The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux

Paul Virant (Author)
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Product Description

The first canning manual and cookbook authored by a Michelin-starred chef and restaurant owner, The Preservation Kitchen reveals a world of endless flavor combinations using revolutionary ideas that bring homemade preserves deliciously to life. 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.

Product Details

  • Hardcover: 304 pages
  • Publisher: Ten Speed Press (April 3, 2012)
  • Language: English
  • ISBN-10: 1607741008
  • ISBN-13: 978-1607741008
  • Product Dimensions: 8.5 x 1.1 x 9.5 inches
  • Shipping Weight: 2.8 pounds

Customer Reviews

Average Customer Review (43 customer reviews)

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Phenomenal, April 5, 2012

By jessica 'jess' 5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars

I have dived into the world of fermentation and preservation for a while now. Nourishing Traditions by Sally Fallon, and Wild Fermentation by Sandor Ellix Katz have been great starting points for me. But, The Preservation Kitchen is taking preservation foods to a whole new level of expertise, culinary breadth and creativity. It covers everything one could want; direct recipes for canning and fermenting and then chapters of magnificent seasonal recipes to use your jarred items in. The canning recipes are very straightforward, divided into volume, ounces, grams and percent measurements. Everyone did their homework in this book and we readers will surely benefit. And, while not for the faint of heart or novice perhaps, this will surely be a well used book in my kitchen. Congratulations on a significant contribution to this emerging culinary field!

Finally! A preserving book that's more than pickles!, April 27, 2012

By Snaddius 5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars

The dishes in this book are so creative, it's really energized me to get back to the jars. Beer jam? eggplant preserves? I'm in!The pictures are beautiful and the writing is top-notch, too. It's a good read and one of those books you'll definitely want to own.Some of the recipes are time-consuming but preserving was never about saving time, but about saving food. If you're looking for 5-minute jam them buy some smuckers. If you're looking for recipes you can't buy, this is your book.

Inspiring + accessible, April 29, 2012

By Eat&Run 5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars5.0 out of 5 stars

This is the kind of book that makes you want to head to the market as soon as possible so you can get cooking. I'm new to preserving, and the process is explained here in such an accessible way that the intro left me feeling inspired rather than intimidated. And the recipes...ohhh...sweet pickled cherry tomatoes, peach saffron jam, grape aigre-doux...and these are just the base recipes. It's really nice, too, that there are so many seasonal recipes that actually show you how to make *creative* use of preserved foods. It's not just your great-aunt's sauerkraut, and it's not just accompaniments for a charcuterie plate, which is refreshing. Example: wheat-berry salad w/peas & preserved lemon vinaigrette, which is awesome. Next on my agenda: Grilled skirt steak w/fennel panzanella salad. For those who get geeked about the start of outdoor farmers' market season, I highly recommend Preservation Kitchen--check it out and geek out that much more.

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