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- Special Attributes
- EX-LIBRARY
- Publication Name
- Potter/Ten Speed/Harmony/Rodale
- ISBN
- 9781607741008
Über dieses Produkt
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
1607741008
ISBN-13
9781607741008
eBay Product ID (ePID)
109061352
Product Key Features
Book Title
Preservation Kitchen : The Craft of Making and Cooking with Pickles, Preserves, and Aigre-Doux [a Cookbook]
Number of Pages
304 Pages
Language
English
Publication Year
2012
Topic
Reference, General, Seasonal, Methods / Canning & Preserving
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
44.9 Oz
Item Length
9.7 in
Item Width
8.9 in
Additional Product Features
Intended Audience
Trade
LCCN
2011-027972
Dewey Edition
23
TitleLeading
The
Reviews
"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, "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, "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, "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, "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, "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
Dewey Decimal
641.4/2
Table Of Content
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
Synopsis
The first canning manual and cookbook authored by Michelin-starred chef and Vie restaurant owner Paul Virant, featuring more than 100 recipes 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., The first canning manual and cookbook authored by Michelin-starred chef and Vie restaurant owner Paul Virant, featuring more than 100 recipes 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.
LC Classification Number
TX601.V57 2012
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- Dr. Oetker Kochbücher Bücher übers Kochen Sachbuch
Better World Books West
98,6% positive Bewertungen•1.5 Mio. Artikel verkauft
Angemeldet als gewerblicher Verkäufer
Verkäuferbewertungen (436'217)
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- s***h (553)- Bewertung vom Käufer.Letzter MonatBestätigter KaufLove it thanks
- b***t (2804)- Bewertung vom Käufer.Letzter MonatBestätigter KaufAll great! Thank you!
- b***d (97)- Bewertung vom Käufer.Letzter MonatBestätigter KaufGreat!
- h***2 (565)- Bewertung vom Käufer.Letzter MonatBestätigter KaufThanks; made recipient very happy, wants to be a pathologist