alike.

In Mes Confitures, Ferber opens her personal recipe book, sharing such treasures as Black Cherry with Pinot Noir, Apricot and Spiced Apple, and Rosehip and Vanilla. Organized seasonally, uncommon recipes like Rhubarb with Acacia Honey and Rosemary, or Banana, Orange, and Chocolate jams raise the craft of confiture to a new level. Ferber also divulges her secrets, identifying the proper tools and equipment for foolproof, exciting, and unusual creations.

Ferber's use of locally grown, extraordinary ingredients, most of which are accessible in farmers' markets, gourmet foodshops, or by mail-order, makes for exquisite jams that are far more interesting than the everyday. Ferber's jams are artisanal in their reliance on seasonal fruits, traditional techniques, and their emphasis on simplicity and freshness.
"...we invited pastry chef and jam maker Christine Ferber to our Connecticut television studio...were introduced to her first book on the subject, Mes Confitures, and have enjoyed many of her recipes ever since." - Martha Stewart
Ferber, a fifth-generation pastry maker from the Alsace region of France, has won acclaim and awards for her baked goods, yet holds a particular passion for preserves. Dubbed 'Christine, Queen of Jams' by her peers, she loves the flavorful surprises she achieves through such unusual ingredient combinations as cherry with pinot noir, rhubarb with honey and rosemary, and rosehip and vanilla." - Martha
"I love jams, jellies, marmalades, and fruit coulis in all forms and shapes, and for me a jar of apricot jam is the quintessential comfort food. Nothing can equal a breakfast of crispy baguette slices coated with butter and cherry jam, and dunked into a bowl of foaming café au lait. Bravo to Christine Ferber for giving us these luscious, mouthwatering recipes!" - Jacques Pépin, chef, cookbook author, and host of his own PBS-TV series.

32 color photos, notes, index
305 pp., 6.00" x 9.00"
Cloth, $29.95


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