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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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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: 22.4 x 2.7 x 24.8 cm
  • Shipping Weight: 1.3 Kg
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Bestsellers Rank: #62,089 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

Review

“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

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 (Ten Speed Press, 2008), the IACP 2009 Cookbook of the Year. Her work has been recognized by the Symposium for Professional Wine Writers and the American Society of Business Publication Editors. A professional cook turned food writer, she has written for Chicago Magazine, Time Out Chicago, and shares recipes and insights on her blog Modernmealmaker.com.

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Customer Reviews

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Most helpful customer reviews

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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