The Jamlady Cookbook

Rating:
Summary: Mastery of the subject
Review: I met the "jamlady" (Bev) several years ago when she was compiling notes for a book she was writing. When I found out that her book was finally published, I had to buy it to see the fruit of her labor or, more precisely, of her devotion.
I must say that I was amazed at the results. Not only is it filled with beautiful color photographs on acid free paper but it is a virtual omnibus of information including literally hundreds of recipes, scientific notations, processing techniques, and a knockout section on liqueurs.
This excellent book can be used not only to make Jams and etc, but also as a history of preserving, as a bartenders guide, as a scientific reference book, or even as a college textbook.
My congratulations on a book well done!
G.E.Vicory

Rating:
Summary: Unique, Inspiring and More Than a Cookbook
Review: I met the Jamlady at our local Farmer's Market and was instantly intrigued by her enthusiasm, her knowledge of cooking and creativity, and her beautiful cookbook. She's tells quite a story and her ideas to bring back a little bit of "the good ole days" and the way our grandmothers cooked were so refreshing. I think she will be right up there with Emeril! I have tried some of her jams and other concoctions and they ARE wonderful!
D. Turner
Gurnee

Rating:
Summary: Make Toast Fast ( And Not Just Toast )
Review: I really enjoyed this book. It makes one want to get in the kitchen and try many of the fun recipes. The book is smart, but user friendly and seems to have one great recipe after another. There are some that are so unusual, but they all sound great. I am going to give them a try. With winter coming I will put this cookbook to good use.

I received this book for my birthday along with this amazing new beverage as an alternative to coffee. Made from 100% soy that's organic, its absolutely delicious! It's caffeine-free and comes in 8 delicious flavors. Just google it under "s oyfee" to find it and you won't be disappointed.

I was so impressed with the unusual recipes and tantalizing combinations! I plan to try the Cantaloupe Conserve next. 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!

Rating:
Summary: Maybe brilliant but needed a strong editorial spanking
Review: I think Jamlady must be really brilliant and/or eccentric, and I'm certain she makes great jams (and friends). But I found the book disorganized and frustrating: dire warnings about pH levels without any reference to the pH chart at the back; an oddly placed chart of fruits that are high pH/low pectin with the explanation of the chart weirdly lacking in helpful details; mystifying comments about substitutions; an overly exhaustive list of liqueurs plopped in the middle of the book; recipes that are overly or underly detailed (especially the variations), unnecessarily baffling abbreviations for key steps in canning, etc. I am not by any means a beginner cook and I regularly make a couple of different jams or marmalades, but I still find a lot of her information baffling, especially when trying to make sense of safety issues.

Rating:
Summary: A Thoroughly Jammin' Book
Review: I've done a fair amount of canning over the years, and I know that it's not easy to get detailed information about processing canned goods, or definitions for the differences between jellies, jams, marmalades, preserves and chutneys. Not the case in this book. It's the most thorough treatment of the subject that I've ever seen. More importantly, it's fun and entertaining reading. I'm just talking about the first two chapters here. Getting into the recipes in the rest of the book was the real treat.

The jellies, jams and preserves section includes recipes for all the fruits and vegetables that you've ever heard of being used in spreads. And then there are the unusual things. I've looked for Chokecherry recipes before, and didn't find even one. This book has four. There's a whole section on recipes for Ground Cherries, or Chinese Lanterns, and another on using Cacti. There's a separate chapter for Brambles and Other Unusual Plants which includes recipes for things I've never heard of but would now like to try. There are also some recipes for real treats, like guava paste, and her grandmother's thumbprint cookies. I want to go out and buy bushels of things to put in jars.

I'm thrilled with this book and grateful to Mrs. Alfeld for having gone to the trouble to have written it. It's informative, fun to read, and has some beautiful color food photos, as well.



Rating:
Summary: "Jamming" a New Verb"
Review: The JamLady (Bev) is a treasure, the story of making a business out of something you love. I met her at our local Farmer's Market where I purchased her book (signed) and several selections of her "Jams". These are not your food store items with names like Tomatoe Raisin Marmlade and Blueberry Almond preserves. The book is printed on Archival paper (Bev insisted) for years of use. Beautifully illustrated and easy to understand. Even if you never make your own jams, the recipes for use of jams are Wonderful. Perfect for the Gourmet cook, home gift or just to browse through and enjoy. PS. Looking does not have any calories, but it can make you hungry. LYNN

Rating:
Summary: Excellent Resource, Delicious Recipes
Review: 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 of $35.00. 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!

Rating:
Summary: Every recipe is "kitchen cook friendly"
Review: The Jamlady Cookbook is the definitive compilation of recipes dedicated to showcasing foods usually relegated to subsidiary roles as condiments. Every recipe is "kitchen cook friendly", even for those with only basic culinary skills, limited time, and ordinary access to simple ingredients. Of special value are the sections discussion processing methods and troubleshooting; offering definitions and distinctions for jellies, james, preserves, butters, marmalades, conserves, spreads, and chutneys. In addition to recipes for jellies, jams, and preserves, there are do-it-yourself recipes for baking with jams, and the making various butters. Enhanced with color photography; an appendix on the approximate pH of foods and pH measurement (including a pH chart); a buyer's guide; and a bibliography, The Jamlady Cookbook offers wonderful recipes ranging from Cinnamony Blueberry-Plum Jam; Rhubarb-Sour Cherry Preserves; and Classic Wild Grape Jelly; to Microwaved Orange Marmalade; Jamlady's Pineapple and Rhubarb Conserve; and Jamlady's Original Spiced Fruit Cup Jam. A specialty addition that would grace any kitchen cookbook collection, The Jamlady Cookbook is as fun to browse through as it is "user friendly" to cook from.