This image is the cover for the book Gourmet Preserves Chez Madelaine

Gourmet Preserves Chez Madelaine

Master the old-fashioned art of “putting food by” with easy DIY recipes for jam, jellies, and marmalades. “A remarkable culinary windfall.” —Charlie Trotter, James Beard Award–winning chef

Gourmet Preserves Chez Madelaine shows a new generation of home cooks the age-old craft of preserving fruit. In addition, author and French cooking instructor extraordinaire Madelaine Bullwinkel includes dozens of recipes for muffins, scones, crepes, puddings, pastries, desserts, and breakfast treats to use with these preserves.

The full flavor of fruit picked at the peak of freshness shines through in more than one-hundred recipes for preserves and forty recipes for desserts. Most of the recipes avoid using commercial pectin, which means you can use less sugar, or, in some cases, none at all. Bullwinkel has taught French cooking for over thirty-five years at her home-cooking school Chez Madelaine and across the US and France. Her thorough style combines with how-to illustrations and time-saving techniques in this book, making the process of canning and preserving surprisingly simple.

“I only own one book on making jams and preserves and this is it.” —Gale Gand, James Beard Award–winning pastry chef

Madelaine Bullwinkel

Madelaine Bullwinkel: Madelaine Bullwinkel has taught French cooking for 35 years at her school Chez Madelaine, the Alliance Francaise de Chicago, in private kitchens, and through tours to France. Madelaine is a graduate of Smith College and the University of Chicago. She has a degree in Haute Cuisine Francaise from L'Academie de Cuisine in Bethesda, Maryland. She has been featured in Bon Appetit, Better Homes and Gardens, the Chicago Tribune and more. She lives in Hinsdale, IL.

Agate Publishing