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The first canning manual and cookbook authored by a Michelin-starred chef and restaurant owner, A Chef’s Year of Preserving is a collection of Paul Virant’s canning techniques, preserving recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie.
Combining technical expertise with a chef ’s sensibility for maximizing taste and unique flavor combinations, A Chef’s Year of Preserving elevates the field of preserving books. In addition to inspired ideas for pickles and preserves, Virant shares ideas for what to do with your bountiful supply of preserves either as seasonal ingredients in specialty cocktails like the Pickled Ramp Martini, or paired with sweet and savory dishes. In multi-course, menus that utilize these preserves, Virant reveals the magical world of capturing flavors in a jar.
About The Author:
Chef-owner Paul Virant’s name is synonymous with local, seasonal eating. Vie has been featured in Food & Wine, the Chicago Tribune, the Sun-Times, and Time Out Chicago. In 2007, Virant was named a Food & Wine best new chef. In 2012, he’ll take over as executive chef at Chicago’s Perennial restaurant, renamed Perennial Virant.Kate Leahy is a freelance food writer and co-author of the IACP 2009 Cookbook of the Year, A16 Food + Wine (Ten Speed Press).
| Book: | The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux |
| Author: | Kate Leahy Paul Virant |
| ISBN: | 1607741008 |
| ISBN-13: | 9781607741008 |
| Binding: | Hardbound |
| Publishing Date: | 2012-04-03 |
| Publisher: | Ten Speed Press |
| Number of Pages: | 256 |
| Language: | English |
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