The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux
Language: English
Published by Ten Speed Press, 2012
- Hardcover
- Used
Condition: Used - Good
US$ 45.72
Quantity: 1 available
Add to basketItem description from seller
Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.
Seller Inventory # M01607741008-G
- Title
- The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux
- Author
- Paul Virant
- Publisher
- Ten Speed Press
- Publication year
- 2012
- Condition
- good
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1607741008
- ISBN 13
- 9781607741008
“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
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.
"Synopsis" may belong to another edition of this title.
About the Author
Kate Leahy is a San Francisco-based cookbook author. She wrote A16 Food + Wine (Ten Speed Press, 2008), the IACP 2009 Cookbook of the Year and recipient of the Julia Child first book award. A professional cook turned food writer, she has written for Eating Well, CNN Parts Unknown, Food52, Chicago Magazine, Epicurious, and Plate. For information on recipes or cookbook projects, visit kateleahycooks.com.
"About the title" may belong to another edition of this title.
Shipping rates from Germany to U.S.A.
| Item | 10 to 20 business days | 10 to 20 business days |
|---|---|---|
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