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Mes Confitures: The Jams and Jellies of Christine Ferber
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Mes Confitures: The Jams and Jellies of Christine Ferber

4.26  ·  Rating details ·  101 Ratings  ·  11 Reviews
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 ...more
Hardcover, 287 pages
Published September 30th 2002 by Michigan State University Press (first published September 2002)
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Shelby *trains flying monkeys*
Very pretty cookbook with some interesting sounding recipes. I cannot wait to try her Carrot and Cinnamon preserves.
Kat
Dec 01, 2010 rated it really liked it
Shelves: cookbook
love the vanilla fig jam in this book...delicious.
Jenny
Aug 13, 2009 rated it really liked it
Jam porn.
Jennifer Stephens
Apr 19, 2013 rated it really liked it
Christine Ferber is a jam aficionado from France whose creations are distributed in small batches via the finest hotels, shops, and restaurants across Europe, bringing in over 2 million dollars a year in profit. From jam! Priced typically at 10 euros or more for a jar, her preserves are quite a luxury and highly regarded in culinary circles. Fortunately she’s released a cookbook, Mes Confitures, that details her recipes and techniques so that we can affordably enjoy her jams without having to pu ...more
Katrina
Aug 20, 2007 rated it liked it
This book is full of recipes - you can't complain for a lack of ideas - and the ones I've made so far are delicious. However, if you're looking for instruction or some reasoning behind the recipes themselves, you won't find much here. I find myself constantly asking how to do something or why to do it the way prescribed, and there is basically no discussion on these points. As another reviewer pointed out, you really need to already know something about canning to make any of these recipes work. ...more
Mrs.
Apr 01, 2010 rated it liked it
Shelves: cookbooks
Beautiful, unusual recipes using green apple pectin so that you don't have to by commercial pectin. But . . . .

(1) not really any instructions on how to can these jams, so if you're a beginner, you will need to look on-line at the USDA web site for those instructions.

(2) no explanation as to how or why she came up with these flavor combos, and . . .

(3) quite a few of the recipes are variations of the same basic recipe, so it can get a bit boring to read the book after a while, but it is still a
...more
Alyson
Jan 28, 2012 rated it really liked it
A really beautiful book with recipes that seem straight-forward after doing the necessary prep work ahead of time. I got the few tools I was lacking and hope to make my first batch of marmelade next week! A great gift for a jam enthusiast.
Katie
Mar 20, 2012 rated it liked it
3.5 stars. Some really tasty looking recipes that I can't wait to try and some recipes that ask for some produce that would be difficult to procure. There are even a few beer jellies that I really am looking forward to attempting to make.
Esther
Aug 27, 2016 rated it it was amazing
This is the next level in jams and jellies encouraging small batches focusing in on excellent flavor and epic jelly making.
Marlene Stiles
May 08, 2013 rated it it was amazing
great new twists to recipes!
Sarah
Nov 30, 2012 rated it it was amazing


Incredibly inspiring!
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