Free PDF Mes Confitures: The Jams and Jellies of Christine Ferber, by Christine Ferber
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Mes Confitures: The Jams and Jellies of Christine Ferber, by Christine Ferber
Free PDF Mes Confitures: The Jams and Jellies of Christine Ferber, by Christine Ferber
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From Library Journal
Ferber is a fourth-generation French patissiere whose specialty is her unusual, delicious jams and jellies, which have gained an international following among chefs (Alain Ducasse, who wrote the foreword, serves them at his renowned restaurants) and other gourmands. This book, a best seller in France, presents dozens of recipes, organized by season, for preserves from Black Cherry with Pinot Noir to Greengage and Mirabelle Plum with Mint; a number of them include chocolate, not a standard addition. Few of the recipes include headnotes, although translator's notes identify the more exotic ingredients; instructions are on the brief side. However, any jam maker will find Ferber's book fascinating. Recommended for all canning and preserving collections. Copyright 2002 Cahners Business Information, Inc.
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About the Author
Christine Ferber lives in Alsace, where she continues to make jams, pastry, and confections by hand, with only the freshest local ingredients. She is the author of several books on French cookery.
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Product details
Hardcover: 287 pages
Publisher: Michigan State University Press; 2nd prt. edition (September 1, 2002)
Language: English
ISBN-10: 0870136291
ISBN-13: 978-0870136290
Product Dimensions:
8 x 1.1 x 8 inches
Shipping Weight: 2 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
61 customer reviews
Amazon Best Sellers Rank:
#207,698 in Books (See Top 100 in Books)
As others have said, this book is not for the novice but the recipes not insurmountable if one is careful and paying attention. I am fairly new to preserving and mastered some techniques with my local extension service but frankly the Blue Book and Better Homes and Gardens recipes with lots of pectin left me underwhelmed - foolproof but more taste of sugar than fruit. I did some research, invested in a preserving pan and a thermometer and just made some of Ferber's Raspberry with Star Anise with pick your own raspberries from a local farm. No comparison - unbelievably good flavor and color. She doesn't give too much practical help but with a thermometer and close observation it was pretty easy to tell when the jam had set despite the lack of pectin. The overnight maceration of the fruit with the sugar really actuates the flavor - I will definitely be trying some of the peach recipes with pick your own peaches. Still trying to locate some raspberry eau de vie for one of the other raspberry versions.
I have been making preserves/jams/jellies for many years, using the best varieties of fruits that are available. Christine Ferber's technique for quickly heating the fruit and sugar, then letting it macerate overnight and again cooking for a short time before canning is a revelation. The shorter cooking times means less of a chance that I become distracted while the fruit scorches. While Ferber uses much more sugar in her recipes than I prefer, her flavor combinations are exquisite (I can't say enough about apricot with Gewurztraminer and vanilla bean!) This is an excellent book for both novices and experts.
I thought this was a wonderful book with unique recipes for jams and jellies that are not dependent on commercial pectins to be made properly, including a recipe to make your own pectin from green apples. Most ingredients are easy to find in the United States. The only downside is that the book assumes you know how to make jam and properly can it. The recipes are only for the jam itself and do not continue on to tell you how long to water bath can them. This is not a problem for me as I have previously made jams and jellies before, but if someone was new to jam making and purchased this book they probably would be very uncomfortable without this information.
I was excited to finally be able to buy this in English as I don't speak French. I make jams etc for local Farmer's Markets so am always looking for new ideas. This is not a cookbook for large production, but more for the home artisan. Recipes don't call for commercial pectin, but rather make use of the fruits' natural pectins, or call for high pectin jellies/jams to be made and then used as an ingredient in the current recipe (those recipes are included). This is a sweet idea but a bit scary when I need several cases of jam. However, the flavor combinations are great, and I use them as a springboard for my own concoctions, which is really the reason I bought it. A lovely book to sit and peruse, which my daughter and I have spend a great deal of time doing.
I cannot rave enough; this book is simply my favorite cookbook to date. Christine's recipes are delightful, her cooking techniques alone are worth the price of this book. I cannot tell you how fantastic these jams are, so you'll just have to make them for yourself. The first week I tried 16 of her recipes. All were fantastic, but the raspberry lemon and elderflower jam is the tastiest thing I've ever scooped out of a jar. I am smitten Ms. Ferber, I think you're a genious.Although others on this site seem to discount the brilliance of this work based on what it's 'lacking', the experienced reader will no doubt see beyond the critics and judge this book for what it offers. I have used other jam books for controls and the techniques in this book produce a fresher, brighter mote balanced product every time. Fantastic! I LOVE Christine Ferber, she's elivated my jam to new heights! Besides, who wants to go to all the trouble of making jam at home when most recipes call for pectin, which is loaded with preservatives? Isn't that why many of us make jam in the first place? Once you try these recipes you'll be scratching your head wondering why people use pectin in the first place! It just ruins perfectly delicious fruit.
While on a recent trip to France, my first, I became infatuated with the jams and preserves they served for breakfast. I am a fairly experienced canner but had stopped doing any preserving except for freezer jam. Everything else seemed ordinary and things I could buy. I came home from the trip, immediately started searching for a really good book on jams, and found this one. This might have been a mistake. Since my book arrived I have made about 15 different kinds and I'm not finished yet. I have begun asking friends for sources for quince, elderberries, green tomatoes. I have raided the wine cellar in search of zinfandel and pinot noir. My pantry shelves have been taken over by little jars of the most delicious concoctions ever. I spend my days searching for jars at the thrift stores and labels at kitchen stores. At night I dream of combinations. It has become a sickness. The good thing is that people love to see me coming with my little jars. Toast is a delicious treat now, and I have forgotten about freezer jam.This book, as others have written, is not for beginners. That being said, there is no reason why your first jam should not be from this book. First, read about how to make jam from a more basic book. Jam making is very simple, it is the recipes that turn it from supermarket to sublime. Try one of the basics like Blueberry with Lemon or Raspberry with Lemon. She does not use pectin so the flavor is more pure and the jams use less sugar. I'm so glad to have found this lovely little book.
This book of recipes is an inspiring one! It sounds quite simple to prepare jams, however as a well known chef told me once - especially simple recipes demand in-depth knowledge. No doubt Christine Ferber has this knowledge which she shares via the book. I have prepared several jams (adding some personal touch) and all (!!!) of the tasters got a culinary orgasm :) Warmly recommended.
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