Cover image for Mes confitures : the jams and jellies of Christine Ferber
Mes confitures : the jams and jellies of Christine Ferber
Ferber, Christine.
Personal Author:
Uniform Title:
Mes confitures. English
Publication Information:
East Lansing : Michigan State University Press, [2002]

Physical Description:
xiv, 287 pages, 32 unnumbered pages of plates : color illustrations ; 22 cm
Subject Term:
Format :


Call Number
Material Type
Home Location
Item Holds
TX612.J4 F47 2002 Adult Non-Fiction Non-Fiction Area

On Order



Chefs throughout the world have long prized the rare and delicious creations of France s Christine Ferber an internationally known master patissiere 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."

Author Notes

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
Alain Ducasse, world renowned master chef and the owner and chef of Alain Ducasse in New York City, won the 2001 James Beard Foundation Best New Restaurant Award
Virginia R. Phillips is a food writer who has translated and written extensively on the traditional culinary arts

Reviews 1

Library Journal Review

Ferber is a fourth-generation French ptissire 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. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Table of Contents

Gilles Laurendon and Laurence Laurendon
Forewordp. ix
Publisher's Note
Equivalentsp. xi
Sourcesp. xi
Fairy Godmother of Jams and Jelliesp. 1
Techniques & Ingredients
The Fruitp. 3
Sugar & Cookingp. 4
Equipmentp. 5
Filling the Jars & Storing the Jamp. 6
Springp. 9
Summerp. 49
Fallp. 139
Winterp. 207
Indexp. 269