Download PDF The Blue Chair Jam Cookbook, by Rachel Saunders
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The Blue Chair Jam Cookbook, by Rachel Saunders
Download PDF The Blue Chair Jam Cookbook, by Rachel Saunders
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About the Author
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.
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Product details
Series: Blue Chair Jam (Book 4)
Paperback: 384 pages
Publisher: Andrews McMeel Publishing; Reprint edition (June 13, 2017)
Language: English
ISBN-10: 1449487637
ISBN-13: 978-1449487638
Product Dimensions:
7.5 x 1.4 x 10.5 inches
Shipping Weight: 3.2 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
142 customer reviews
Amazon Best Sellers Rank:
#320,476 in Books (See Top 100 in Books)
First of all, let me say that this is not the kind of cookbook I normally go for. I've got a toddler and a baby at home, so I really need low-stress recipes. This cookbook is my exception. Jam made this way can definitely take time and sometimes difficult to find ingredients (although, many of the recipes, like the blueberry jam, are as simple as measuring the ingredients, mixing them, and transferring to the jam pan before cooking). Regardless, the results are always so worth it. Case in point: in my freezer I have almost two dozen jars of peach freezer jam that was relatively quick to make; in my pantry, I have three dozen jars of Rachel's End of Summer Peach jam. For us, there is no comparison. They are the same peaches (all from my mother-in-law's peach tree this year), but as my husband said when he taste tested both of them, the freezer jam tastes peachy but flat. I'll probably end up throwing it out in a few months. If you want really tasty, flavorful jams, this is the way to go. Several years ago when I bought the book, I even invested in a copper jam pan as recommended by the author. No regrets.
I haven't made jam for over 20 years, back when it was very difficult to find interesting pectin-free recipes, but when I saw this book, I knew I had to have it. While I can get Blue Chair jam locally (like the author, I live in the San Francisco Bay Area), the price makes me hesitate to throw a jar into my grocery cart, even though I'm well aware of how much labor goes into that little jar, and as much as I *love* Rachel's fig jam with ginger.I was initially put off by all the full-page photographs of the author looking fey in her jammy wonderland--Rachel with vintage accessories, Rachel wandering through a misty orchard, Rachel caressing airbrushed fruit--I would have preferred, say, a photograph detailing how to skin a green almond. It's a gorgeous book and I wondered if its target audience was the folks who like to lie in bed and look at the pictures in cookbooks, but actually eat takeout much of the time.My first recipe (strawberry-Meyer lemon marmalade) was a qualified success. The recipe specified covering lemon slices in a "medium" saucepan with one inch of water, but I think I used too large a pan, and ended up with too much water to cook off. I also couldn't get the hang of Rachel's method of testing when the jam is done, which involves putting a specific number of spoons in the freezer, and checking the texture of the jam as it sets up on a cold spoon. I omitted the rose geranium cuttings (there's a limit to the produce I can come up, even in the Bay Area). It was a very good marmalade, but a little tight in texture, as I'd overcooked it a bit.For my second recipe (strawberry-kiwi jam), I went back to my tried-and-true method of testing the jam on a saucer in the fridge. Rachel's description of when the jam is done was spot-on. The jam was so delicious, I found myself repeatedly going to the fridge to eat a spoonful.I've made kiwi marmalade before, but it was nothing like this. And I've made fig jam, but it was nothing like Rachel's. Now I've got the recipes for success. And now that I'm convinced Rachel's a goddess, I'm no longer irritated by the cookbook's adulatory images. In fact, I might frame one and put it up on my kitchen wall.Are her produce lists esoteric? Yes, indeed. And she doesn't hesitate to call for esoteric and expensive liquors, as well: does your local liquor store even carry St. Germain elderflower liqueur, and would you be wiling to fork over $30 for a bottle to perfect your White Nectarine Jam with Elderflower and Green Almonds? There are ingredients in the book I've never even heard of, despite living in an affluent, food-obsessed area (what IS "pine cone bud syrup," anyway?) You can certainly adapt her methods to whatever produce is available in your area, and your jams will be infinitely superior to the pectin-stiffened ones in the Cooperative Extension recipe pamphlets, but you might still find the preciousness of some of the book overall to be off-putting.
I've debated giving this book three or four stars. The recipes are inventive and delicious, if one is able to procure the unusual and hard-to-find ingredients that are specified -- often with no substitutes suggested. The photos are at once lush and evocative, and annoying. It's a recipe book! As lovely (apparently genuinely so) as Rachel is, there is way too much space provided to close-up shots of her charming birthmark, glorious vintage clothing, and general adorableness. And the photos are all airbrushed and slightly out of focus. What really irks me about this book, deeply so, is the fey and self-conscious design, so I guess I can blame Francesca Bautista for that. The text for the instructions of each recipe is gray, in a size that makes reading it in a room without perfect light -- or perfect eyes -- doable. However, the ingredient lists are printed in a barely legible selection of pastel colors that coordinates with the photos. I am sure there is a special circle in hell reserved for cookbook designers who are more in love with their own chic aesthetics than concerned about whether the people who buy their $35 cookbooks can read the ingredients without a headlamp and a magnifying glass. I thought that dysfunctional trend in cookbook design had passed, but Ms. Bautista just could't resist.
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