Rachel Saunders has built a career on redefining how we understand sustainable, farm-fresh preserving – first with her San Francisco Bay Area-based jam company, Blue Chair Fruit Co., and then through her first cookbook, The Blue Chair Jam Cookbook, which garnered a James Beard Award nomination.
Last month, Saunders released her second effort, Blue Chair Cooks with Jam & Marmalade, which packs Saunders’ 16 years of experience, technique and creative recipe development into one 350-plus-page tome. In addition to learning the basics of making jam and marmalade at home, Saunders shares a collection of recipes organized into three sections: Morning (think sesame-almond Belgian waffles, rose water crêpes and black walnut and caraway scones), Afternoon (beet soup with plums and coriander yogurt, Brussels sprouts with kumquats and smoked salt, and rosemary-pluot jam) and Evening (prawn and squid paella, braised goat with elderberries and mint, and farro tagliatelle with mushrooms, radicchio and speck).
Saunders’ imagination doesn’t end with eats – cocktail recipes such as Raspberry Sloe Gin Fizz and Vieux Carré are sprinkled throughout Evening. Published by Kansas City, Missouri-based Andrews McMeel Publishing, the pages of Blue Chair Cooks are beautiful, inspiring and full of fresh ways to enjoy fruit every month of the year.