[.ca] The Jamlady Cookbook (ISBN 1589802357)

Fantastic:
The Jamlady Cookbook is a very thorough reference guide for canners, gardeners, chefs and new cooks. It provides mouth-watering photographs, hundreds of recipes for jams, preserves, jellies, and many other homemade products. The author, Beverly Ellen Schoonmaker Alfeld, was raised by parents who ran a commercial greenhouse. Later, as an adult, she received her Bachelor's Degree as well as two Master's degrees. She completed training through the Food and Drug Administration. Using her teaching skills, being an educator for over 23 years, she has dedicated her life to educating home cooks on how to can safely. This is her first book. This book is so nice. There are over 400 recipes, color photographs deliciously displayed, and a lot of information. The book is very easy-to-read; the recipes are easy-to-understand and a wonderful book for anyone, especially gardeners who are looking for new ideas to can their bounty! Some of the information you will find in this book are: processing methods and trouble shooting; definitions of jams, jellies, preserves, butters, marmalades, conserves, spreads and chutneys; recipes for jams, jellies and preserves, including sugar free versions; a recipe section on how to bake with your new "jams"; many butter recipes; and an excellent appendix showing the pH of foods and measurements. Some of the wonderful recipes you will find in this lovely book are: Wine Jelly, Orange Marmalade, Hot Mango Jam, Pumpkin Butter, Cherry Vanilla Preserves, and Red Pepper Marmalade. I was so impressed with the unusual recipes and tantalizing combinations! I plan to try the Cantaloupe Conserve next. The Jamlady has her own website. There you can purchase some of her creations. She offers recipes, and locations to find her if you would like to purchase her products in person. She even gives her email address if you have any questions. Some of the products you can purchase through her site are; Hot Crocodile Chutney, Strawberry Butter, and Jalapeno Pepper Jelly. This cookbook is well worth the price. I would highly recommend it to anyone. Having this book inspired my creativity and made me want to try all the recipes. In fact, after getting this book, I plan to buy it as Christmas gifts this year, and start a small garden next year so I can try more recipes with my own produce!

A great resource:
I'm in awe and admiration of Beverly Alfeld. Her recipes are inspiring and her advice, valuable. I make and sell preserves for part of my living. I've had to set the book down at times, because of the use of her title "Jamlady" in the third person; it is driving me crazy. I will, however, enjoy and use her recipes at the times that I can cope with that writing style.

A classic cookbook!:
This cookbook has five chapters: a chapter on processing and troubleshooting, a chapter on the definition of jam terms, a chapter on jellies, jams, and preserves, one on baking with jam, and another on butters. What makes this cookbook different from others is the extensive information on horticulture. If you've always wondered what a tayberry is or a serviceberry is, wonder no longer? Jamlady and Bev Alfeld will clue you into tropical fruits like Hibiscus sabdariffa (dried roselle); carambola or star fruit, Averrhoa carambola; Indian jujube, Zizphus Mauritiana; and guavaberries (rumberries), Myrciaria floribunda. Jamlady appears to be this voice that Bev Alfeld talks to and takes instruction from: the book is, therefore, written in the third person. Make some wonderful products like Violet 'Chojuro' Pear Jam, Raspberry Butter, Folk Jam with Guavaberry Liqueur, Brandied Carrot Marmalade with Macadamia Nuts, Russian Beet Preserves, Rhubarb and Orange Marmalade, Tomato-Citron Conserve with Pecan Halves, Tomato Butter with Oil of Cinnamon, Grape Butter, and Sweet Potato Butter from The Jamlady Cookbook. Or, bake a "snowball" (an pastry wrapped apple that s filled with marmalade), concentric cookie-utter tarts, or strawberry bread. This book has 500 recipes, a hundred more than advertised. Give this cookbook to your favorite cook or foodie, as this book is loaded with horticultural trivia and history. They will also appreciate the pH of foods and vegetable chart in the back, the beautiful 4-color photography on acid-free paper, and the liqueur dictionary.