The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-Doux [A Cookbook] by Virant, Paul

The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-Doux [A Cookbook]

The first canning manual and cookbook authored by Michelin-starred chef and Vie restaurant owner Paul Virant, featuring...
€49,34 EUR
€49,34 EUR
SKU: 9781607741008
Product Type: Books
Please hurry! Only 0 left in stock
Author: Paul Virant
Format: Hardcover
Language: English
Subtotal: €49,34
10 customers are viewing this product
The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-Doux [A Cookbook] by Virant, Paul

The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-Doux [A Cookbook]

€49,34

The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-Doux [A Cookbook]

€49,34
Author: Paul Virant
Format: Hardcover
Language: English
The first canning manual and cookbook authored by Michelin-starred chef and Vie restaurant owner Paul Virant, featuring more than 100 recipes

Pairing science with art, Paul Virant presents expert preserving techniques, sophisticated recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie, in Western Springs, Illinois. Imaginative tangy jams, brandied fruits, zesty relishes, cured meats, and sweet and savory conserves are the focus of the first half of this book, while seasonal menus pairing these preserves with everything from salads and cocktails to poached fish and braised meat compose the second. Brandied Cherries used in Cherry Clafoutis, or as a garnish for the Beer-Jam Manhattan, are a sweet reminder of the summer harvest. And the Chicken Fried Steak with Smoked Spring Onion Relish anticipates warmer days when you're still deep in winter.

Alongside recipes and menus, Virant draws on his extensive technical knowledge and experience to provide detailed and comprehensive guidelines for safe canning practices, testing pH, pressure canning, water bath processing, and storing. But no matter how precise the science, Virant never forgets the art in each handcrafted preserve and thoughtfully developed recipe. His unique approach re-imagines seasonal eating by harmonizing opposite or unusual partnerships: the brightness of summer fruit may be tempered with the earthiness of meats and winter produce, or the delicacy of spring vegetables might be enriched by the robust herbs and spices more typical of fall. The Preservation Kitchen not only demonstrates and instructs, it encourages and explores the limitless possibilities of capturing the seasons in a jar.

Author: Paul Virant, Kate Leahy
Publisher: Ten Speed Press
Published: 04/03/2012
Pages: 304
Binding Type: Hardcover
Weight: 2.84lbs
Size: 9.84h x 8.81w x 1.10d
ISBN: 9781607741008


Review Citation(s):
Publishers Weekly 01/02/2012 pg. 75
Library Journal 02/01/2012 pg. 83
Booklist 03/15/2012 pg. 11
Shelf Awareness 12/07/2012

About the Author
Chef-owner Paul Virant's name is synonymous with local, seasonal eating, a distinction that has brought him accolades from national and regional publications. In 2005, before his restaurant, Vie, had been open for a full year, Chicago Magazine named Virant the city's Best New Chef. Soon after, Vie was featured in Food & Wine, the Chicago Tribune, the Sun-Times, and Time Out Chicago. In 2007, Food & Wine named Virant among its Best New Chefs, in 2010 Vie picked up a Michelin star, and in 2011 Virant was nominated for a James Beard award. In addition to awards, Virant has appeared on NBC's Today and, with chef de cuisine, Nathan Sears, competed in a close match on Iron Chef America. In addition to running Vie, Virant became chef and partner at Perennial Virant in Chicago in 2011.

KATE LEAHY co-authored A16 Food + Wine, the IACP Cookbook of the Year and recipient of the IACP Julia Child First Book Award; SPQR; The Preservation Kitchen, which Eater.com ranked as one of the most notable books of the year; and Cookie Love.


This title is only available via back order

Returns Policy

You may return most new, unopened items within 30 days of delivery for a full refund. We'll also pay the return shipping costs if the return is a result of our error (you received an incorrect or defective item, etc.).

You should expect to receive your refund within four weeks of giving your package to the return shipper, however, in many cases you will receive a refund more quickly. This time period includes the transit time for us to receive your return from the shipper (5 to 10 business days), the time it takes us to process your return once we receive it (3 to 5 business days), and the time it takes your bank to process our refund request (5 to 10 business days).

If you need to return an item, simply login to your account, view the order using the "Complete Orders" link under the My Account menu and click the Return Item(s) button. We'll notify you via e-mail of your refund once we've received and processed the returned item.

Shipping

We can ship to virtually any address in the world. Note that there are restrictions on some products, and some products cannot be shipped to international destinations.

When you place an order, we will estimate shipping and delivery dates for you based on the availability of your items and the shipping options you choose. Depending on the shipping provider you choose, shipping date estimates may appear on the shipping quotes page.

Please also note that the shipping rates for many items we sell are weight-based. The weight of any such item can be found on its detail page. To reflect the policies of the shipping companies we use, all weights will be rounded up to the next full pound.

Related Products

Recently Viewed Products