Ferber is a fourth-generation French patissiere whose speciality is
her unusual, delicious jams and jellies, which have gained an
international following among chefs and other gourmands. This book,
a best-seller in France, presents dozens of recipes, organised 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.
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