The recent revival of canning, pickling, and
preserving has resulted in numerous cookbooks on the subject, but this is the first from a Michelin-starred chef. Paul Virant, of Chicago’s Vie restaurant, shares his passion for preserves in this vibrant book. His enthusiasm is enough to make anyone start gathering jars, but the breadth of his recipes—like
aigre-doux, peach saffron jam, and pickled ramps—go far beyond Grandma’s jams and jellies.