The Preservation Kitchen
The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux [A Cookbook]
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٣٫٨ - ٤ من التقييمات
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- 5٫99 US$
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- 5٫99 US$
وصف الناشر
The first canning manual and cookbook authored by Michelin-starred chef and Vie restaurant owner Paul Virant, featuring more than 100 recipes
“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.
PUBLISHERS WEEKLY
Virant, noted chef of Vie restaurant, on the outskirts of Chicago, offers a vibrant and inviting introduction to the world of preserving. After deciding to serve local produce in his restaurant year-round, Virant started preserving summer staples to extend the seasons. As a result, he experimented with canning and pickling everything from snow peas to watermelon rind and cherry tomatoes. The fruits of his experimentation are shared in this quirky yet useful collection. Virant devotes the first half of the book to the art of preserving, how to do it safely, and the various ingredients he utilizes for his year-round bounty. In addition to pickling, canning, and preserving, he covers the art of making aigre-doux, a French sweet-sour condiment that may be unfamiliar to many. He also includes numerous unusual but appealing jams such as beer, peach saffron, and raspberry chocolate. The second half of the book focuses on recipes that use these preserved ingredients including braised chicken legs in pearl pasta with Swiss chard and pickled stems, rainbow trout with creamed ramps and morels, and raspberry brown butter cake with yogurt ice cream and elderflowers. Those interested in making the foray into extending summer's bounty through the cold winter months could have no better guide that Virant.
مراجعات العملاء
Beautiful and informative
Very happy with the print version of this book, would give the iBook version five stars but it loses one because the creation of highlights and notes has been disabled by the publishers. Although the page layout is beautiful, it is not formatted well for iBooks, text does not reflow.