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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.
- Sales Rank: #61771 in Books
- Brand: Brand: Michigan State University Press
- Model: 1044476
- Published on: 2002-09-01
- Original language: English
- Number of items: 1
- Dimensions: 8.00" h x 1.10" w x 8.00" l, 1.98 pounds
- Binding: Hardcover
- 287 pages
- Used Book in Good Condition
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.
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.
Most helpful customer reviews
54 of 56 people found the following review helpful.
Interesting but requires tinkering
By Harold Roth
It is true, as a number of people have mentioned, that this is not a how-to-can book, but I didn't expect it to be. Besides, these jams are not processed. They are just poured in the jars, lidded, and tipped over to "seal." That's fine, but people should be aware that since these are not processed jams, there can be no snarky remarks about how this is for advanced canners. There is no canning here, period, not as Americans understand it.
The recipes are interesting, but they call for a huge amount of sugar, far more than is typical nowadays in jam recipes. All that sugar ensures that after you open the jam, it does not have to be refrigerated; there is too much sugar to allow for much mold to grow. For me, though, this amount of sugar overpowers the fruit flavor. Even the apple pectin recipe is full of sugar. I wasted a lot of sugar making a bunch of that when I could have made it it without any sugar at all and it would work just as well. I've used a number of the recipes now and have cut down the sugar enormously (and processed the jars for 5 minutes in a BWB). They taste a lot better to me. I would rather refrigerate a jam after opening and have a more fruity flavor than add so much sugar that the fruit is barely identifiable.
As someone mentioned in comments, some of these recipes won't set (even if you add all the sugar called for). I believe that is because Europeans tend to like more runny jams than Americans do. I have sure seen that with Russian jams. At any rate, I too became frustrated with testing and testing and not getting any set.
The one thing I really like about this book is the technique of adding the sugar to the fruit and letting it cold macerate overnight. The next day the fruit is cooked a bit and then the juice is drained and boiled down. The fruit is added back in later. This way, the fruit doesn't turn to mush. It makes for a very pretty jam. I have used this same technique in American recipes, such as those in Canning for a New Generation, and it works well.
I'd give it four stars except for the excessive sugar, which requires redoing each recipe, in my opinion. Also, no yield is given for any of the recipes, which is a pain.
32 of 32 people found the following review helpful.
Wonderful, exotic jams
By Becky Campbell
This book is one of the most exciting cookbooks that I have used recently. Besides containing standard flavors such as strawberries and peach, it also has the more interesting combinations of Pear with a Balsalmic Vinegar and Spices, Carrot with Cardamom, Strawberry and Balck Pepper, and so forth. Every combination I have tried has been incredibly good, especially the Raspberry with Star Anise. Most of the recipes seem to make about 5-6 half-pint jars, but as it's not stated anywhere in the book, make sure to sterilize a few extra. These jams always come out fresh-tasting and with a slightly soft set, the benefit of using natural pectin in fruit and not adding one. However, since some of the low pectin fruits still require pectin, there is a recipe for green apple pectin stock to provide the needed pectin, great if you have access to underripe apples.
This is a great book, especially for those wanting to take preserve making one step further and try interesting combinations. In fact, trying those interesting combinations certainly got my creative juices flowing and inspired me to make some fun mixes of my own.
However, this is not a book that goes over the particulars involved in preserving foods and canning, and the necessary sanitation and precautions it entails, so any first-time canners need to pick up another book or do some research online for these techniques.
All in all, I would definetly buy this book again if it was ever lost or stolen by the many admiring friends who have borrowed it so far.
4 of 4 people found the following review helpful.
The best jam ever!
By C. Phillips
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.
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