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The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux Hardcover – Apr 3 2012


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Frequently Bought Together

Customers buy this book with The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World CDN$ 28.22

The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux + The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
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Product Details

  • Hardcover: 304 pages
  • Publisher: Ten Speed Press (April 3 2012)
  • Language: English
  • ISBN-10: 1607741008
  • ISBN-13: 978-1607741008
  • Product Dimensions: 25 x 22.4 x 2.8 cm
  • Shipping Weight: 1.3 Kg
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Bestsellers Rank: #41,274 in Books (See Top 100 in Books)
  • See Complete Table of Contents


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2 of 2 people found the following review helpful By minnie on April 25 2013
Format: Hardcover Verified Purchase
Already tried a couple of recipes and they worked out perfect. Also I had a question about the type of apples Chef Paul preferred in the Caramel Apple jam so emailed chef at the restaurant and he got back to me right away. The answer was honey crisp but he said any would do, a tart apple would be nice. I like how he makes the preserves and then has recipes on using how he uses the preserves, so gets you thinking about what else would it go with.
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By Ilda Costa-Sarnicki on July 11 2014
Format: Hardcover Verified Purchase
Great read and great reference book!
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Format: Hardcover
Paul Virant has created a lovely assortment of simple seasonal and more intensive canning recipes to satisfy any canner's interests! The Cherry Mostarda recipe is worth the price of the entire book! I tried four recipes from this book during my canning whirlwind at the end of this summer - and all turned out deliciously well! Some of the recipes are more complicated, with unusual ingredients. The fermented products look amazing, but I haven't been brave enough to try them yet. Because this is an eclectic collection that seems aimed at the seasoned chef, I am giving this collection four stars.
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2 of 3 people found the following review helpful By FredGag on Nov. 22 2012
Format: Hardcover Verified Purchase
The book is good and the recipes are interesting (and somes very originals) but there is no information about real fermenting product then if you are searching for a book to do pickle by fermentation, it's not the one. Overal I recommend it for a first starting book if you have nothing else. Mary Anne Dragan book well preserved is not bad too.
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1 of 6 people found the following review helpful By cahd on April 30 2012
Format: Hardcover Verified Purchase
an inspiring and refreshing take on both approaches to seasonal food and the traditional format and role of a cookbook.
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