Jessica Koslow

The sqirl jam book (jelly, fruit butter, and others) - Jessica Koslow

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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 Away collects Koslow's signature jellies, preserves, and jams 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.

A recipe collection of the James Beard-nominated chef Jessica Koslow's famed jams, preserves, jellies, and breads 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.

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