The Preservation Kitchen

Hardcover $29.99

Ten Speed Press | Apr 03, 2012 | 304 Pages | 8-1/2 x 9-1/2 | ISBN 9781607741008

  • Hardcover$29.99

    Ten Speed Press | Apr 03, 2012 | 304 Pages | 8-1/2 x 9-1/2 | ISBN 9781607741008

  • Ebook$15.99

    Ten Speed Press | Apr 03, 2012 | 256 Pages | ISBN 9781607741015

Praise

“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

Table Of Contents

1 • Introduction: Capturing the Year in a Jar
5 • Principles of Safe Preserving
 
13  • Part One: In the Jar
Pickles, relishes, and other acidified preserves  •  15
Jams, marmalades, conserves, and butters  •  55
Bittersweet preserves: aigre-doux and mostarda  •  87
Fermenting and curing: sauerkraut, Salted Produce, and cured meat  •  105
Pressure-canned preserves  •  121
 
127 • Part Two: At the Table
Spring:
Early Signs  •  133
Spring Supper  •  139
An Earth Day Gesture  •  147
At Last, Al Fresco  •  155

Summer:
Lazier Days  •  165
Grill Out  •  173
A Midsummer Meal  •  183
On the Farm  •  191
 
Happy Hour Interlude  •  207

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