The Preservation Kitchen by Paul Virant

The Preservation Kitchen

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, Illinoi...

Details The Preservation Kitchen

TitleThe Preservation Kitchen
Release DateApr 3rd, 2012
PublisherTen Speed Press
GenreFood and Drink, Cookbooks, Food, Cooking, Food Preservation, Nonfiction

Reviews The Preservation Kitchen

  • Debra
    I would probably give this a four star-star rating EXCEPT this was my first kindle cookbook. I won't do that again. Some of the recipes are pretty extensive and cover multiple pages. There was much page scanning.What I love most about The Preservation Kitchen is that the preserved/canning recipes are referenced for use in other recipes. Buy the book and you can find how to use up the Tomato Jam in “Tomato Glazed BBQ Goat” and “Tomato-Jam Ro...
  • Greta
    Truly, I wanted to love this book - but I didn't. I really liked some parts of it - including the exhaustive pickle recipes (everything from pickled baby artichokes to pickled celery root) and the interesting chapter on aigre-doux and mostarda. Sadly, the jam section was mediocre (if you're a jam maker, you already have tried-and-true recipes for blackberry or apricot jam as well as variations on each). And I just can't see myself turning my kitc...
  • Martha
    I have never tried pickling (only pickleball) or preserving food but this book makes me want to give it a try. I love the format for this book as well. "In the Jar" and "On the Table". The second section is further divided by seasons. At least nothing is stopping me from trying the Bittersweet Chocolate Marquise with Summer Berry Jam or Lemon Verbena Cordial for the Verbena Sling and Elderflower Syrup for fruit dessert garnish. Very interesting c...
  • Val
    This is a wonderful preservation book, though it's probably not the best book for a beginner. I'm a big fan of Virant's restaurants and food philosophy, so this is right up my alley. I made the pickled asparagus and pickled chard stems this past weekend, and both turned out well. I'm looking forward to making some of his recipes in the second half of the book with my preserves and pickles. Good ideas and creative uses for your preserved goods. Hi...
  • Philip Schramp
    This is a book for people that love to READ cookbooks as well as actually use the recipes. Leahy has a great story to tell and does so through his recipes of preserving and additional recipes on how to use what you have preserved in various dishes. Many great ideas for capturing the flavors of fresh produce at the peak of the season and using them throughout the year. These are not your grandmothers canning recipes!
  • Kelly
    This book is gorgeous and inspiring. Finally, a book on preserving that has something new in it! Milk jam! Aigre-doux! Admittedly, I have only made one of the recipes so far (tomato jam) but I'll try the blueberry aigre-doux soon. It's due back at the library today. So if I find that the recipes aren't that tasty, I'll downgrade this review to 4 stars. Still.
  • Carol
    This has really pretty pictures but I don't see myself making any of the recipes in this book. It might be a little too fancy for me.
  • Adam Crafter
    MMMM! So many tasty recipes to try!Some are by season, and some are about saving food for much later.
  • Victoria
    I want to make everything in this cookbook immediately.
  • Jennifer
    Beautiful photography and complete meal recipe approach to this book.
  • Connie
    Love this book! Recently made the Brandied Cherries as a great gift, lovely to look at and delicious to eat. We garden so our pickling has now gone beyond cukes thanks to these recipes.
  • Matt Kruse
    Love this book. Lots of cool ideas, both for preserving foods but also for using them. I've had good success with the recipes I've tried so far, and am excited to keep working through the list.
  • Kathy
    Caramel Apple Butter? Can't wait to make it in the Fall!