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

(Author) (Author)
Backorder (temporarily out of stock)

Product Details

Price
$29.99
Publisher
Ten Speed Press
Publish Date
Pages
304
Dimensions
8.81 X 9.84 X 1.1 inches | 0.03 pounds
Language
English
Type
Hardcover
EAN/UPC
9781607741008

Earn by promoting books

Earn money by sharing your favorite books through our Affiliate program.

Become an affiliate

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.

Reviews

"Advanced, intelligent pickling recipes from the starred Chicago chef, plus inspiring seasonal menus in which to use them."
--New York Times Book Review

"Virant is a fine coach for cooks accustomed to packing strawberry freezer jam into upping their game and inspiring those interested in keeping local flavors on their table year-round."
--The Chicago Tribune, 4/11/12

"With clear instructions and a full seasonal spectrum of inspiration, this has already made its way to the top of my stack of spring cookbooks."
--KQED Bay Area Bites, 4/9/12

"The Preservation Kitchen makes us want to can everything."
--chicagoist.com 4/9/12

"If any book could inspire me to can, it's this one...To flip through this book is to await every turn of the season and every visit to the farmer's market to come."
--Time Out Chicago: Cookbook of the Week 4/5/12

"Virant's suggestions for cooking with preserved foods are helpful for both beginning and experienced cooks, and provided menu plans focus on making the preserves shine. A unique guide to elevating pickling and preserves, recommended for adventurous cooks and eaters."
--Library Journal, 2/1/12

"Paul Virant takes us on a delicious journey in The Preservation Kitchen, to unexpected spots that ring of traditions long forgotten, to exciting places that our palates want to savor for hours. Paul's Fried Chicken with Cherry Bomb Pepper Sausage Gravy and Drop Biscuits is soul food for a new millennium and his Beer Jam and Ramp Sauerkraut may just show up on my restaurant menus."
--Rick Bayless, Chef/Owner of Frontera Grill, Topolobampo, and XOCO, Chicago

"Along with being a great technical guide to preserving fruits and vegetables, The Preservation Kitchen gives the reader a first-hand look at Paul's exceptional talent and culinary philosophy. By sharing his immense knowledge and passion, he leads the way as a great craftsman and mentor for future generations of food professionals and enthusiasts. Paul's zest for life and great food is contagious!"
--Jacquy Pfeiffer, Founder of The French Pastry School

"Paul Virant's approach to the modern kitchen extends seasonal boundaries far beyond nature's reach. By suspending local treasures in time, and incorporating them creatively, he has redefined American cooking as we know it. Truly a jar star!"
--Paul Kahan, Executive Chef/Partner of Blackbird, avec, The Publican, and Big Star

Virant offers seasonally inspired menus--beef chili with pickled candy onions, chased by his wife's chocolate chip cookies, for a wintry warmer; grilled and pickled summer squash salad and summer berry soda floats for a breezy supper--that make use of the fruits (and veggies) of their labors. Geared toward ambitious home cooks and professional chefs, these recipes could inspire the rest of us to fit into one of those categories.
--Carly Boers, chicagomag.com