Sqirl Away

Modern Jamming, Preserving, and Canning

Sqirl Away
Jessica Koslow
RRP:
NZ$ 55.00
Our Price:
NZ$ 42.62
Hardback
h241 x 191mm - 256pg
21 Jul 2020 US
International import eta 7-19 days
9781419735332
Out Of Stock
Currently no stock in-store, stock is sourced to your order
"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.
Jessica Koslow is the chef and owner of Sqirl, a preserves company and restaurant in Los Angeles. Since its opening in 2011, Sqirl has been featured in the New York Times, Wall Street Journal, and Vogue, and Koslow has been nominated for a James Beard Award for Best Chef: West. Her first book, Everything I Want to Eat, was nominated for a James Beard Award and was named Eater's Cookbook of the Year.
Status: Active
ISBN-13: 9781419735332
Published: 21 Jul 2020
Published In: United States
Imprint: Abrams
Publisher: Abrams
Format: Hardback
Height: 241mm
Width: 191mm
Pages: 256

In stock - for items in stock we aim to dispatch the next business day. For delivery in NZ allow 2-5 business days, with rural taking a wee bit longer.

Locally sourced in NZ - stock comes from a NZ supplier with an approximate delivery of 7-15 business days.

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